| 摘要 |
The low calorie butter consists of choice grade or table butter, a first aqueous phase with a slightly acid buffer substance and a second aqueous phase with milk proteins. A quantity of choice grade and/or table butter corresponding to a butter fat content of up to 60% by weight, based on the end product, is brought to a processing temperature of 15 to 25.degree.C and, is pushed in a tightly sealable machine by cutting blades operating with a high shearing force. During the subsequent mixing and kneading of the finely cut choice grade and/or table butter composition the first aqueous phase with 2 to 8% by weight, based on the end product, of natural lactic acid concentrate which buffers the aqueous phase of the end product to a pH of 5 to 6.5 is firstly added, then the second aqueous phase with 4 to 10% by weight, based on the end product, of alkali and/or alkaline earth caseinate is added. The components are mixed thoroughly by the kneading operation with a rise in temperature of 3 to 5.degree.C brought about by frictional heat.
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