Fuente: WIPO "milk" Consists in separating the cream from the skim milk washing the cream freezing the washed cream melting the frozen cream and separating out the water from the resulting mixture water being added to the melted mixture and then separated from the oil the added water being preferably of a tempera ture above the melting point of the fat freezing the cream from the milk to such an extent that the water or milk serum is separated from the fat constituents by crystallization and the emulsion thereby broken melting the frozen cream and separating the water from the segregated fat removing from the cream the milk solids not fat freezing the same to such an extent that the water or milk serum is separated from the fat by crystallization and the emulsion broken concentrating the fat to a degree which permits its separation in a pure form when melted and passing the mixture through a centrifuge to separate the water from the fat. Other features are included [. No drawings 5 claims ].