Fuente: WIPO "dairy products" An edible fat is homogeneously mixed (at 8) with a premix (prepared in vessel 1) comprising casein and/or a casein derivative, an aqueous carrier (e.g. water, butter or skimmilk) and an amount of salts (e.g. phosphate and/or citrate salts) sufficient to fully peptise the casein and/or casein derivative. The premix is agitated and heated (in vessel 1) to at least 8OoC. The fat and premix mixture is cooled (cooler 9) to a temperature below 5oC to freeze the mixture and to crystallise the fat within the mixture. The product formed from vegetable oil or butter fat maybe further processed by being rewarmed to about 20oC to allow the fat to disperse in the mixture (at 15) and stored at 5oC (at 16). The product formed from whole dairy or reconstituted butter may require further stabilisation of the added casein molecules e.g. further amounts of a peptising agent are added (at 11) and the mixture heated to at least 80oC (at 12) before following path 17 to be packaged (at 13) and chilled to -4oC to recrystallise the fats (at 14) and then steps 15 and 16...