Fuente: WIPO "milk" 247,660. White, A. E., (Milk Oil Corporation). Nov. 30, 1923. Butter.-Milk or cream is washed repeatedly and the fat separated from the liquid by passing through a cream separator. The water is then evaporated from the washed cream under conditions of temperature that cause the particles of fat or oil to run together. Evaporation under reduced air pressure in a water bath at a temperature of 130‹ fulfils these conditions. Any curds resulting from the presence of small quantities of casein in the washed cream may be removed by filtering the oil through cotton or flannel.