Fuente: WIPO "milk" 232,916. Milk Oil Corporation, (Assignees of North, C. E.). April 23, 1924, [Convention date]. Butter substitutes.-Fat or a mixture of milk fat or oil and other fat such as beef fat or tallow is melted, brought to the condition of a homogeneous oil having a fat concentration of 60 per cent or more and emulsified by the addition of skim milk powder and small quantities of water or by adding milk or the fluid formed by mixing milk powder in water. The emulsion is cooled to 55‹ F. and pressed, stirred or rubbed to produce a butter like mass which is then worked, favoured or salted in the usual way.