| abstract |
A new procedure makes a low-fat spread for the table. The starting material is skimmed milk, enriched with milk protein and milk fat, or milk fat plus vegetable oils. This is stabilised by mechanical treatment at elevated temperatures. The taste is modified by fermentation. Also, a centrifuge is used to separate whey and adjust the final fat content. A novel feature of the process, is the mechanical treatment in two stages of homogenisation, and centrifugation at 70-80 deg C. |