Fuente: WIPO "dairy products" The color level in milkfat is reduced by heating milkfat to 200 degrees C. and 300 degrees C. for a period of less than tern minutes, preferably using an intimate thermal contact between the heater and the milkfat. The heater may in one embodiment have a heated inner core which may include a plurality of longitudinal or spiral or other grooves of channels on its outer surface to provide elongate flow paths for the milkfat.