Butter spreads include at least butter, canola oil, palm oil, cream, and buttermilk powder. The spreads are squeezable from a package and maintain their consistency over repeated package handling and repeated cycling between refrigeration and ambient temperatures.

The present invention concerns the use of a composition containing a hydroxypropyl phosphate crosslinked starch and a white dextrin for producing fresh milk products with a reduced fat content, characterised in that: —the hydroxypropyl phosphate crosslinked starch has a degree of substitution of between 0.09 and 0.2, preferably between 0.09 and 0.14, and more preferably between 0.10 and 0.11, and —the white dextrin has ∘a DE of less than 5, preferably less than 3, more preferably less than 2, ∘a viscosity at 40% dry matter of between 3600 and 6000 mPa.Math.s, and ∘a solubles content of less than 30%.

The present invention concerns the use of a composition containing a hydroxypropyl phosphate crosslinked starch and a white dextrin for producing fresh milk products with a reduced fat content, characterised in that: —the hydroxypropyl phosphate crosslinked starch has a degree of substitution of between 0.09 and 0.2, preferably between 0.09 and 0.14, and more preferably between 0.10 and 0.11, and —the white dextrin has ∘a DE of less than 5, preferably less than 3, more preferably less than 2, ∘a viscosity at 40% dry matter of between 3600 and 6000 mPa.Math.s, and ∘a solubles content of less than 30%.

A flavour composition comprising a compound according to the formula (I) edible salts thereof, wherein R.sub.1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, R.sub.1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid, and m is 0 or 1. ##STR00001##

A flavour composition comprising a compound according to the formula (I) edible salts thereof, wherein R.sub.1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, R.sub.1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid, and m is 0 or 1. ##STR00001##

Butter spreads include at least butter, canola oil, palm oil, cream, and buttermilk powder. The spreads are squeezable from a package and maintain their consistency over repeated package handling and repeated cycling between refrigeration and ambient temperatures.

A method of and apparatus (18) are described for assessing fat in whey in the making of a dairy product in accordance with a dairy product recipe. The method comprises the steps of: a. using one or more optical sensors (61, 62, 63, 64) to sense at least one stream (22, 24, 27, 29) of whey separated from curd in dairy product making apparatus (18) and generate one or more signals indicative of the degree of occlusion of the stream (22, 24, 27, 29) of whey; b. converting or processing one or more said signals as a measure of the specific mass of fat lost from curd in a dairy product making plant (18) in the stream of whey; c. assessing whether the value of specific mass of fat lost obtained in Step b lies within or outside a predetermined fat loss range; and d. if the said value of specific mass of fat lost is outside the predetermined range, adjusting the recipe so that the value of specific mass of fat lost lies within the predetermined range.

A method of and apparatus (18) are described for assessing fat in whey in the making of a dairy product in accordance with a dairy product recipe. The method comprises the steps of: a. using one or more optical sensors (61, 62, 63, 64) to sense at least one stream (22, 24, 27, 29) of whey separated from curd in dairy product making apparatus (18) and generate one or more signals indicative of the degree of occlusion of the stream (22, 24, 27, 29) of whey; b. converting or processing one or more said signals as a measure of the specific mass of fat lost from curd in a dairy product making plant (18) in the stream of whey; c. assessing whether the value of specific mass of fat lost obtained in Step b lies within or outside a predetermined fat loss range; and d. if the said value of specific mass of fat lost is outside the predetermined range, adjusting the recipe so that the value of specific mass of fat lost lies within the predetermined range.

A flavour composition comprising a compound according to the formula (I) edible salts thereof, wherein R.sub.1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, R.sub.1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid, and m is 0 or 1.

##STR00001##

A flavour composition comprising a compound according to the formula (I) edible salts thereof, wherein R.sub.1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, R.sub.1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid, and m is 0 or 1.

##STR00001##