A process for producing a butter-like food fat

Details A process for producing a butter-like food fat A process for producing a butter-like food fat

A - Human Necessities

23

C

A23C 15/12 (2006.01) A23D 7/02 (2006.01)

Patent

CA 2107885

A butter-like food fat being directly spreadable at refrigeration temperature, i.e. 4 to 5 °C, and preferably containing 80 to 83 % fat is produced by addition of vegetable oil, water, and salt. Initially conventional butter is produced, which preferably con- tains 80 to 83 % fat and which is made exclusively from milk. Subsequently, the conventional butter is passed continuously through a tight, closed plant, whereby the butter initially passes through a kneading station followed by addition of half the total amount of added vegetable oil. Then the butter mixture passes through a mixer, whereafter the remaining portion of the amount of added vegetable oil and water and salt are added. In this manner buttermilk results exclusively as a by-product from the pro- duction of the conventional butter and contains thererefore nothing but pure milk fat. Accordingly, the buttermilk can be used ~ market milk and sold at the highest possible market price. In addition, a particularly high production flexibility is obtained dur- ing the production of butter.

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