CH501368A
Expired / Lapsed
CH
⏱️ 0.0 years remaining
Process for increasing the shelf life and whipping ability of cream treated by means of short-term high heating
Assignee: Sulzer Ag
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Filing: 1966-06-23
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Granted: —
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Expires: 1986-06-23
Abstract
Abstract After short-term intensive heating stage, e.g. 150 degrees C, cream is cooled to temp. at or below melting point of contained fats, e.g. 28 - 37 degrees C, then homogenised in same temperature range, pref. at 50 - 100 kg/cm2.
Inventors
- 👤 Walter Dipl Ing Regez
Bibliographic Details
Application Number
—
Jurisdiction
CH
Data Source
google_patents
Last Synchronized
2026-10-29 15:38
CPC Classifications
A; A23; A23B; A23B11/00; A23B11/10; A23B11/12; A23B11/13; A23B11/133; A23B11/137; A23B11/30; A23B2/00; A23B2/40; A23B2/42; A23B2/46
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