Butter contg. spread with butter aroma - made by mixing vegetable and milk fats with lactic acid bacterial culture

摘要

Water-in-oil type spreads comprise an intimate mixt. of vegetable fat and milk fat particles. They are produced by (i) forming an emulsion of water, molten vegetable fats and/or oils, a milk cream phase with 5-70% milk fat content, and 0.5-3% lactic acid bacterial culture; (ii) subjecting to mechanical treatment while below 20 deg.C and (iii) storing at a conversion temp. at which the bacterial form lactic acid and butter aroma substances. The vegetable fats pref. melt at over 20 deg.C, liq. vegetable oil is present to give the total mixt. at least 40% polyunsatd. fatty acids, and the mixt. contains 30% water or more. The mild cream phase has a milk fat content of 10-60 (20-40)%. The prod. to be sepd. off after (ii) contains cream particles from which butter particles separate out on storage.