CA1215576A - Production of a dairy emulsion - Google Patents
Production of a dairy emulsionInfo
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- CA1215576A CA1215576A CA000420772A CA420772A CA1215576A CA 1215576 A CA1215576 A CA 1215576A CA 000420772 A CA000420772 A CA 000420772A CA 420772 A CA420772 A CA 420772A CA 1215576 A CA1215576 A CA 1215576A
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- cream
- fraction
- butter
- fat
- melting point
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Abstract
ABSTRACT OF THE DISCLOSURE
PRODUCTION OF A DAIRY EMULSION
A method of making cream involves separating high and low melting point fractions from butter oil, and emulsifying one of the fractions with a low fat milk fraction enriched in membrane substances.
Emulsification of the high melting point fraction can give whipping creams of low fat content and temperature sensitivity and good viscosity, especially if the cream is homogenised, pasteurised and then homogen-ised again and if the cooled cream is tempered by warming and recooling. Emulsification of the low melting fat fraction yields cream churnable to butter which spreads at refrigerator temperatures.
The low fat milk fraction may be the serum separated in the production of the butter oil, but there may be used instead or in addition butter-milk or butter serum from another source. The butter fat fraction may be emulsified together with a non-milk fat.
PRODUCTION OF A DAIRY EMULSION
A method of making cream involves separating high and low melting point fractions from butter oil, and emulsifying one of the fractions with a low fat milk fraction enriched in membrane substances.
Emulsification of the high melting point fraction can give whipping creams of low fat content and temperature sensitivity and good viscosity, especially if the cream is homogenised, pasteurised and then homogen-ised again and if the cooled cream is tempered by warming and recooling. Emulsification of the low melting fat fraction yields cream churnable to butter which spreads at refrigerator temperatures.
The low fat milk fraction may be the serum separated in the production of the butter oil, but there may be used instead or in addition butter-milk or butter serum from another source. The butter fat fraction may be emulsified together with a non-milk fat.
Description
~2~ss76 PROD~CTION OF A DAIPY EM~LSION
rrhis invention relates to the production and use of dairy emulsions, e.g. cream.
Conventional ~hipping creams whip best at refrigerator temperatures, e.g. 4 to 6 C, not performing as well at higher temperatures. This temperature sensitivity is reduced some~hat with increase in the fat content of the cream, ~ut increased fat content has the disadvantages of increased calorific content, reduced overxun ~volume increase on whipping), and that buttering off or churning of the cream on whipping becomes a problem. In general, winter mi].X
produces ~etter whipping creams than summer ~ilk, and dairies ~! - frequently produce a higher fat content (e.g. 38~) whipping crea~. in summer to achieve comparability with their winter cream ~e.g. oi 36%
iat content).
By the method of the present inventionit is possible to produce l~ 15 whipping creams of reduced temperature sensitivit~y, even at iow ~at content, obviating the need for fat content variations over the year i and in general reducing the need for hi~l fat content creams ~ith their various di~advantages. The lnvention also permlts the product-ion of butter and like water-i.n-oil emulsions which will spread a~
refrigerator teinperatures.
... .
.. ;
' ~2~55~6 ~ ccording to the present invention, a dairy emulsion is produced by separating from butter oil a high melting point fraction and a low melting point fraction, and emulsifying one of these fractions with an aqueous low fat milk fraction enriched in membrane substances. Such emulsification of the high melting point butter fat fraction can yield a satisfactory whipping cream oE low fat content which whips well at relatively high temperatures near room temperature -(e.g. 10-12 C or even about 15 C or higher). If the low m~lting point fat fraction is emulsified, a cream can be obtained which can be churned to yield a butter which will spread at refrigerator temperatures ~e.g. ~J-6 C).
By a low fat milk fraction enriched in membrane substances is meant an extract or mixture of extracts from milk or from liquid or solid emulsions derived from milk (e.g. cream, butter) and having a higher concentratlon of membrane substances than milk. Preferably, the low- or high- melting point butter fat fraction is emulsified with serum obtained by the separation of the initial unfractionated butter oil from milk or cream, but this serum may be wholly or partly' replaced by other low fat milk fractions of enriched membrane substance content, e.g. acid or sweet butter milk or butter oil serum from another source, in original liquid form or made up from powder. E'or the emulsification of the low melting point butter fat fraction, it is jalso possible to use acid or sweet whey, natural or reconstituted from powder, from a conventional cheese making process.
