Fuente: WIPO "dairy products" A method is provided for producing a butter-like composition which has a taste, texture and mouth feel similar to butter but which is spreadable at refrigeration temperatures. A feed of at least one liquid dairy product which is primarily an oil-in-water emulsion and has a fat content of at about 8 % is prepared. The feed is concentrated by removing water until a concentrate having at least about 40 % fat is obtained. The concentrate is homogenized and a phase reversal of the concentrate is caused, either prior to, during or after homogenization, so that the emulsion of the concentrate is converted from a primarly oil-in-water emulsion to a predominantly water-in-oil emulsion. The concentrate, thereby, forms a butter-like compositon, and the ratio of oil-in-water emulsion to water-in-oil emulsion in the composition is at least about 6:4, and preferably between 7:3 and 8:2.