Abstract: A method for preparing a protein concentrate useful in the production of a low calorie margarine of water-in-oil type which comprises acidifying a raw material comprising skimmed milk, skim milk powder or a mixture thereof to a pH of 4-5 to precipitate protein therefrom, heating the acidified raw material in a first heating stage to a temperature of about 35.degree.-65.degree. C. and maintaining said temperature for a period of at least 15 minutes, then quickly raising the temperature of the acidified milk in a second heating stage to a temperature of about 60.degree.-95.degree. C. and immediately after reaching the intended temperature, concentrating the precipitated protein and cooling the resulting concentrate.

Abstract: A method for the manufacture of margarine of the water-in-oil type having a low calorie value and a high content of proteins by emulsifying a water phase containing 20-24% proteins into a fat phase composed of oil and/or fats, at a temperature of about 38.degree.-55.degree. C. to provide a water-in-oil emulsion, comprised of about 35-65% fat phase and 65-35% water phase in which water phase is produced from a raw material comprising skimmed milk, skim milk powder or a mixture thereof by acidifying the raw material to a pH of 4-5 to precipitate protein therefrom, heating the acidified raw material and any admixtures in a first heating stage to a temperature of about 35.degree.-65.degree. C. and maintaining said temperature for a period of at least 15 minutes, then quickly raising the temperature of the acidified milk raw material in a second heating stage to a temperature of about 60.degree.-95.degree. C.