| 摘要 |
1,261,910. Lactic spreads. UNILEVER Ltd. 23 July, 1969 [26 July, 1968], No. 35817/68. Heading A2B. A process for preparing a lactic spread comprises incubating an aqueous dispersion of milk protein and lactose with thermobacteria at fermentation temperature until it has a pH of 4.8 to 5.4, fat being present in or being introduced into the dispersion to give an emulsion containing by wt 20-75% total dry matter, 0.5-25% total protein and 15-70% fat, pasteurising the emulsion, and cooling and working the emulsion at 0-55‹C until its form at ambient temperature is that of a cohesive plastic mass. The milk protein may be casein. Skim milk or whey may provide the protein and lactose. The fat which may be added to the incubated mixture may be cream, butter, margarine, coconut oil, palm oil or hydrogenated vegetable oil. Preservatives, e.g. potassium sorbate, stabilisers e.g. gum tragacanth, locust bean gum and propylene glycol alginate, and flavours e.g. cheese, yeast, dried vegetables and meat and fruit flavours, may be incorporated into the spread before or after the incubation step. The thermobacteria may be a mixture of lactobacillus bulgaricus and streptococcus thermophilus. The dispersion may be homogenised and pasteurised before the incubation step. The incubated product may be homogenised before or after pasteurisation. The dispersion and emulsion may have gas incorporated therein. |
