Beatable cream of low fat content, and a process for the...

Details Beatable cream of low fat content, and a process for the... Beatable cream of low fat content, and a process for the...

A - Human Necessities

23

C

99/61

A23C 13/14 (2006.01) A23C 13/08 (2006.01)

Patent

CA 1237321

CANADIAN PATENT APPLICATION OF CHRISTER LINDSTAM FOR BEATABLE CREAM OF LOW FAT CONTENT, AND A PROCESS FOR THE PRODUCTION THEREOF Abstract of the Disclosure: A process for the production of a beatable cream of low fat content and high keeping quality is described. The cream is given a fat content of 17 - 31% by weight and will have a shelf life of up to 8 weeks when kept in cold storage. Cream having a fat content of more than 35% by weight is mixed with sweet buttermilk, tem- pered by alternate heating and chilling, and is then heated to a temperature above the melting point of the fat. The pH of the cream is adjusted to about 5.95 - 6.25 1a by adding sour milk or sour buttermilk, whereupon the mixture is allowed to swell. After that, it is homo- genised, chilled and sterilised. After sterilisation, it is again homogenised in two steps at a temperature above the melting point of the fat, whereupon it is chilled and packaged. 1b

440874

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