| 摘要 |
A reduced-fat dairy spread which is spreadable at refrigeration temperatures has an appearance, flavour, consistency, rheology and mouth-feel which is similar to conventional butter. The dairy spread has a formulation which comprises 20% to 5 5% by weight of butterfat, 30% to 75% by weight of water, 5% to 30% by weight of mi lk solids, and zero to trace amounts of each of a butter culture, salt, and approve d butter colours which are compatible with butter, as well as zero to trace amounts of le cithin, potassium sorbate, sodium benzoate, and an acidifier. The soft but solid appeara nce, and refrigeration temperature spreadability, of the dairy spread is achieved as a co nsequence of protein coagulation at elevated temperatures of a stirred mixture of the star ting materials. The liquid starting materials, heavy cream or milk, are unhomogenized ; homogenization of the mixture does not occur until after protein coagulation at elevated temperatures has taken place. When the reduced-fat dairy spread is made, the wat er content is bound by the protein constituents of the milk solids, and is in a con tinuous phase dispersion. On the other hand, the butterfat is in a discontinuous phase, suspended in the continuous phase dispersion.
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