Abstract: Dairy products with reduced electrolytes, such as milk products with reduced electrolytes, are provided that contain potassium at less than 70 mg/100 g. Production involves subjecting a starting milk composition to ultrafiltration (UF) to provide a UF retentate and a UF permeate. The UF permeate, containing a high monovalent ion, multivalent ion and lactose content, is pH-adjusted to at least about 7.0. The pH-adjusted UF permeate is subjected to nanofiltration (NF) to provide a NF retentate with a reduced monovalent ion content. One or more NF cycles may be performed. The UF retentate and the NF retentate are combined to provide a dairy product with a reduced monovalent ion content that contains a substantial portion of solids, lactose, and divalent and multivalent ions from the starting milk product.

Abstract: The present invention includes a soft butter composition wherein the fat components are derived from cream. The soft butter has a unique fat crystal matrix and is more spreadable due to the altered crystal structure and melting points. The soft butter also equilibrates to room temperature faster than traditional churned butter. The soft butter is made using a process that includes separating the fat and serum components of cream, removing the crystal memory from the fat fraction and recombining fat and aqueous fractions in a process that employs a stepwise cooling and shearing process and filled into tubs of different geometry.

Abstract: The present invention includes a soft butter composition wherein the fat components are derived from cream. The soft butter has a unique fat crystal matrix and is more spreadable due to the altered crystal structure and melting points. The soft butter also equilibrates to room temperature faster than traditional churned butter. The soft butter is made using a process that includes separating the fat and serum components of cream, removing the crystal memory from the fat fraction and recombining fat and aqueous fractions in a process that employs a stepwise cooling and shearing process and filled into tubs of different geometry.

Abstract: Described food compositions including a topping composition, as well as packaged food products containing a topping composition and a food product. Preferred topping compositions have reduced freezing points and are fluid at freezing and sub-freezing temperatures.