¦~ The butter oil fractions may be used in admixture with non-milk fat(s) to give filled produc-ts, examples of suitable non-milk fats being ground nut, coconut and palm ~ern oils.
1 ' ' ' , ~ , .
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The butter fractionation conducted according to the invention can for example be at between 15 and 25 or 30 C or even higher. At 20 C to 2~ C, e.g. about 22 C, the fractionation often allows separation - of about equal weights of the high and low melting point fractions.
For some purposes it may be advantageous to fractionate tw;ce at different temperatures, e.g. at about 15 C and about 25 C, and to combine the highest and lowest melting point fractions obtained; this mixture can be suitable for fol~ing by the above-described method according to the invention a low fat cream which may whip well at relatively high temperatures, e.g. up to room temperature; the middle fraction can be emulsified and made into readily spreadable butter by the method according to the invention. For the production according to the invention of a low fat te.g. as low as 10%) whipping cream, however, it is generally preferred to employ the high melting point fraction of a relatively high temperature (e.g. about 28 C) butter oil fractionation.
The lower and/or middle melting point butter fractions obtained in the fractionation step of the invention can be emulsified ) according to the invention and used in conventional manner in the manufacture of soft cheese or ice cream, and the high fat fraction can be so emulsified for use in hard cheese production. Low fat cream made according to the invention using the high melting point butter fraction can be dried to a powder which is reconstitutable to cream (e.g. with water), e.g. whipping cre~m.
SuitableapparatUSfor the separation of butter oil into different melting point fractions is commercially available, e.g. the Alfa-Laval anhydrous milk fat fractionator. With such appara-tus, the melting points of the fractions obtained can be varied at will, though in some cases adjustment of melting point and product properties may C ~k . ' ..
~'~lS~t~
best be achieved, e.g. as indicated above, by mixing some of one fraction with another. Emulsification of the resulting selected butter oil fraction~s) with the aqueous fraction is conveniently conducted, preferably at about 50 to 60 C, e.g. 55 C, in an emulsion tank provided with a high speed mixer - e.g. a circulatory pump such as a centrifugal milk pump. Additional emulsifier(s~ and~or stabiliser(s) may be incorporated for emulsion formation, but are not essent~al.
Creams made according to the invention (mainly when using a high melting point fat fraction~ are preferably subjected to a treatment which comprises homogenisation ~preferably at a relatively high pressure e.g. 100 to 600 Kg/cm ~, then pasteurisation or UHT
treatment, then (if needed or wanted e.g. for viscosity reduction~
further homogenisation (preferably at lower pressure e.g. 30 to 100 Kg/cm ). This procedure permits good control to be maintained over the viscosity, whippability, stability ana taste of the final product, and is particularly advantageous in the case of low fat emulsions.
Lower fat emulsions generally need or allow higher temperature pasteurisation. However, the optimum homogenisation pressures ~especially the first~ and pasteurisation time and temperature may - vary wi~h the pH of the emulsion - which can for example be adjusted with dilute lactic acid; suitable conditions can be ascertained, for each give~ emulsion, by trial. Conventional piston homogenisers are suitably used, and the pasteuriser or steriliser may also be of conventi`onal - e.g. plate heat exchanger or spiral tube/steam cylinder heat exchanger-type.
In order to achieve optimum properties (e.g. reliable whipping with improved whipped product firmness, stability and taste , , "', `'~ .
in the case of creams, especially low-iat creams~, emulsions obtained according to the invention may need to be tempered; this involves cooling the emuls:ion (usually to about refrigerator temperature, i.e.
about 4 or 6 C, this being normal as the cream would usually be stored chilled), and then warming (generally to 20-32 C~ and cooling it (again ususally to about refrigerator temperature). The tempering may for example extend over a total period of about 2 hours. The maximum emulsion temperature will usually be lower (e.g. 24 C) for low melting point butter oil fraction emulsions and higher (e.g. 28 C) for high melting point butter oil fraction emulsions.
All parts and percentages herein are by weight unless othenYise stated.
The following are specific Examples of the production and further treatment of cream by the method of the invention, and are given by way of illustration only.
