Improvements in or relating to a process of standardizing dairy products and the products resulting therefrom

摘要

666,631. Butter and milk fat concentrate. CHERRY-BURRELL CORPORATION and SUGAR CREEK CREAMERY CO. Sept. 10, 1947 [Sept. 7, 1942], No. 24841/47. Class 84 The composition of a product containing milk fat in the continuous phase which has been obtained by a continuous process from a dairy poduct containing milk fat in the dispersed phase is adjusted by blending the dairy product with an aqueous solution containing standardizing ingredents while maintaining the product at a temperature above the melting point of the milk fat and concurrently agitating the mixture sufficiently to maintain a uniform dispersion, and then cooling the mixture to a temperature at which it is substantially shape-retaining. The milk fat and standardizing ingredients are preferably blended at a temperature of 110‹F. and then cooled to below 60‹F. The standardizing ingredients may include salt, colouring, flavouring, starter solutions, and acid neutralizing solutions. In a preferred apparatus the dairy product is fed from storage tank 10, Fig. 1, fitted with agitating and heat exchange means into an acid neutralizing vat 17, into which caustic soda, caustic potash or lime water may be added. The neutralised product is then discharged through filter 24 to a prechurn 26 which may be of the types shown in Figs. 3 and 4. The product then passes to heater 30 and then to centrifugal separator 33. The substantially concentrated milk fat passes to pasteur'ser 38 preferably of the subatmospheric pressure type and then to one of the standardizing vats 42. 43. 44 which can be provided with standardizing ingredients from container 55. After standardizing and testing the product parses to churn 64 into which a predetermined quantity of gas may be introduced, and then to a crystallizing chamber 68 and finally through a texturating device 72 and packaging device 74. The prechurn 26 and the churn 64 may take the same form and may consist of a processing chamber 93, Fig. 3, surrounded by concentric heat exchange jackets 94 and 95. The product together with a controlled supply of gas enters through pipe 92 and then traverses the prechurn being agitated in its passage by elements 109 and 110, the walls being kept clear by scrap'ng blades 108. The product then passes out through spring loaded valve 105 which may be adjusted for varying pressures. An alternative type of prechurn consists of an inner liner 113. Fig. 4, supported by ribs 115 within jacket 114 so as to form a heat exchange system. An agitator having a plurality of blades 118 rotates on shaft 119 which is supported upon pivot 121. A yoke 120 joins the outer periphery of the blades.