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A comparison of five methods of production of dairy blend

Authors: B.D. Dixon, R.H. Cracknell and N. Tomlinson

Abstract:

Several methods for the incorporation of vegetable oil into cream or butter for the manufacture of a spreadable blend product are described and compared. They are (1) addition of the oil to the milk prior to separation, (2) addition to the raw cream, (3) addition to the pasteurised cream just prior to churning, (4) addition to the butter at the working stage and (5) addition to stored butter during reworking. There was a tendency for products to be more spreadable as the oil was added in later stages of the process. For the latter two procedures, adequate mixing was essential. There appeared to be no pronounced effect on quality of the blend product attributable to the point of addition, subject to there being adequate mixing.

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