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Example 1 A conventional 35~ pasteurised cream ~as made Erom milk. This creaM was then subjected to a cornplete phase inversion using a clariflxator to separate off butter oil with a fat content of approximately 99%. Irhis was then fractionated hy holding at 20 C until partial crystallisation occured, then separated in a centrifuge to give high and low melting point fat fractions. ~he high MP fat fraction was then emulsificd with sufficient serum from the phase invexsion process to produce a 35% fat content cream.
After pasteurisation and packing and holding for 24 hours at chill temper-ature, this cream gave a good and stable whip with a volume increase of approximately 100~ at 12C.
.
Exam~le 2 .
Cream of 55% fat content was produced from milk and subjected to complete ~ phase inversion in a clarifixator to separate butter oil, fractionation of I . the butter oil then being carried out as in Example 1 but at a temperature of 24 C. Sufficient of the high ~ fat fraction obtained was then emulsified with serum from the phase inversion process to produce a 22 fat content cream. miS cream was then processed by subjecting it to single stage homogenisation at llOkg/cm2, pasteurisation at 90 C for 15 seconds and a further single stage homogenisation at 40kg/cm . After I cooling and holding for 24 hours at chill temperatures (4 C) this cream gave ! 20 a firm and stable whip with a volume increase of 140-160% at 10 C. me i whipped product was suitable for piping and decoration.
'" ' '.
Example 3 Starting from a 55% fat content cream, a 20% fat content cream containing the high MP fat raction ~as made as in Example 2. This cream was then ,~ processed by subjecting it to single stage homogenisation'at 130~g/cm2, Ull~
sterilisation at 142 ~ for 5 seconds, and then cooling to 70 C beore a further single stage homogenisation at 45~g/cm . .'~fter aseptic pac~inq and holding for 4 days, this cream produced a very stable whip with a volume increase of 150-170% at 12C. ~he whipped product was suitable for decoration and piping.
. ..
.
': .
~2~ 5~
. . .
A high meltincJ point fat fraction cream was màde as in Example 1. The low MP fat fraction from the fractionation process was emulsified with serum from the phase inversion process to produce a 35P~ fat content eream.
This cream was pasteurised, cooled and then conventionally churned at 10 C
to give a but~er which was spreadable at refrigeration temperatures (4-6C).
Exarnple 5 A high ~ fat fraction produced as in Example 2 was mixed with coconut oil in a ratio of 1:1 prior to emulsifying with serum from the phase inversion proeess to produce a eream-like emulsion having a 25% total fat eontent.
.
; After treatment as in Example 2, this cream-like emulsion gave a firm and lo stable whip with a volume incroase of 130-150% at 10C
! Example 6 ~ . . .
! A low MP fat fraction produced as in Example 4 was mixed with ground-nut ~; oil in the ratio 3:2 prior to emulsifying with serum from the phase inversion i proeess, to produee a cream-like emulsion having a 35~ total fat content.
I (- This eream-like emulsion was pasteurised and cooled, then ehurned at 5 C
l 15 to give a butter-like product whieh was spreadable at refrigeration temperatures (~-6C) and which had improved nutritional eharacteristics --eompared with conver~tional butter.
. . .
. Example 7 8utter oil was obtained and fractionated as in Example 2 but at a j 20 fraetionation temperature of 25 C. The high meIting point ~ractioni ` was emulsified with water and sweet cream buttermilk powder to give a ¦ eream containing abou-t 20% fat and 7.8% non-fat milk solids. Theemulsion was formed at about 55 C in an emulsion tank with a centriEugal milk pump, with the following propor~ions of ingredients:
!
1 . .
,. .... .. . .. .
.. . .
, . .
121SS~6 Butter fat 39.87 parts by weight ~-Sweet Cream Buttermilk Powder 17.41 parts by weight Water 142.72 par-ts by weight The pH of the cream was adjusted from 6.64 to 6.46, S and the cream was then homogenised at 300 Kg/crn , pasteurised -at about 109 C, and then homogenised again at 40 Kg/cm . The resulting cream whilst slowly stirred in a vessel was cooled to 4 C and then tempered by heating to 28 C and subsequently cooling again to 4 C.
