GB638369A - Improvements in or relating to process for producing milk fat concentrate - Google Patents

Abstract

Milk fat concentrate or dry butter oil is obtained by heating a mixture of butter and water to a temperature above the melting point of the butter while concurrently agitating the mixture to obtain a substantially uniform dispersion and promptly separating the heated mixture to produce a separation product having a high milk fat content in the continuous phase. The process is preferably carried out in the apparatus of Specification 638,370. In a preferred embodiment, warm water at a temperature of 80 DEG F. to 120 DEG F. is added to produce a mixture of 30-40 per cent butter fat. This mixture is agitated in a coil vat, neutralized with caustic soda solution, heated to 110 DEG F. to 150 DEG F. and then passed through a pressure type filter. The heated mixture is passed through an oil desludging type of separator to give a product having 98-100 per cent butter fat and then passed through a vacuum type pasteurizer at a temperature of 175 DEG F. The dry butter oil may be allowed to crystallise without further treatment or may be passed through a continuous freezer to produce small crystals.