METHOD OF IMPROVING THE WHIPPING PROPERTIES OF CREAM

摘要

Method of improving the whipping properties of cream by addition of a fraction of buttermilk to the cream. A concentrate is produced by ultrafiltration of buttermilk, which concentrate is made acid to a pH lower than 4.0, preferably 3.8. This concentrate is mixed with cream with desired fat content in an amount of 5-15 % of concentrate counted on the amount of cream. The obtained mixture is neutralized and thereafter treated in a desired manner.