The pll adjustment in this Example, and in the practice of this ! ~10 invention in general, may be by the addition of dilute lac-tic acid, the addition of cultured buttennilk or skimmed milk, or by innoculation with lactic acid-producing culture. On whipping for 107 seconds at a - starting temperature of 9.4 C and final temperature of 14.4 C, the tempered cream showed a $t~b1e overrun of 121% and the whipp~d product was firm and of excellent taste.
Example 8 Butter oil was obtained and fractionated as in Examp]e 2 but at a fractionation temperature of 28 C. S.lS Rg of the resulting high melting point fraction was emulsified as in Example 7 with 5.05 Kg of sweet buttermilk powder and 3~.80 Kg of water to give a cream of ! p~ 6.35 containing about 12% butter fat and about 10% non-fat milk i ,solids. This was homogenised at 60 Kg/cm , pasteurised at about 120 C, cooled to 4 C and then tempered as in Example 7. The tempered cream when whipped for 210 seconds gave a stable, firm product of good taste with an overrun of 1749.
Example 9 Butter oil was obtained and fractionated as in Example 2 but at a fractionation temperature of 28 C. 6.53 Kg of the resulting high melting point fraction was emulsified as in Example 7 with 4.70 Kg of sweet buttermilk powder and 34.22 Kg of water to give a cream containing about 15 wt.% butter fat and about 9.3 wt.% non-fat milk solids, the cream pH being adjusted to 6.20/6.25 with lactic acid.
. ~ . ~, . .
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5S~7~i The resulting cream was homogenised at 6000psi (425 Kg/cm ), pasteurised ~t265 to 270 C,thenhomogenised at 60 Kg/cm , and then cooled and tempered as in Example 7. Whipping characteristics of the product were in line with those from the other Examples.
Example 10 The procedure of Example 9 was repeated except that the emulsiEication was with 4.55 Kg of buttermilk powder, 6.55 Kg of the high meltiny point butter oil fraction, 9.32 Kg of sugar, and 25.05 Kg of water, and that the tempering was at 32 C. Whipping characteristics of the product were in line with those of other Examples, the sugar content (as is generally the case in this invention) importing good freeze-thaw stability.
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rrhis invention relates to the production and use of dairy emulsions, e.g. cream.
Conventional ~hipping creams whip best at refrigerator temperatures, e.g. 4 to 6 C, not performing as well at higher temperatures. This temperature sensitivity is reduced some~hat with increase in the fat content of the cream, ~ut increased fat content has the disadvantages of increased calorific content, reduced overxun ~volume increase on whipping), and that buttering off or churning of the cream on whipping becomes a problem. In general, winter mi].X
produces ~etter whipping creams than summer ~ilk, and dairies ~! - frequently produce a higher fat content (e.g. 38~) whipping crea~. in summer to achieve comparability with their winter cream ~e.g. oi 36%
iat content).
By the method of the present inventionit is possible to produce l~ 15 whipping creams of reduced temperature sensitivit~y, even at iow ~at content, obviating the need for fat content variations over the year i and in general reducing the need for hi~l fat content creams ~ith their various di~advantages. The lnvention also permlts the product-ion of butter and like water-i.n-oil emulsions which will spread a~
refrigerator teinperatures.
... .
.. ;
' ~2~55~6 ~ ccording to the present invention, a dairy emulsion is produced by separating from butter oil a high melting point fraction and a low melting point fraction, and emulsifying one of these fractions with an aqueous low fat milk fraction enriched in membrane substances. Such emulsification of the high melting point butter fat fraction can yield a satisfactory whipping cream oE low fat content which whips well at relatively high temperatures near room temperature -(e.g. 10-12 C or even about 15 C or higher). If the low m~lting point fat fraction is emulsified, a cream can be obtained which can be churned to yield a butter which will spread at refrigerator temperatures ~e.g. ~J-6 C).
By a low fat milk fraction enriched in membrane substances is meant an extract or mixture of extracts from milk or from liquid or solid emulsions derived from milk (e.g. cream, butter) and having a higher concentratlon of membrane substances than milk. Preferably, the low- or high- melting point butter fat fraction is emulsified with serum obtained by the separation of the initial unfractionated butter oil from milk or cream, but this serum may be wholly or partly' replaced by other low fat milk fractions of enriched membrane substance content, e.g. acid or sweet butter milk or butter oil serum from another source, in original liquid form or made up from powder. E'or the emulsification of the low melting point butter fat fraction, it is jalso possible to use acid or sweet whey, natural or reconstituted from powder, from a conventional cheese making process.
