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Patent Searching and Data


Title:
METHOD OF REDUCING BUTTER FAT CONTENT OF DAIRY PRODUCT
Document Type and Number:
Japanese Patent JPH07327595
Kind Code:
A
Abstract:
PURPOSE: To provide a method to reduce the butter fat content of a liquid dairy product under conditions of a proper flow amt. and pressure. CONSTITUTION: This method is to decrease the butter fat content in a liquid dairy product and includes the following processes. (a) An aggregated medium having less than about 50 mN/m (about 50 dyne/cm) critical wet surface tension is prepared, and this medium is preferably a fiber aggregated medium having max. about 50 μm average fiber diameter and about 0.15 to 1 kg/m<2> (about 5 to 30 oz/yd<2> ) sheet weight. (b) A liquid dairy product containing butter fat is made to pass by about 40 to 800 lpm/m<2> (the surface area of the aggregated medium) (about 1 to 20 gpm/ft<2> ) flow amt. through the aggregated medium to prepare aggregated butter fat particles and a liquid dairy product with decreased butter fat content. (c) Then the aggregated butter fat particles are separated from the liquid dairy product having the decreased butter fat content.

Inventors:
JIYON DEII MIRAA
ARAN AARU RAUSHIYU
KENESU EMU UIRIAMUSON
PIITAA JIYON DEJIEN
Application Number:
JP13538695A
Publication Date:
December 19, 1995
Filing Date:
June 01, 1995
Export Citation:
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Assignee:
PALL CORP
International Classes:
A23C15/16; A23C7/04; (IPC1-7): A23C15/16
Attorney, Agent or Firm:
湯浅 恭三 (外6名)