Fuente: WIPO "milk" 242,363. White, A. E.,( Milk Oil Corporation). Aug. 12, 1924. Butter. - Butter is manufactured by mixing melted milk-oil at a temperature of 96‹ F. or over with an emulsifying agent consisting of milk or some milk derived substance, until the fat globules are approximately the same size as in natural milk or cream and then cooling to a temperature at which the fat globules have a tendency to stick together, the emulsion being then pressed or squeezed with a spoon, paddle or roller to cause the separation of the butter. As specific examples (i) 6 parts of milk oil at about 140‹ F. are mixed with one part. of dry skim milk powder and one part of water added; the mixture is stirred and cooled to 60‹ F. and then squeezed, or rolled or pressed to separate the butter which is then worked in the usual way : (ii) 60 parts of milk oil and 40 parts of fluid milk, skim milk or reassembled milk, are mixed at 140‹ F. and passed through a mechanical emulsifying machine; the resulting paste is stirred, cooled to 60‹ F., and squeezed or rubbed as before : (iii) the same mixture is gradually cooled and stirred instead of being passed through the emulsifying machine, until it emulsifies; it is then cooled to 60‹ F. and rubbed as above. Specification 199,636 is referred to.