Title:
PRODUCTION OF MILK PRODUCT SPREAD CAPABLE OF BEING COATED ATREFREGERATOR TEMPERATURE
Document Type and Number:
Japanese Patent JPS60256343
Kind Code:
A
Abstract:
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 veget- able 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, where upon 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 amount of cured and uncured vegetable fat is between 30% and nearly 100% as calculated on the total fat content of the dairy spread.
Inventors:
SUTOUURE YOHANSON
IAN OOKE RARUTSUSON
KURUTO BUARUGUREN
IAN OOKE RARUTSUSON
KURUTO BUARUGUREN
Application Number:
JP4496185A
Publication Date:
December 18, 1985
Filing Date:
March 08, 1985
Export Citation:
Assignee:
ARURA EKONOMISUKU FUEERENINGU
SUBENSUKA MEERIIRUNASU RIKUSUF
SUBENSUKA MEERIIRUNASU RIKUSUF
International Classes:
A23D7/00; A23D7/02; A23C15/12; (IPC1-7): A23C15/12; A23D3/00; A23D5/00
Attorney, Agent or Firm:
Saburo Kimura
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