Fuente: WIPO "dairy products" This is a process for preparing a butter-like spread which comprises blending a cream separated from cows milk with edible triglycerides of non-dairy origin, preferably of vegetable origin such as soyabean oil, and then churning the blend to form a butter-like spread which is separated from the resulting aqueous phase, the proportion of cream and triglycerides in the blend being such that the triglycerides of non-dairy origin represent at least 35% by weight of the total fat content of the spread. The triglycerides of non-dairy origin can be a blend of a vegetable oil and a hard stock obtained by partial hydrogenation or fractionation of edible triglycerides of non-dairy origin.