Fuente: WIPO "dairy products" In preparing butter fat from butter, the butter is melted to a liquid condition at a temperature not greater than 120 DEG F., aqueous and curded portions are removed in one or a number of separators, the separated butter fat is pasteurized at 150 DEG -200 DEG F., residual water is removed, e.g. in a vacuum dehydrator, and the butter fat is then immediately cooled. Further aqueous and curded portions may be removed between the pasteurisation and the removal of the residual water. To effect the melting of the butter, blocks may be fed down a shoot on to a rotating steam heated disc. The product is employed for adding to skim milk powder in the reconstitution of whole milk. The removal of the aqueous and curd portions before pasteurization avoids cooked flavour in a reconstituted milk made with the butter fat.