The present invention relates generally to a lipid component that comprises a subset of milk lipids and that can confer on a composition an attribute conferred by a mammal-produced milk or milk fat. The present invention further provides methods for producing such lipid component. The present invention further relates to compositions that comprise such lipid component, and methods for producing the same.

Disclosed herein are methods of making and using, as well as products obtained by, continuous high pressure based Ultra Shear Technology (UST). These products are homogenous and stable blends of plant and animal proteins. These methods allow for the formulation and manufacture of stable liquid food products without the use of synthetic additives. The plant/animal protein blends are useful in formulating novel protein liquid foods with varied consumer applications.

The present invention pertains to a method of producing high fat milk fat globule concentrates by microfiltration, to the concentrates obtained by the method, to a process of producing butter-like milk fat products and to the obtained butter-like milk fat products.

A salted spreadable food cream consists from 3%-60% by weight of a lipid component (A) including or consisting of a solid fat; (B) 5%-50% by weight of a dehydrated, dried, and/or freeze-dried flavor component; (C) 5%-70% by weight of a filler consisting of milk or its derivatives; (D) 0.2%-3% by weight of an emulsifier; and (E) 0%-5% by weight of a supporting ingredient, has salt between 1 g/100 g and 2.5 g/100 g, a viscosity between 11,000 cP and 65,000 cP, a fineness between 10 pm and 100 pm, and a water activity value lower than 0.5. A method for the preparation of the salted spreadable food cream includes providing the ingredients (A) to (D) and optionally (E), and refining the ingredients (A)-(D) and optionally (E) at a predetermined working temperature for a predetermined working time.