¦~ The butter oil fractions may be used in admixture with non-milk fat(s) to give filled produc-ts, examples of suitable non-milk fats being ground nut, coconut and palm ~ern oils.
1 ' ' ' , ~ , .
~l Z~557~
The butter fractionation conducted according to the invention can for example be at between 15 and 25 or 30 C or even higher. At 20 C to 2~ C, e.g. about 22 C, the fractionation often allows separation - of about equal weights of the high and low melting point fractions.
For some purposes it may be advantageous to fractionate tw;ce at different temperatures, e.g. at about 15 C and about 25 C, and to combine the highest and lowest melting point fractions obtained; this mixture can be suitable for fol~ing by the above-described method according to the invention a low fat cream which may whip well at relatively high temperatures, e.g. up to room temperature; the middle fraction can be emulsified and made into readily spreadable butter by the method according to the invention. For the production according to the invention of a low fat te.g. as low as 10%) whipping cream, however, it is generally preferred to employ the high melting point fraction of a relatively high temperature (e.g. about 28 C) butter oil fractionation.
The lower and/or middle melting point butter fractions obtained in the fractionation step of the invention can be emulsified ) according to the invention and used in conventional manner in the manufacture of soft cheese or ice cream, and the high fat fraction can be so emulsified for use in hard cheese production. Low fat cream made according to the invention using the high melting point butter fraction can be dried to a powder which is reconstitutable to cream (e.g. with water), e.g. whipping cre~m.
SuitableapparatUSfor the separation of butter oil into different melting point fractions is commercially available, e.g. the Alfa-Laval anhydrous milk fat fractionator. With such appara-tus, the melting points of the fractions obtained can be varied at will, though in some cases adjustment of melting point and product properties may C ~k . ' ..
~'~lS~t~
best be achieved, e.g. as indicated above, by mixing some of one fraction with another. Emulsification of the resulting selected butter oil fraction~s) with the aqueous fraction is conveniently conducted, preferably at about 50 to 60 C, e.g. 55 C, in an emulsion tank provided with a high speed mixer - e.g. a circulatory pump such as a centrifugal milk pump. Additional emulsifier(s~ and~or stabiliser(s) may be incorporated for emulsion formation, but are not essent~al.
Creams made according to the invention (mainly when using a high melting point fat fraction~ are preferably subjected to a treatment which comprises homogenisation ~preferably at a relatively high pressure e.g. 100 to 600 Kg/cm ~, then pasteurisation or UHT
treatment, then (if needed or wanted e.g. for viscosity reduction~
further homogenisation (preferably at lower pressure e.g. 30 to 100 Kg/cm ). This procedure permits good control to be maintained over the viscosity, whippability, stability ana taste of the final product, and is particularly advantageous in the case of low fat emulsions.
Lower fat emulsions generally need or allow higher temperature pasteurisation. However, the optimum homogenisation pressures ~especially the first~ and pasteurisation time and temperature may - vary wi~h the pH of the emulsion - which can for example be adjusted with dilute lactic acid; suitable conditions can be ascertained, for each give~ emulsion, by trial. Conventional piston homogenisers are suitably used, and the pasteuriser or steriliser may also be of conventi`onal - e.g. plate heat exchanger or spiral tube/steam cylinder heat exchanger-type.
In order to achieve optimum properties (e.g. reliable whipping with improved whipped product firmness, stability and taste , , "', `'~ .
in the case of creams, especially low-iat creams~, emulsions obtained according to the invention may need to be tempered; this involves cooling the emuls:ion (usually to about refrigerator temperature, i.e.
about 4 or 6 C, this being normal as the cream would usually be stored chilled), and then warming (generally to 20-32 C~ and cooling it (again ususally to about refrigerator temperature). The tempering may for example extend over a total period of about 2 hours. The maximum emulsion temperature will usually be lower (e.g. 24 C) for low melting point butter oil fraction emulsions and higher (e.g. 28 C) for high melting point butter oil fraction emulsions.
All parts and percentages herein are by weight unless othenYise stated.
