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Commercial production of low-fat dairy spread made possible by new method



Commercial production of low-fat dairy spread made possible by new method



Modern Dairy 50(9): 14-16



A laboratory-scale continuous method is described for manufacturing a 40%-fat dairy spread from reconstituted Ca-reduced dried skim-milk emulsified into butter tempered at 70 deg F. The equipment includes a swept-surface chiller and mixing and emulsifying chambers. All ingredients were pasteurized prior to manufacture of the spread. To obtain the required dispersion of serum in the butter, it was found necessary to recirculate 44% of the spread.

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Accession: 000044256

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