Phase Separation

 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.