What is ripened cream

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Search for:. What is jaggery; and why is it good for you? September 22, Desi butter Butter Manufacturing Process Contd Objectives of neutralization 1. To reduce the acidity in cream to a point 0. To produce butter which can be kept well in cold storage 3. To avoid excess loss of fat which result from the churning cream i.

To prevent undesirable flavors which may result when a cream of high acid which is subjected for pasteurization at higher temperatures. To improve the keeping quality of butter from high acid cream. Accuracy in sampling. Accuracy in testing. Accuracy in estimation of amounts of cream and neutralizer. Careful weighing the quantity of neutralizer.

Thorough mixing of neutralizer in cream prior to pasteurization. These are: 1. Adoption of definite standard of churning acidity 2. Correct estimation of acidity 3. Calculating the amount of neutralizer to be added 4. Adding neutralizer in the correct manner 5. Checking results by re-testing acidity Access a collection of Canadian resources on all aspects of English and French, including quizzes. Easy to consult, they give you access to a wealth of information that will help you write better in English and French.

FAQ Frequently asked questions Display options. Which term? In which subject field? By the process of the present invention it has proved possible to manufacture cultured butter indistinguishable to the consumer from conventionally cultured butter but prepared in such a way that closer control of the components used is possible. The salt is usually added in conventional butter manufacture after it has been separated from the butter milk and washed with water.

In the Dutch process, it is customary to inoculate the sweet butter, from which the sweet buttermilk has been separated, with a mixture of culture concentrate lactic acid and, at the same time, with the flavour and biomass. However, it has been found that it is not possible to achieve the high salt level required by the British palate during manufacture using the Dutch process. In the Dutch process. This is possible because Dutch cultured butter is unsalted. The minimum obtainable moisture content of finished sweet butter amounts to about 13 to In the process of the present invention, on the other hand, there is no requirement for the microorganisms to grow to develop the aroma compounds, since the aroma compounds and lactic acid are added to the butter initially in the required amounts.

Accordingly by the process of the present invention, it is possible to produce cultured butter of high salt level at the time of manufacture. The present invention will be further described with reference to the following Example. EXAMPLE Sweet cream is subjected to a continuous churning process in a churn of the type conventionally used for introducing salt into butter and having two injection points.

Sweet buttermilk is produced and removed from the churn. The ratio of lactic acid and flavour to the other components was such as to result in a final butter having a flavour and acidity identical with conventionally cultured butter.

At the same time as the above injection was carried out, a viable culture of Streptococcus cremoris, Streptococcus lactis, Strew to coccus diacetylactis and Leuconostoc citrovorum was injected at the second injection point in the churn. These micro-organisms were of the same type as would be used to culture cream in conventional cultured butter manufacture and the injection was such as to give a total amount of approximately 5, organisms per gram of cultured butter product; this figure compares with the level of micro-organisms determined in conventionally cultured butter.

The level of moisture was measured and controlled during the manufacture by adjustment of the churn settings in conventional manner. The amount of salt used was determined in conventional manner by weighing , as was the ratio of salt to acid to flavour at the time of the preparation of the salt slurry to be injected at the first injection point.

By ensuring the correct salt level and the appropriate ratio of salt to acid and to flavour, the flavour and acidity of the final product were correct and these components were adequately distributed throughout the butter. The flavour characteristics of the final product are acceptable from the moment of manufacture and throughout its normal shelf life.

A process for producing cultured butter which process comprises: inoculating sweet butter with: i diacetyl and at least one other aroma compound, ii lactic acid, and, separately from components i and ii , with iii a viable culture of at least one acid producing micro-organism which can ferment lactose to produce lactic acid and at least one flavour producing micro-organism which can produce diacetyl, components i and ii being substantially free from viable micro-organisms.

A process according to any one of the preceding claims in which component i is produced by steam distillation of cultured skim milk.