GB472564A - Process for the production of a sour-milk powder adapted for use in making baking powders or in making self-raising flour - Google Patents
Process for the production of a sour-milk powder adapted for use in making baking powders or in making self-raising flourInfo
- Publication number
- GB472564A GB472564A GB2005636A GB2005636A GB472564A GB 472564 A GB472564 A GB 472564A GB 2005636 A GB2005636 A GB 2005636A GB 2005636 A GB2005636 A GB 2005636A GB 472564 A GB472564 A GB 472564A
- Authority
- GB
- United Kingdom
- Prior art keywords
- milk
- powder
- making
- baking
- flour
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/261—Animal proteins
- A21D2/263—Animal proteins from dairy products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C13/00—Cream; Cream preparations; Making thereof
- A23C13/12—Cream preparations
- A23C13/125—Cream preparations in powdered, granulated or solid form
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1232—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt in powdered, granulated or dried solid form
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Zoology (AREA)
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Grain Derivatives (AREA)
Abstract
A sour-milk powder adapted for use in making baking-powder or self-raising flours is prepared by first condensing milk or a milk product such as skimmed milk or cream, biologically acidifying it, e.g. by means of bacteria used as starters in treating cream for butter-making, and finally evaporating to dryness preferably by atomizing in a drying chamber. The acidification is preferably carried out so that the dry substance contains 4-15 per cent by weight of lactic acid. The powder may be mixed with a harmless carbonate or bicarbonate of sodium, potassium or ammonium or of the alkaline earth metals to give a baking-powder which may be diluted by mixing with starch or flour. Flavouring materials, e.g. spices, vanillin, diacetyl, baking auxiliaries such as diastase and other enzymes, bromates, perborates, &c. which it is desired to add to the dough may be incorporated in the baking-powder. The dried milk product and a carbonate may be added separately to flour to give a self-raising flour. In an example, skimmed milk is pasteurized, cooled, evaporated at low temperature, preferably until at least 40 per cent of the water content is removed, cooled to souring temperature and treated with a pure starting culture with agitation to keep the milk homogeneous. The product is atomized in a stream of hot air in a drying plant from which it is removed immediately.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB2005636A GB472564A (en) | 1936-07-20 | 1936-07-20 | Process for the production of a sour-milk powder adapted for use in making baking powders or in making self-raising flour |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB2005636A GB472564A (en) | 1936-07-20 | 1936-07-20 | Process for the production of a sour-milk powder adapted for use in making baking powders or in making self-raising flour |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB472564A true GB472564A (en) | 1937-09-27 |
Family
ID=10139626
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB2005636A Expired GB472564A (en) | 1936-07-20 | 1936-07-20 | Process for the production of a sour-milk powder adapted for use in making baking powders or in making self-raising flour |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB472564A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110731451A (en) * | 2019-10-09 | 2020-01-31 | 安徽金太阳食品有限公司 | method for processing sesame ball premixed flour by using sticky rice |
-
1936
- 1936-07-20 GB GB2005636A patent/GB472564A/en not_active Expired
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110731451A (en) * | 2019-10-09 | 2020-01-31 | 安徽金太阳食品有限公司 | method for processing sesame ball premixed flour by using sticky rice |
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