Dairy spread and method of making a dairy spread

Details Dairy spread and method of making a dairy spread Dairy spread and method of making a dairy spread

A - Human Necessities

23

C

A23C 15/12 (2006.01) A23C 9/15 (2006.01) A23C 15/02 (2006.01) A23C 15/16 (2006.01)

Patent

CA 2237242

A reduced-fat dairy spread which is spreadable at refrigeration temperatures has an appearance, flavour, consistency, rheology and mouth-feel which is similar to conventional butter. The dairy spread has a formulation which comprises 20% to 55% by weight of butterfat, 30% to 75% by weight of water, 5% to 30% by weight of milk solids, and zero to trace amounts of each of a butter culture, salt, and approved butter colours which are compatible with butter, as well as zero to trace amounts of lecithin, potassium sorbate, sodium benzoate, and an acidifier. The soft but solid appearance, and refrigeration temperature spreadability, of the dairy spread is achieved as a consequence of protein coagulation at elevated temperatures of a stirred mixture of the starting materials. The liquid starting materials, heavy cream or milk, are unhomogenized; homogenization of the mixture does not occur until after protein coagulation at elevated temperatures has taken place. When the reduced-fat dairy spread is made, the water content is bound by the protein constituents of the milk solids, and is in a continuous phase dispersion. On the other hand, the butterfat is in a discontinuous phase, suspended in the continuous phase dispersion.

Une tartinade laitière pauvre en gras, tartinable aux températures de réfrigération, a une apparence, un goût, une consistance, des propriétés rhéologiques et une sensation en bouche, comparables à ceux du beurre classique. La formulation de la tartinade laitière comprend 20 % à 55 % en poids de gras butyrique, 30 % à 75 % en poids d'eau, 5 % à 30 % en poids de matière sèche de lait, et de zéro à quelques traces de culture de beurre, de sel et de colorants compatibles avec le beurre, qui sont compatibles avec le beurre, ainsi que de zéro à quelques traces de lécithine, de sorbate de potassium, de benzoate de sodium et d'un acidifiant. L'apparence solide, tout en étant molle, et la tartinabilité à la température de réfrigération, de la tartinade laitière sont le résultat de la coagulation des protéines, à haute température, d'un mélange brassé renfermant les matières premières. Les matière premières liquides, crème épaisse ou lait, sont homogénéisées; l'homogénéisation du mélange ne se fait qu'après coagulation des protéines à température élevée. Lorsque la tartinade laitière pauvre en gras est préparée, l'eau est fixée par les constituants protéiniques des matières solides du lait, en formant une dispersion en phase continue. Le gras butyrique se trouve sous forme de phase discontinue, en suspension dans la dispersion en phase continue.

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