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A process for the production of ripened-cream butter from sweet cream



A process for the production of ripened-cream butter from sweet cream



French Patent Application (FR 2 556 936 A1): 11



Cream with 40-50% fat at 40-45 degrees C is incubated with 5% of a strongly acidifying culture such as Lactobacillus casei to a pH of 5.5-5.8 and is heated to 85-110 degrees C. After cooling to 3-20 degrees C the cream is allowed to ripen physically for 5-30 min to crystallize the fat, is tempered to the churning temp. of 12-16 degrees C and churned in a continuous machine.

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Accession: 001518044

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Related references

Alfa buttermaking plants for the production of sweet-cream- and ripened-cream-butter.. Milchwissenschaft, 15: 5, 210-14, 1960

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