The following are specific Examples of the production and further treatment of cream by the method of the invention, and are given by way of illustration only.
,~
`` .
~, ~_ , .
~L2~S~
Example 1 A conventional 35~ pasteurised cream ~as made Erom milk. This creaM was then subjected to a cornplete phase inversion using a clariflxator to separate off butter oil with a fat content of approximately 99%. Irhis was then fractionated hy holding at 20 C until partial crystallisation occured, then separated in a centrifuge to give high and low melting point fat fractions. ~he high MP fat fraction was then emulsificd with sufficient serum from the phase invexsion process to produce a 35% fat content cream.
After pasteurisation and packing and holding for 24 hours at chill temper-ature, this cream gave a good and stable whip with a volume increase of approximately 100~ at 12C.
.
Exam~le 2 .
Cream of 55% fat content was produced from milk and subjected to complete ~ phase inversion in a clarifixator to separate butter oil, fractionation of I . the butter oil then being carried out as in Example 1 but at a temperature of 24 C. Sufficient of the high ~ fat fraction obtained was then emulsified with serum from the phase inversion process to produce a 22 fat content cream. miS cream was then processed by subjecting it to single stage homogenisation at llOkg/cm2, pasteurisation at 90 C for 15 seconds and a further single stage homogenisation at 40kg/cm . After I cooling and holding for 24 hours at chill temperatures (4 C) this cream gave ! 20 a firm and stable whip with a volume increase of 140-160% at 10 C. me i whipped product was suitable for piping and decoration.
'" ' '.
Example 3 Starting from a 55% fat content cream, a 20% fat content cream containing the high MP fat raction ~as made as in Example 2. This cream was then ,~ processed by subjecting it to single stage homogenisation'at 130~g/cm2, Ull~
sterilisation at 142 ~ for 5 seconds, and then cooling to 70 C beore a further single stage homogenisation at 45~g/cm . .'~fter aseptic pac~inq and holding for 4 days, this cream produced a very stable whip with a volume increase of 150-170% at 12C. ~he whipped product was suitable for decoration and piping.
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': .
~2~ 5~
. . .
A high meltincJ point fat fraction cream was màde as in Example 1. The low MP fat fraction from the fractionation process was emulsified with serum from the phase inversion process to produce a 35P~ fat content eream.
This cream was pasteurised, cooled and then conventionally churned at 10 C
to give a but~er which was spreadable at refrigeration temperatures (4-6C).
Exarnple 5 A high ~ fat fraction produced as in Example 2 was mixed with coconut oil in a ratio of 1:1 prior to emulsifying with serum from the phase inversion proeess to produce a eream-like emulsion having a 25% total fat eontent.
.
; After treatment as in Example 2, this cream-like emulsion gave a firm and lo stable whip with a volume incroase of 130-150% at 10C
! Example 6 ~ . . .
! A low MP fat fraction produced as in Example 4 was mixed with ground-nut ~; oil in the ratio 3:2 prior to emulsifying with serum from the phase inversion i proeess, to produee a cream-like emulsion having a 35~ total fat content.
I (- This eream-like emulsion was pasteurised and cooled, then ehurned at 5 C
l 15 to give a butter-like product whieh was spreadable at refrigeration temperatures (~-6C) and which had improved nutritional eharacteristics --eompared with conver~tional butter.
. . .
. Example 7 8utter oil was obtained and fractionated as in Example 2 but at a j 20 fraetionation temperature of 25 C. The high meIting point ~ractioni ` was emulsified with water and sweet cream buttermilk powder to give a ¦ eream containing abou-t 20% fat and 7.8% non-fat milk solids. Theemulsion was formed at about 55 C in an emulsion tank with a centriEugal milk pump, with the following propor~ions of ingredients:
!
1 . .
,. .... .. . .. .
.. . .
, . .
121SS~6 Butter fat 39.87 parts by weight ~-Sweet Cream Buttermilk Powder 17.41 parts by weight Water 142.72 par-ts by weight The pH of the cream was adjusted from 6.64 to 6.46, S and the cream was then homogenised at 300 Kg/crn , pasteurised -at about 109 C, and then homogenised again at 40 Kg/cm . The resulting cream whilst slowly stirred in a vessel was cooled to 4 C and then tempered by heating to 28 C and subsequently cooling again to 4 C.
