| 摘要 |
A process for the production of butter with a low fat content on the basis of ordinary butter preferably having a fat content of 80-83 % and exclusively made on the basis of milk. The ordinary butter is fed continuously through a tightly sealed assembly according to the invention from the inlet of the assembly to the outlet of the assembly. During its process flow through the assembly, the butter passes a kneading section where an airless aqueous solution containing lactic acid concentrate is continuously being added to the butter whereupon it is heated to between 15 and 25 DEG C while being kneaded. The butter then passes through a mixing section where it is continuously being admixed with an aqueous solution containing milk protein. As a result, a low fat butter with taste qualities, spreadability and attractive appearance comparable to that of ordinary butter is provided. |
