| 摘要 |
<p>1,259,445. Butter-like dairy product. NESTLE'S PRODUCTS Ltd. 19 June, 1970 [21 July, 1969], No. 29854/70. Heading C5C. A butter-like dairy product is prepared by pasteurizing cream containing not more than 40 wt. per cent fat, centrifuging the pasteurized cream and recovering a concentrated cream containing 50-65 wt. per cent fat, heating to at least 85‹ C., adding an acidifying material, cooling the mixture to below 10‹ C. and maintaining the product at this temperature for at least 24 hours. The acidifying material may be an acidproducing micro-organism (e.g. streptococcus diacetilactis) or an edible acid such as citric, lactic, ascorbic or tartaric acids. A claimed butter-like composition consists of 49-51 wt per cent butterfat, 2% milk protein, 47-49% water and a minor proportion of butter flavour developed by an acid-producing micro-organism.</p> |