The pll adjustment in this Example, and in the practice of this ! ~10 invention in general, may be by the addition of dilute lac-tic acid, the addition of cultured buttennilk or skimmed milk, or by innoculation with lactic acid-producing culture. On whipping for 107 seconds at a - starting temperature of 9.4 C and final temperature of 14.4 C, the tempered cream showed a $t~b1e overrun of 121% and the whipp~d product was firm and of excellent taste.
Example 8 Butter oil was obtained and fractionated as in Examp]e 2 but at a fractionation temperature of 28 C. S.lS Rg of the resulting high melting point fraction was emulsified as in Example 7 with 5.05 Kg of sweet buttermilk powder and 3~.80 Kg of water to give a cream of ! p~ 6.35 containing about 12% butter fat and about 10% non-fat milk i ,solids. This was homogenised at 60 Kg/cm , pasteurised at about 120 C, cooled to 4 C and then tempered as in Example 7. The tempered cream when whipped for 210 seconds gave a stable, firm product of good taste with an overrun of 1749.
Example 9 Butter oil was obtained and fractionated as in Example 2 but at a fractionation temperature of 28 C. 6.53 Kg of the resulting high melting point fraction was emulsified as in Example 7 with 4.70 Kg of sweet buttermilk powder and 34.22 Kg of water to give a cream containing about 15 wt.% butter fat and about 9.3 wt.% non-fat milk solids, the cream pH being adjusted to 6.20/6.25 with lactic acid.
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5S~7~i The resulting cream was homogenised at 6000psi (425 Kg/cm ), pasteurised ~t265 to 270 C,thenhomogenised at 60 Kg/cm , and then cooled and tempered as in Example 7. Whipping characteristics of the product were in line with those from the other Examples.
Example 10 The procedure of Example 9 was repeated except that the emulsiEication was with 4.55 Kg of buttermilk powder, 6.55 Kg of the high meltiny point butter oil fraction, 9.32 Kg of sugar, and 25.05 Kg of water, and that the tempering was at 32 C. Whipping characteristics of the product were in line with those of other Examples, the sugar content (as is generally the case in this invention) importing good freeze-thaw stability.
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Claims (7)
PRIVILEGE IS CLAIMED ARE DEFINED AS FOLLOWS:
1. A method for the production of whipping cream which comprises separating butter oil into higher melting point and lower melting point fractions, emulsifying at a temperature of 50 to 60°C a high melting point fraction of said butter oil in water with a low fat milk fraction enriched in membrane substances to form an oil-in-water emulsion, subjecting this emulsion to homogenisation and to pasteurisation or UHT treatment to form cream, and tempering said cream by cooling it to refrigerator temperature and thereafter warming and re-cooling it to refrigerator temperature.
2. A method according to claim 1 in which the emulsion is subjected to homogenisation at a pressure of at least 981 kPa (100 Kg/cm2), then to pasteurization or UHT treatment.
3. A method according to claim 2 in which after pasteurisation or UHT treatment the emulsion is subjected to further homogenisation at a pressure lower than that of the first homogenisation.
4. A method according to claim 1 in which the low fat milk fraction enriched in membrane substances comprises buttermilk, whey, or butter oil serum from an independent source or obtained in the production of the butter oil from milk or cream.
5. A method according to claim 1, 2 or 3 in which the high melting point butter fat fraction and low fat milk fraction are emulsified in admixture with non milk fat.
6. A method according to claim 1, 2 or 3 in which the high melting point butter fat fraction and low fat milk fraction are emulsified in admixture with sugar.
7. A method according to claim 1, 2 or 3 including the step of adjusting the pH of the emulsion prior to homogenisation.
10.
10.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA000420772A CA1215576A (en) | 1983-02-02 | 1983-02-02 | Production of a dairy emulsion |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA000420772A CA1215576A (en) | 1983-02-02 | 1983-02-02 | Production of a dairy emulsion |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1215576A true CA1215576A (en) | 1986-12-23 |
Family
ID=4124482
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000420772A Expired CA1215576A (en) | 1983-02-02 | 1983-02-02 | Production of a dairy emulsion |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA1215576A (en) |
-
1983
- 1983-02-02 CA CA000420772A patent/CA1215576A/en not_active Expired
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MKEX | Expiry |