Industrial butter with increased hardness is suggested, obtainable or obtained by (a) separating raw milk into a skimmed milk fraction and a cream fraction; (b) while adding water, separating the cream fraction of step (a) into a milk phase and an aqueous protein-lactose phase; (c) adding hard fat to the milk phase of step (b), and homogenising it; and (d) cooling the homogenised mass while shearing.

Industrial butter with increased hardness is suggested, obtainable or obtained by (a) separating raw milk into a skimmed milk fraction and a cream fraction; (b) while adding water, separating the cream fraction of step (a) into a milk phase and an aqueous protein-lactose phase; (c) adding hard fat to the milk phase of step (b), and homogenising it; and (d) cooling the homogenised mass while shearing.

The present invention relates to a method for producing buttermilk, comprising the steps of: providing raw cream having a fat content in the range of about 35% w/w to about 60% w/w; washing the raw cream with a washing liquid to provide a solution of the raw cream and the washing liquid; separating the washing liquid from the solution to provide washed cream with a reduced non-fat dry matter content; churning the washed cream to provide buttermilk having a content of phospholipids of at least 3% based on dry matter content, specifically at least 3.8%, more specifically at least 5.0%.

The present invention relates to a method for producing buttermilk, comprising the steps of: providing raw cream having a fat content in the range of about 35% w/w to about 60% w/w; washing the raw cream with a washing liquid to provide a solution of the raw cream and the washing liquid; separating the washing liquid from the solution to provide washed cream with a reduced non-fat dry matter content; churning the washed cream to provide buttermilk having a content of phospholipids of at least 3% based on dry matter content, specifically at least 3.8%, more specifically at least 5.0%.

The present invention relates to a method for producing buttermilk, comprising the steps of: providing raw cream having a fat content in the range of about 35% w/w to about 60% w/w; washing the raw cream with a washing liquid to provide a solution of the raw cream and the washing liquid; separating the washing liquid from the solution to provide washed cream with a reduced non-fat dry matter content; churning the washed cream to provide buttermilk having a content of phospholipids of at least 3% based on dry matter content, specifically at least 3.8%, more specifically at least 5.0%.

The present invention relates to a method for producing buttermilk, comprising the steps of: providing raw cream having a fat content in the range of about 35% w/w to about 60% w/w; washing the raw cream with a washing liquid to provide a solution of the raw cream and the washing liquid; separating the washing liquid from the solution to provide washed cream with a reduced non-fat dry matter content; churning the washed cream to provide buttermilk having a content of phospholipids of at least 3% based on dry matter content, specifically at least 3.8%, more specifically at least 5.0%.

A butter with caramel is suggested, which is obtainable or obtained by: (a) separating whole milk into a skimmed milk fraction and a cream fraction by means of a separation step; (b) subjecting the cream fraction such obtained to a nanofiltration (NF) step and/or a reverse osmosis (RO) step, obtaining a NF/RO retentate and a NF/RO permeate; (c) subjecting the NF/RO retentate such obtained to a heat treatment step, in the process of which the sugar contained therein is caramelised at least in part; and (d) churning the caramelised NF/RO retentate such obtained in a manner known per se.

A butter with caramel is suggested, which is obtainable or obtained by: (a) separating whole milk into a skimmed milk fraction and a cream fraction by means of a separation step; (b) subjecting the cream fraction such obtained to a nanofiltration (NF) step and/or a reverse osmosis (RO) step, obtaining a NF/RO retentate and a NF/RO permeate; (c) subjecting the NF/RO retentate such obtained to a heat treatment step, in the process of which the sugar contained therein is caramelised at least in part; and (d) churning the caramelised NF/RO retentate such obtained in a manner known per se.

The invention relates to a method of modification of dry matter composition and/or dry matter content of milk, comprising the steps of: providing raw milk having a fat content in the range of about 3% w/w to about 60% w/w; modifying a dry matter composition and/or dry matter content of the raw milk to provide a modified raw milk having a fat content in the range of about 35% w/w to about 60% w/w based on the total weight of the modified raw milk, and a protein content of at most 3% (w/w) and/or carbohydrate content of at most 4% (w/w) based on a fat-free portion of the modified raw milk. The invention further relates to a method of production of butter, wherein the milk with the modified dry matter composition and/or dry matter content is churned to provide butter.

The invention relates to a method of modification of dry matter composition and/or dry matter content of milk, comprising the steps of: providing raw milk having a fat content in the range of about 3% w/w to about 60% w/w; modifying a dry matter composition and/or dry matter content of the raw milk to provide a modified raw milk having a fat content in the range of about 35% w/w to about 60% w/w based on the total weight of the modified raw milk, and a protein content of at most 3% (w/w) and/or carbohydrate content of at most 4% (w/w) based on a fat-free portion of the modified raw milk. The invention further relates to a method of production of butter, wherein the milk with the modified dry matter composition and/or dry matter content is churned to provide butter.