Process for producing a butter/margarine blend product

Details Process for producing a butter/margarine blend product Process for producing a butter/margarine blend product

A - Human Necessities

23

C

99/157, 99/159

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

Patent

CA 1205320

- 16 - PROCESS FOR PRODUCING BUTTER/MARGARINE BLEND PRODUCT ABSTRACT OF THE DISCLOSURE A process for producing a spreadable dairy product includes the steps of: providing a cream having a fat content in the preferred range of approximately 38-42% butterfat; separating the cream to increase the fat content to at least 80% butterfat; processing the cream through a homogenizer such that the cream is inverted from an oil-in-water emulsion to a water-in-oil emulsion; adding a liquid vegetable oil to the water-in-oil emulsion; and cooling the vegetable oil/cream mixture sufficiently, preferably through a swept-surface heat exchanger, such that a viscous mixture is produced.

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