Fuente: WIPO "milk" A milk product containing over 65 per cent of butter fat in the dispersed phase is produced with a larger proportion of milk solids other than fat than is normally contained in such product. The product may be obtained by adding milk solids other than fat in the form of evaporated or condensed milk or milk powder to the milk or cream from which the product of high fat content is produced by centrifuging, or by first obtaining from the milk or cream a product with the desired fat content, heating it to above 100 DEG F. to make it more fluid and then incorporating the milk solids other than fat therein. The product may be diluted with a liquid such as water to give stable products resembling milk or cream, or such as whipping cream, ice-cream, cream cheese, &c. In a further form, the milk solids other than fat may be added in the liquid used to dilute the cream of high fat content.ALSO:A milk product containing over 65 per cent of butter fat in the dispersed phase and which is to be diluted with a liquid such as water to give products resembling milk or cream or such as whipping cream, ice-cream, cream cheese, &c., is produced with a larger proportion of milk solids other than fat than is normally contained in such a product. The product may be obtained by adding milk solids other than fat in the form of evaporated or condensed milk or milk powder to the milk or cream from which the product is produced by centrifuging, or by first obtaining from the milk or cream a product with the desired fat content, heating it to above 100 DEG F. to make it more fluid, and then incorporating the milk solids other than fat therein. In a further form, the milk solids may be added in the liquid used to dilute the product of high fat content.