| 摘要 |
A method of manufacturing a low calorie spread having a relatively high amount of milk fat, in which a protein containing water phase is brought to emulsify in a fat phase comprising butter fat and butter strange oils and/or fats to directly form a water in oil emulsion having a total fat amount 36-40% or more. The preparation of the fat phase is started by cooling cream to a temperature of +3-+15 DEG C and storing the cream at said temperature for a period of between 6 and 24 hours than subjecting the cream to a pressure of such magnitude that the cream emulsion is broken up. The broken cream emulsion is separated on a sieve like plate or drum whereby a fraction of butter particles are collected and a fraction of butter milk is drained. The collected butter particles are heated to a temperature above the melting point of the butter fat and are mixed with the butter strange fats and/or oils and possibly with further fat soluble ingredients, and a water phase comprising a protein concentrate of any known type and prepared in any conventional way is brought to emulsify in said fat phase to provide the water-in-oil emulsion, and finally the emulsion is pasteurized, cooled and packed. |
