GB497649A - Improvements in and relating to the production of cream products - Google Patents

Abstract

497,649. Preserving cream. JUNG, F. June 17, 1937, No. 16826. Convention date, June 17. 1936. [Class 49] [Also in Group I] A cream product of improved keeping and whipping qualities is obtained by bringing a mass of cream as a whole in a, period not exceeding 5 minutes to 80- 95‹ C., keeping it at this temperature for a period not exceeding 10 minutes and then rapidly cooling it as a whole at least to room temperature. In an example, cream of 24 per cent fat content is homogenized at 10‹ C. and at 200 atmospheres pressure and heated to about 42‹ C. in a preheater. It is then introduced into a container 1 and 5 drops of rennet extract are added per kilogram of cream and strongly stirred by a stirrer 12 driven by an electric motor 15. It is allowed to stand at rest for about 2-8 minutes. Steam is then allowed to flow through an inlet 3 into a jacket 2 surrounding vessel 1 and through an inlet 10 into a spiral heating pipe 9, the cream being heated in about 2 minutes up to and kept for about 3 minutes at 90‹ C. Tap water and finally ice water or other cold liquid are then supplied through inlets 3, 10, the cream being rapidly cooled to 1-3‹ C. on which it flows to cans or other containers which have previously been sterilized by heating for about 22 minutes at 115‹ C. In another example, cream is heated to 60‹ C., centrifuged in a centrifuge rotating at 400-1000 r.p.m. and the portion with the larger fat globules which is separated is worked up to butter &c. The other portion with the smaller fat globules of below 5Á diameter and having a fat content of 24-40 per cent is homogenized at 10‹ C. at 200 atmospheres and heated, as previously described, in container 1 to 85‹ C. at which it is allowed to stand for not over 10 minutes, e.g. 5-8 minutes, and then cooled to about 1-3‹ C. The cream may be whipped after cooling to 8-14‹ C. Cream of up to 60 per cent fat content may be treated.