Process for the manufacture of a dairy spread which is...

Details Process for the manufacture of a dairy spread which is... Process for the manufacture of a dairy spread which is...

A - Human Necessities

23

D

99/159

A23D 7/02 (2006.01)

Patent

CA 1236335

"Process for the manufacture of a dairy spread which is spreadable at refrigeration temperature" A B S T R A C T A process for the manufacture of a butter like dairy spread which is spreadable at refrigeration temperature and which has a content of vegetable fat which is higher than 30%, and which has a iodine value of between 55 and 65, whereby cream having a iodine value of 25-40 and an uncured veyetable fat are treated and churned. According to the invention a vegetable "cream" having substantially the same iodine value and other oleic acid composition as butter cream from milk is prepared in that a cured vegetable fat is emulsified with a milk product, is pasteurized, it may be acidified and temperature treated and is cooled to churning temperature, whereuopn the vegetable "cream" together with the uncured vegetable fat and some amount of animal fat, for instance ordinary butter cream, is churned, and whereby the total annount of cured and uncured vegetable fat is between 30% and nearly 100% as calculated on the total fat content of the dairy spread.

473213

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