DAIRY SPREAD COMPOSITION AND METHOD FOR ITS PRODUCTION |
|||||||
| 申请号 | US15947348 | 申请日 | 2018-04-06 | 公开(公告)号 | US20180332867A1 | 公开(公告)日 | 2018-11-22 |
| 申请人 | DMK, Deutsches Milchkontor GmbH; | 发明人 | Uwe Wärner; Peter Stampe; | ||||
| 摘要 | A dairy spread composition is suggested, obtained or obtainable by: (a) providing a cream fraction having a content of at least 40% by weight fat and at least 6% by weight fat-free dry matter; (b) subjecting the cream fraction to a temperature ripening step; (c) churning the ripened cream fraction, and separating the buttermilk; (d) adding salt and an acidification permeate to the butter such obtained; (e) mixing the acidified at 12 to 16° C. with a vegetable fat that is liquid at this temperature; (f) adding an aqueous phase to the blend in small doses, and (g) packaging the blend after homogenisation and cooling. | ||||||
| 权利要求 | |||||||
| 说明书全文 | |||||||
QQ群二维码
意见反馈
意见反馈