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Continuous Manufacture of a Low-Fat Dairy Spread Having a Water-in-Fat Emulsion¹

Department of Food Science, University of Guelph, Guelph, Ontario, Canada

ABSTRACT

A 40% fat dairy spread of a water-in-fat emulsion has been made successfully with a continuous laboratory-scale unit. The method included swept-surface chilling and controlled crystallization of butteroil to achieve a consistency similar to butter tempered at 21 C. Reconstituted calcium-reduced skimmilk was introduced stepwise into the flow of plasticized fat. This, with recirculation of 44% of the product through the working and emulsifying chambers, resulted in a small amount of serum being introduced into a much larger volume of product at each point of addition. In this way the serum was dispersed in droplets 20 µ or less in diameter.

¹ This work was supported in part by Canada Department of Agriculture Operating Grant 129 and Ontario Department of Agriculture and Food.