Abstract: A cheese-like spread is prepared by homogenizing a mixture of a cheese composition and an emulsion inversion of a dairy product.

Abstract: A squeezable butter-like composition is prepared by homogenizing a mixture of a water-in-oil emulsion and an oil-in-water emulsion of liquid dairy products where the ratio of the emulsions is 6:4 to 8.5:1.

Abstract: A butter-like composition is produced which has a taste, texture and mouth feel which at least approximates that of butter and comprising a concentrated mixture of (a) at least one water-in-oil emulsion of a liquid dairy product, (b) at least one oil-in-water emulsion of a liquid dairy product, and (c) at least one water-in-oil emulsion of a vegetable fat. The ratio of (a) to (b) is at least about 6:4 but less than 9:1, the ratio of (a) and (b) to (c) is at least 1:3, and the total fat content of the composition is at least about 30%.

Abstract: There is provided a method of carbonating a liquid dairy product ot which another liquid food ingredient is added in admixture by heating the mixture to between 160.degree. F. and 200.degree. F. for 5 seconds to 30 minutes, to form a buffer of the indigenous ash of the liquid dairy product, cooling and carbonating the mixture to at least 1.5 volumes of carbon dioxide.

Abstract: There is provided a method of carbonating a liquid dairy product to a high level of carbonization, while not destabilizing the liquid dairy product. A liquid dairy product is heated to a temperature of at least 160.degree. F. for a time not in excess of 30 minutes, whereby the indigenous dairy protein and ash therein are at least partially denatured. The denatured liquid dairy product is then cooled to a temperature of less than about 50.degree. F. The cooled liquid dairy product is subjected to pressurized carbon dioxide at sufficient pressures and for a sufficient time such that the taste and mouth feel of the carbonated dairy product is no longer that of the uncarbonated dairy product. The carbonation is carried out until there are at least 1.5 volumes of carbon dioxide dissolved in the dairy product. The product is then packaged in closed containers capable of substantially retaining the said degree of carbonation.

Abstract: A method is provided for producing a butter-like composition which has a taste, texture and mouth feel similar to butter but which is speadable at refrigeration temperatures. A feed of at least one liquid dairy product which is primarily and 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 primarily oil-in-water emulsion to a predominantly water-in-oil emulsion. The concentrate, thereby, forms a butter-like composition, 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.