Butter from anhydrous milkfat:
- prepare "plastic" cream (>80% fat)
- heat with agitation to destabilize emulsion
- separate oil from aqueous phase: 82 to 98% butter fat
- this butter oil is then blended with water, salt and milk solids in an emulsion pump and transferred to a scraped surface heat exchanger for cooling and to initiate crystallization
- further worked to develop crystal structure and texture
- process similar to margarine manufacture
- margarine has advantage of fat composition control to modify physical properties
- butter produced by phase separation contains few phospholipids.