| 摘要 |
<p>When producing a fat product containing milk fat with a reduced fat content cream is concentrated to a cream product with a fat content of at least 75 % in a centrifugal separator. The cream product is mixed with vegetable oil in an amount of 0-50 % of the total amount of fat in the fat phase which is obtained consisting of cream product and vegetable oil. The fat phase is mixed with a desired amount pasteurized water containing stabilizing means, preferably gelatin, salt and aroma substances. The temperature is kept between 50-80 °C during the last mentioned mixing operation. The obtained mixture is cooled and worked such that phase reversal takes place. The obtained end product consists of a stable water-in-oil-emulsion. The product has a fat content of 25-60 % and contains only emulsifiers occurring originally in the cream. The casein content of the product is below 2 %.</p> |
