Method of manufacture of a butter spread

Details Method of manufacture of a butter spread Method of manufacture of a butter spread

A - Human Necessities

23

C

99/157

A23C 15/12 (2006.01)

Patent

CA 1101265

ABSTRACT OF THE DISCLOSURE The disclosure relates to the manufacture of a butter spread, which in comparison with butter contains a substantially lower fat content (19 to 48%) and an increased protein content (4.6 to 7.7%). The manufacture starts from cream, possibly from cream with vegetable oil, which is enriched by addition of dried milk or protein concentrate, is pasteurized and homogen- ized and fermented with clean milk cultures. By a repeated homogenization and addition of a stabilizer a consistency similar to butter with a very good spreading ability even at refrigerator temperature is achieved. The product is durable also without the addition of preservers.

313217

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