Vysoka Skola Chemicko-technologicka

Mlekarensky Prumysl, Generalni Reditelstvi

Ladislav Forman

Jiri Mostecky

Milos Mergl

Jiri Uher

Zdenek Pech

Milos Teply

Vaclav Vondruska

This invention relates to the manufacture of butter-spread, which when compared with butter contains a substantially lower fat content, i.e. between about 19-48%, and increased protein content of between about 4.6 to 7.7%. The manufacturing process starts from cream, possibly from a mixture of cream and vegetable oil which is enriched by the addition of dried milk or protein concentrate. The mixture is pasteurized, homogenized, and fermented by clean milk cultures. By repeated homogenization and addition of a stabilizer, a consistency similar to butter with very good spreading characteristics even at refrigerated temperatures is achieved. The product is durable and has acceptable shelf life even without the addition of preservers.

Process of manufacture of a butter spread

A process for the preparation of a proteinaceous concentrate by the aerobic cultivation of yeast on whey is described. The described technique involves preparing and fermenting a concentrated nutrient medium. Following fermentation, the medium is brought to a boil, cooled and again fermented with yeast in an ethyl alcohol medium.

Process for the preparation of a proteinaceous concentrate

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Prague, Czechia

Ladislav Forman