GB654384A - Improvements in or relating to a process for producing a cream material and the product resulting therefrom - Google Patents
Improvements in or relating to a process for producing a cream material and the product resulting therefromInfo
- Publication number
- GB654384A GB654384A GB2888247A GB2888247A GB654384A GB 654384 A GB654384 A GB 654384A GB 2888247 A GB2888247 A GB 2888247A GB 2888247 A GB2888247 A GB 2888247A GB 654384 A GB654384 A GB 654384A
- Authority
- GB
- United Kingdom
- Prior art keywords
- butterfat
- calcium
- cation
- liquid
- cream
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 239000006071 cream Substances 0.000 title abstract 3
- 239000000463 material Substances 0.000 title abstract 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract 4
- 239000011575 calcium Substances 0.000 abstract 4
- 229910052791 calcium Inorganic materials 0.000 abstract 4
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 abstract 3
- 238000005341 cation exchange Methods 0.000 abstract 3
- 239000007788 liquid Substances 0.000 abstract 3
- 239000011574 phosphorus Substances 0.000 abstract 3
- 229910052698 phosphorus Inorganic materials 0.000 abstract 3
- 239000000203 mixture Substances 0.000 abstract 2
- 239000000047 product Substances 0.000 abstract 2
- 240000009088 Fragaria x ananassa Species 0.000 abstract 1
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 abstract 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 abstract 1
- 244000172730 Rubus fruticosus Species 0.000 abstract 1
- 238000005349 anion exchange Methods 0.000 abstract 1
- 235000021029 blackberry Nutrition 0.000 abstract 1
- 235000013736 caramel Nutrition 0.000 abstract 1
- 229910052739 hydrogen Inorganic materials 0.000 abstract 1
- 239000001257 hydrogen Substances 0.000 abstract 1
- 239000003264 margarine Substances 0.000 abstract 1
- 235000013336 milk Nutrition 0.000 abstract 1
- 239000008267 milk Substances 0.000 abstract 1
- 210000004080 milk Anatomy 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- 239000002244 precipitate Substances 0.000 abstract 1
- 235000014059 processed cheese Nutrition 0.000 abstract 1
- 102000004169 proteins and genes Human genes 0.000 abstract 1
- 108090000623 proteins and genes Proteins 0.000 abstract 1
- 235000014438 salad dressings Nutrition 0.000 abstract 1
- 235000020183 skimmed milk Nutrition 0.000 abstract 1
- 239000011734 sodium Substances 0.000 abstract 1
- 229910052708 sodium Inorganic materials 0.000 abstract 1
- 235000014347 soups Nutrition 0.000 abstract 1
- 235000021012 strawberries Nutrition 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/14—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment
- A23C9/146—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by ion-exchange
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C13/00—Cream; Cream preparations; Making thereof
- A23C13/12—Cream preparations
- A23C13/14—Cream preparations containing milk products or non-fat milk components
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Grain Derivatives (AREA)
Abstract
A cream product which does not form a protein precipitate or liberate free fat when stirred with hot coffee, added to strawberries or blackberries, or employed in making soups, salad dressings, oleo-margarine, processed cheese, or caramels, is obtained by the treatment of a liquid milk product, e.g. skim milk, of pH 6.5-6.8, having the normal content of calcium and phosphorus, with a cation-exchange material operating in the sodium cycle until the calcium content is reduced to 20-70 per cent of the normal and the calcium to phosphorus ratio is 0.15-0.75, treating the liquid so obtained with a cation-exchange material operating in the hydrogen cycle until the initial pH is again attained, adding butterfat, or a butterfat-containing substance such as cream to the liquid so obtained, and condensing and homogenizing the mixture. The first cation-exchange treatment may be followed by an anion-exchange treatment. Condensing may be effected before the addition of the butterfat. The calcium to phosphorus ratio after the addition of butterfat is preferably not outside the range 0.25-0.90. The homogenized mixture may be dried to a powder. U.S.A. Specification 2,346,844, is referred to.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB2888247A GB654384A (en) | 1947-10-29 | 1947-10-29 | Improvements in or relating to a process for producing a cream material and the product resulting therefrom |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB2888247A GB654384A (en) | 1947-10-29 | 1947-10-29 | Improvements in or relating to a process for producing a cream material and the product resulting therefrom |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB654384A true GB654384A (en) | 1951-06-13 |
Family
ID=10282693
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB2888247A Expired GB654384A (en) | 1947-10-29 | 1947-10-29 | Improvements in or relating to a process for producing a cream material and the product resulting therefrom |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB654384A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4352828A (en) * | 1980-04-17 | 1982-10-05 | Laiteries E. Bridel | Cation-exchange of milk and products thereof |
| WO2007026053A1 (en) * | 2005-09-02 | 2007-03-08 | Valio Ltd | Method for the production of milk products, products thereby obtained, and use thereof |
| WO2008071841A1 (en) * | 2006-12-11 | 2008-06-19 | Valio Ltd | Method for modifying structure of low-energy product |
-
1947
- 1947-10-29 GB GB2888247A patent/GB654384A/en not_active Expired
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4352828A (en) * | 1980-04-17 | 1982-10-05 | Laiteries E. Bridel | Cation-exchange of milk and products thereof |
| WO2007026053A1 (en) * | 2005-09-02 | 2007-03-08 | Valio Ltd | Method for the production of milk products, products thereby obtained, and use thereof |
| WO2008071841A1 (en) * | 2006-12-11 | 2008-06-19 | Valio Ltd | Method for modifying structure of low-energy product |
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