| abstract |
In the process, a fat phase and a water phase whose main constituent is a protein concentrate, which has been obtained by ultrafiltration of butter milk, skimmed milk or whey, are mixed together and the mixture is subjected to phase reversal in a butter worker. The process is applicable to the production of half-fat products made of milk half-fat, vegetable half-fat and mixed half-fat. The half-fat can have a fat content in the range from 25 to 60%. |