| abstract |
A fatty product is obtained at all points (use and hold) comparable to butter, from cream of milk and a vegetable fat, preferably hydrogenated copra. The process consists in first mixing hot the cream (1a) and the vegetable fat (1b) at a temperature allowing mixing but lower than the pasteurization temperature, said temperature preferably being between 30 and 60 ° C, advantageously from 45 to 50 ° C, in that the mixture brought to said temperature is homogenized (in 2) by subjecting it to a pressure capable of reducing the fatty globules of the constituents of the mixture to a dimension of order from 3 to 20 µ while ensuring the intimate connection of the globules of each of the constituents, in that the mixture is pasteurized (in 4), in that it is then crystallized (in 5) continuously and in this that the crystallized mixture is transformed into the desired fatty product by churning or butyrification (in 7) with phase inversion under known and usual conditions for the manufacture of butter. |