Fuente: WIPO "milk" A cold spreadable product includes a milk fat component consisting essentially of a stearine fraction obtained at approximately 29.5.degree. C. and an olein fraction obtained at approximately 12.5.degree. C. The product is produced by fractionating anhydrous milk fat to obtain the two fractions, then recombining only the two fractions of interest excluding the other milk fat fractions produced in the fractionating process.