| 摘要 |
<p>The invention relates to a spread of the water-in-oil type comprising an intimate mixture of particles of vegetable fats and of milk fat, wherein the spread possesses a structure which is to be obtained by forming an emulsion of at least water, molten vegetable fats and/or oils, a milk cream phase with a milk fat content of 5-70% and 0.5-3% of a lactic acid bacterial culture, subjecting this emulsion to a mechanical treatment while cooling to below 20 DEG C and finally separating off the product obtained and storing it at a conversion temperature at which the lactic acid bacteria form lactic acid and butter aroma substances from substances belonging to the milk cream phase, is described. The total fat mixture preferably contains at least 40% polyunsaturated fatty acids. The milk fat content of the milk cream phase preferably being 20-40%. The cream particles present after the mechanical treatment will separate out butter particles on storage. The cooling may be interrupted during the mechanical treatment. The conversion temperature is lower than 20 DEG C. The spread is advantageously continuously prepared by forming an emulsion of at least water, molten vegetable fats and/or oils, a milk cream phase with a milk fat content of 5-70% and 0.5-3% of a lactic acid bacterial culture, subjecting this emulsion to a mechanical treatment while cooling to below 20 DEG C and finally separating off the product thus obtained and storing it at a conversion temperature at which the lactic acid bacteria form lactic acid and butter aroma substances from substances belonging to the milk cream phase.</p> |
