A method for producing butter in a buttermaking machine involves using a rotatable beater, in the buttermaking cylinder, to form butter grain and buttermilk with cream supplied to the cylinder. In the drum for the post-buttermaking process, a post-buttermaking process is performed, during which a butter grain size is adjusted. The butter grain is kneaded in the first press, which includes a hollow base body containing one or two screw conveyors, the speed of which can be regulated by a speed-regulated drive, and in addition, the basic water content of the butter is reduced and in the first mixing section, the cross-section of at least one outlet of a throttle device is modified, one or both of the steps and being carried out in an electronically self-regulating manner.

A method for producing butter in a buttermaking machine involves using a rotatable beater, in the buttermaking cylinder, to form butter grain and buttermilk with cream supplied to the cylinder. In the drum for the post-buttermaking process, a post-buttermaking process is performed, during which a butter grain size is adjusted. The butter grain is kneaded in the first press, which includes a hollow base body containing one or two screw conveyors, the speed of which can be regulated by a speed-regulated drive, and in addition, the basic water content of the butter is reduced and in the first mixing section, the cross-section of at least one outlet of a throttle device is modified, one or both of the steps and being carried out in an electronically self-regulating manner.

A system and method for the continuous production of brown butter involves concentrating butter while retaining solids non-fat in the butter, and continuously transferring and heating the concentrated butter to cause the solids non-fat in the butter to react in a maillard reaction to form a brown butter product. The system may use one or more of a heating vessel, an evaporator and a reaction vessel to form the brown butter in the continuous process. A brown butter product derived from butter includes reacted solids non-fat particulates from a maillard reaction suspended by nascent fat crystals nucleated about the reacted solids non-fat particulates and by large fat crystal structures joined to the nascent fat crystals.

A system and method for the continuous production of brown butter involves concentrating butter while retaining solids non-fat in the butter, and continuously transferring and heating the concentrated butter to cause the solids non-fat in the butter to react in a maillard reaction to form a brown butter product. The system may use one or more of a heating vessel, an evaporator and a reaction vessel to form the brown butter in the continuous process. A brown butter product derived from butter includes reacted solids non-fat particulates from a maillard reaction suspended by nascent fat crystals nucleated about the reacted solids non-fat particulates and by large fat crystal structures joined to the nascent fat crystals.

A system and method for the continuous production of brown butter involves concentrating butter while retaining solids non-fat in the butter, and continuously transferring and heating the concentrated butter to cause the solids non-fat in the butter to react in a Maillard reaction to form a brown butter product. The system may use one or more of a heating vessel, an evaporator and a reaction vessel to form the brown butter in the continuous process. A brown butter product derived from butter includes reacted solids non-fat particulates from a Maillard reaction suspended by nascent fat crystals nucleated about the reacted solids non-fat particulates and by large fat crystal structures joined to the nascent fat crystals.

A system and method for the continuous production of brown butter involves concentrating butter while retaining solids non-fat in the butter, and continuously transferring and heating the concentrated butter to cause the solids non-fat in the butter to react in a Maillard reaction to form a brown butter product. The system may use one or more of a heating vessel, an evaporator and a reaction vessel to form the brown butter in the continuous process. A brown butter product derived from butter includes reacted solids non-fat particulates from a Maillard reaction suspended by nascent fat crystals nucleated about the reacted solids non-fat particulates and by large fat crystal structures joined to the nascent fat crystals.

A system and method for the continuous production of brown butter involves concentrating butter while retaining solids non-fat in the butter, and continuously transferring and heating the concentrated butter to cause the solids non-fat in the butter to react in a maillard reaction to form a brown butter product. The system may use one or more of a heating vessel, an evaporator and a reaction vessel to form the brown butter in the continuous process. A brown butter product derived from butter includes reacted solids non-fat particulates from a maillard reaction suspended by nascent fat crystals nucleated about the reacted solids non-fat particulates and by large fat crystal structures joined to the nascent fat crystals.

A system and method for the continuous production of brown butter involves concentrating butter while retaining solids non-fat in the butter, and continuously transferring and heating the concentrated butter to cause the solids non-fat in the butter to react in a maillard reaction to form a brown butter product. The system may use one or more of a heating vessel, an evaporator and a reaction vessel to form the brown butter in the continuous process. A brown butter product derived from butter includes reacted solids non-fat particulates from a maillard reaction suspended by nascent fat crystals nucleated about the reacted solids non-fat particulates and by large fat crystal structures joined to the nascent fat crystals.

A dairy product includes reacted solids non-fat particulates from a Maillard reaction suspended by fat crystals having a plurality of sizes adhered thereto, with at least a portion of the fat crystals being nascent fat crystals. A method for continuous production of a dairy product involves heating a dairy composition in a continuous heating environment to a reaction temperature to cause a Maillard reaction in the dairy composition to form reacted solids non-fat particulates; transferring the dairy composition with the reacted solids non-fat particulates from the continuous heating environment to at least a first cooling environment to cause the reacted solids non-fat particulates to be suspended by fat crystals having a plurality of sizes adhered to the reacted solids non-fat particulates to thereby form the dairy product, with at least a portion of the fat crystals are nascent fat crystals.

A dairy product includes reacted solids non-fat particulates from a Maillard reaction suspended by fat crystals having a plurality of sizes adhered thereto, with at least a portion of the fat crystals being nascent fat crystals. A method for continuous production of a dairy product involves heating a dairy composition in a continuous heating environment to a reaction temperature to cause a Maillard reaction in the dairy composition to form reacted solids non-fat particulates; transferring the dairy composition with the reacted solids non-fat particulates from the continuous heating environment to at least a first cooling environment to cause the reacted solids non-fat particulates to be suspended by fat crystals having a plurality of sizes adhered to the reacted solids non-fat particulates to thereby form the dairy product, with at least a portion of the fat crystals are nascent fat crystals.