Fuente: WIPO "milk" Includes the process of making butter from pure concentrated milk oil which consists in emulsifying the oil to form a cream of such a high fat concentration that the fat particles are in very close approximation cooling this cream to a temperature at which the fat has a tendency to agglomerate and then pressing or squeezing the same until such fat particles are brought into practically complete agglomeration and butter formed also the process which consists in forming with such oil solids such as dried milk solids not fat and water an emulsified paste of such high fat concentration that the fat particles are in very close approximation cooling the paste to the temperature at which such globules have a tendency to agglomerate or stick together and then pressing or squeezing the same to effect such agglomeration and the discharge of the excess buttermilk. Comprises further the process of making butter from milk oil without churning which consists in making with suclr oil at a temperature above the - melting point of fat an emulsified paste of high fat concentration and preferably having a fat percentage from 50 to 80 per cent cooling such paste to 65 F or lower and while at such tempera ture bringing the fat particles into actual contact by the application thereto of pressure until their practically complete agglomeration is effected the process which consists in forming an emulsion of such oil and fluid milk at a temperature above the melting point of the fat and having a fat concentration above 50 per cent stirring the emulsion to preserve. It in homogeneous condition cOoling it to a temperature vat which the fat has a tendency to agglomerate and effecting such agglomeration by - pressure and the process which consists in emulsifying milk fat or oil and milk fluid at a temperature above the melting point of the fat to produce a reconstructed cream or milk oil emulsion having a high fat concentration cooling the emulsion to a temperature at which the fat has a tendency to agglomerate and then pressing or squeezing the same to effect such agglomeration and the discharge of the excess buttermilk. Other features are comprised [. No drawing s 9 claims ].