Butter and method for its production
The invention relates to a method of making a butter product, comprising the steps of: providing a butter raw material having a fat content at least 35% by weight; adjusting the nonfat dry matter of the butter raw material to a range of 0.15% to 1.8% by weight; optionally churning the butter raw mat...
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| creator | Valkonen, Niina HEINO, Antti Muuronen, Klaus |
| description | The invention relates to a method of making a butter product, comprising the steps of: providing a butter raw material having a fat content at least 35% by weight; adjusting the nonfat dry matter of the butter raw material to a range of 0.15% to 1.8% by weight; optionally churning the butter raw material to provide butter; adjusting the pH to provide the butter product having a pH in the range of 4.5 to 8.5. The invention also relates to butter having having a fat content of at least 80% by weight, a nonfat dry matter in the range of 0.15% to 1.8% by weight and a pH in the range of 4.5 to 8.5.
Keksintö koskee menetelmää voituotteen valmistamiseksi, joka menetelmä käsittää vaiheet: otetaan voiraaka-ainetta, jonka rasvapitoisuus on vähintään 35 paino-%; säädetään voiraaka-aineen rasvaton kuiva-aine välille 0,15 paino-% - 1,8 paino-%; valinnaisesti kirnutaan voiraaka-aine, jolloin saadaan voita; säädetään pH, jolloin saadaan voituote, jonka pH on 4,5-8,5. Keksintö koskee myös voita, jonka rasvapitoisuus on vähintään 80 paino-%, rasvaton kuiva-aine 0,15 paino-% - 1,8 paino-% ja pH 4,5 - 8,5. |
| format | Patent |
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Keksintö koskee menetelmää voituotteen valmistamiseksi, joka menetelmä käsittää vaiheet: otetaan voiraaka-ainetta, jonka rasvapitoisuus on vähintään 35 paino-%; säädetään voiraaka-aineen rasvaton kuiva-aine välille 0,15 paino-% - 1,8 paino-%; valinnaisesti kirnutaan voiraaka-aine, jolloin saadaan voita; säädetään pH, jolloin saadaan voituote, jonka pH on 4,5-8,5. Keksintö koskee myös voita, jonka rasvapitoisuus on vähintään 80 paino-%, rasvaton kuiva-aine 0,15 paino-% - 1,8 paino-% ja pH 4,5 - 8,5.</description><language>eng ; fin ; swe</language><subject>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE ; FOODS OR FOODSTUFFS ; HUMAN NECESSITIES ; MAKING THEREOF ; MILK OR CHEESE SUBSTITUTES ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2018</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20181217&DB=EPODOC&CC=FI&NR=20175565A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76289</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20181217&DB=EPODOC&CC=FI&NR=20175565A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>Valkonen, Niina</creatorcontrib><creatorcontrib>HEINO, Antti</creatorcontrib><creatorcontrib>Muuronen, Klaus</creatorcontrib><title>Butter and method for its production</title><description>The invention relates to a method of making a butter product, comprising the steps of: providing a butter raw material having a fat content at least 35% by weight; adjusting the nonfat dry matter of the butter raw material to a range of 0.15% to 1.8% by weight; optionally churning the butter raw material to provide butter; adjusting the pH to provide the butter product having a pH in the range of 4.5 to 8.5. The invention also relates to butter having having a fat content of at least 80% by weight, a nonfat dry matter in the range of 0.15% to 1.8% by weight and a pH in the range of 4.5 to 8.5.
Keksintö koskee menetelmää voituotteen valmistamiseksi, joka menetelmä käsittää vaiheet: otetaan voiraaka-ainetta, jonka rasvapitoisuus on vähintään 35 paino-%; säädetään voiraaka-aineen rasvaton kuiva-aine välille 0,15 paino-% - 1,8 paino-%; valinnaisesti kirnutaan voiraaka-aine, jolloin saadaan voita; säädetään pH, jolloin saadaan voituote, jonka pH on 4,5-8,5. Keksintö koskee myös voita, jonka rasvapitoisuus on vähintään 80 paino-%, rasvaton kuiva-aine 0,15 paino-% - 1,8 paino-% ja pH 4,5 - 8,5.</description><subject>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</subject><subject>FOODS OR FOODSTUFFS</subject><subject>HUMAN NECESSITIES</subject><subject>MAKING THEREOF</subject><subject>MILK OR CHEESE SUBSTITUTES</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2018</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZFBxKi0pSS1SSMxLUchNLcnIT1FIyy9SyCwpVigoyk8pTS7JzM_jYWBNS8wpTuWF0twMim6uIc4euqkF-fGpxQWJyal5qSXxbp5GBobmpqZmpo6GxsSoAQACTyav</recordid><startdate>20181217</startdate><enddate>20181217</enddate><creator>Valkonen, Niina</creator><creator>HEINO, Antti</creator><creator>Muuronen, Klaus</creator><scope>EVB</scope></search><sort><creationdate>20181217</creationdate><title>Butter and method for its production</title><author>Valkonen, Niina ; HEINO, Antti ; Muuronen, Klaus</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_FI20175565A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fin ; swe</language><creationdate>2018</creationdate><topic>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</topic><topic>FOODS OR FOODSTUFFS</topic><topic>HUMAN NECESSITIES</topic><topic>MAKING THEREOF</topic><topic>MILK OR CHEESE SUBSTITUTES</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>Valkonen, Niina</creatorcontrib><creatorcontrib>HEINO, Antti</creatorcontrib><creatorcontrib>Muuronen, Klaus</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>Valkonen, Niina</au><au>HEINO, Antti</au><au>Muuronen, Klaus</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Butter and method for its production</title><date>2018-12-17</date><risdate>2018</risdate><abstract>The invention relates to a method of making a butter product, comprising the steps of: providing a butter raw material having a fat content at least 35% by weight; adjusting the nonfat dry matter of the butter raw material to a range of 0.15% to 1.8% by weight; optionally churning the butter raw material to provide butter; adjusting the pH to provide the butter product having a pH in the range of 4.5 to 8.5. The invention also relates to butter having having a fat content of at least 80% by weight, a nonfat dry matter in the range of 0.15% to 1.8% by weight and a pH in the range of 4.5 to 8.5.
Keksintö koskee menetelmää voituotteen valmistamiseksi, joka menetelmä käsittää vaiheet: otetaan voiraaka-ainetta, jonka rasvapitoisuus on vähintään 35 paino-%; säädetään voiraaka-aineen rasvaton kuiva-aine välille 0,15 paino-% - 1,8 paino-%; valinnaisesti kirnutaan voiraaka-aine, jolloin saadaan voita; säädetään pH, jolloin saadaan voituote, jonka pH on 4,5-8,5. Keksintö koskee myös voita, jonka rasvapitoisuus on vähintään 80 paino-%, rasvaton kuiva-aine 0,15 paino-% - 1,8 paino-% ja pH 4,5 - 8,5.</abstract><oa>free_for_read</oa></addata></record> |
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| language | eng ; fin ; swe |
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| subjects | DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Butter and method for its production |
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