Abstract: The production of whey products such as whey butter and whey cheese is effected by first concentrating raw whey to a total solids content of 40 to 80% by weight, thereafter adding non-heat sensitive raw materials and adjusting the pH thereof to a value of between 5.8 and 6.8. The concentrate is thereafter heated in order to precipitate the whey proteins therefrom and kept at a predetermined elevated temperature for a period of time in order to insure the quality of the product. Heat sensitive additives are thereafter added and finally the mixture is homogenized or comminuted by other means. The product is cooled and thereafter stored until a suitable consistency is obtained.

Abstract: The production of whey products such as whey butter and whey cheese is effected by first concentrating raw whey to a total solids content of 40 to 80% by weight, thereafter adding non-heat sensitive raw materials and adjusting the pH thereof to value of between 5.8 and 6.4. The concentrate is thereafter heated in order to precipitate the whey proteins therefrom and kept at a predetermined elevated temperature for a period of time in order to insure the quality of the product. Heat sensitive additives are thereafter added and finally the concentrate is homogenized or comminuted by other means. The concentrate is cooled to a temperature below thirty degrees and thereafter stored until a suitable consistency is obtained.

Abstract: Low-calorie products of the mayonnaise and dressing type are described which products consist of treated sour buttermilk, egg yolk, vegetable oil, acetic acid or vinegar, water, sugar, salt and other spices such as mustard and pepper, a conventional thickeners such as alginic acid and its salts and its 1.2-propylene glycol ester, carboxymethyl cellulose, starch and chemically modified starch, powdered fruit seeds; the fat content of the products being lower than 30%, preferably between 8% and 12%. Also described is a method of producing the low-calorie mayonnaise and dressing type products from treated sour buttermilk. The sour buttermilk is treated by exposure to temperatures and pressures sufficient to remove undesirable aromatic components therefrom.