Fuente: WIPO "milk" 206,840. Milk Oil Corporation, (Assignees of North, C. E.). Nov. 7, 1922, [Convention date]. Void [Published under Sect. 91 of the Act]. Butter.-Milk fat, devoid of taste or odour, is obtained by separating cream from the whole milk, preferably by a centrifugal separator, and passing the cream with a volume of water about equal to that of the separated skim milk twice through a similar separator; the washed cream is whipped into a frothy mass and then mixed with about four volumes of warm water and agitated until the fat is melted; the oil and water are next passed through a whey separator, the resulting oil being treated in an oil separator or dehydrator to produce a dry oil.