Method and process line for producing anhydrous milk fat from cream or for producing milk fat and / or butter oil with 95-99.6% fat content from cream

Abstract

The disclosure provides methods and process lines for producing anhydrous milk fat from cream. The methods generally include: phase inversion of cream concentrated to have a fat content of from about 65% to about 75% at a temperature of from about 40 °C to about 55 °C in a homogenizer at a pressure of from about 81 bar to about 120 bar for at least two or more cycles; oil concentration after phase inversion; and vacuum treatment to generate anhydrous milk fat. The process lines generally include: a plate heat exchanger for heating cream; a cream concentrator connected to the plate heat exchanger for preheating the cream; a cooler for cooling the heavy cream to a temperature of about 40 °C to about 55 °C; a homogenizer configured to operate at a pressure of from about 81 bar to about 120 bar directly connected to the cooler as well as having a loop allowing product of exiting the homogenizer to transfer back to the homogenizer allowing for several cycles of homogenization; an oil concentrator connected to the homogenizer for receiving the homogenized cooled concentrated cream; a heater connected downstream of the oil concentrator; a vacuum treatment apparatus connected to the heater; and a cooler connected to the vacuum treatment apparatus configured to receive the anhydrous milk fat after vacuum treatment.

Description

APPARATUS AND METHOD FOR ANHYDROUS MIUK FAT PRODUCTION CROSS-REFERENCE TO REEATED APPLICATIONS

[0001] This application claims priority to U.S. Provisional Application 63 / 696,482 (filed on September 19, 2024) which is incorporated by reference in its entirety.FIELD OF THE INVENTION

[0002] This disclosure relates to an improved apparatus and method for anhydrous milk fat production.BACKGROUND OF THE INVENTION

[0003] Anhydrous milk fat (AMF) is made from pasteurized cream or butter by removing nearly all moisture and nonfat solids. The final product typically contains a minimum of 99.8% milk fat and a maximum water content of 0.1%, and has a concentrated, full-bodied butter flavor and a melting point of 30-34 °C. AMF is lactose-free and has an extended shelf life. It is used as an ingredient in many foods and beverages, including recombined dairy products, ice cream, confectionery, processed cheese, shortbread, praline filling, and chocolate.

[0004] The current process for generating AMF from cream involves heating cream, concentrating the cream, and phase inversion by means of a homogenizer. However, the current process is energy intensive.

[0005] What is needed is an improved process and apparatus (process line) for anhydrous milk production.SUMMARY OF THE INVENTION

[0006] One embodiment of the disclosure is a method of producing anhydrous milk fat from cream including: (a) phase inversion of cream concentrated to have a fat content of from about 65% to about 75% at a temperature of from about 40 °C to about 55 °C in a homogenizer at a pressure of from about 81 bar to about 120 bar for at least two or more cycles; (b) oil concentration after phase inversion; and (c) vacuum treatment to generate anhydrous milk fat.

[0007] In certain embodiments, the method includes phase inversion at a temperature of from about 40 °C to about 55 °C. In other embodiments, the oil concentration is at a temperature from about 51°C to about 58 °C.

[0008] In further embodiments, the oil concentration includes centrifugal concentration.4897-3490-4141.1 1

[0009] In alternate embodiments, the method further includes heating before vacuum treatment. In further embodiments, the method further includes isolation of heavy phase after oil concentration in step (b). In additional embodiments, the method further includes cooling the anhydrous milk fat after step (c).

[0010] In certain embodiments, the method includes the steps of concentrating cream to have a fat content of 65%-75% at a temperature of from about 40 °C to about 55 °C. In some embodiments this may be achieved by: heating cream in a heat exchanger; concentrating the heated cream to a fat content from about 65% to about 75%; and cooling the concentrated heated cream to a temperature of from about 40 °C to about 55 °C immediately prior to phase inversion, z.e., with no intervening method steps between the cooling and phase inversion. In certain embodiments, the method includes cooling the concentrated heated cream to a temperature of from about 40 °C to about 50 °C immediately prior to phase inversion, z.e., with no intervening method steps between the cooling and phase inversion.

[0011] In alternate embodiments, the method includes heating cream in a heat exchanger to a temperature of from about 51 °C to about 58 °C. In some embodiments, the concentrating includes centrifugal concentration.

[0012] In other embodiments, the method includes isolating heavy phase from the concentrated heated cream. In certain embodiments, the method also includes the following after step (c) and before step (d): heating after oil concentration; oil polishing; and isolation of heavy phase after polishing.

[0013] Another embodiment of the disclosure is a process line for producing anhydrous milk fat from cream including: a plate heat exchanger for heating cream; a cream concentrator connected to the plate heat exchanger for preheating the cream; a cooler for cooling the heavy cream to a temperature of about 40 °C to about 55 °C, alternatively 40 °C to 50 °C; a homogenizer configured to operate at a pressure of from about 81 bar to about 120 bar directly connected to the cooler, wherein the homogenizer has a loop allowing product of exiting the homogenizer to transfer back to the homogenizer allowing for several cycles of homogenization; an oil concentrator connected to the homogenizer for receiving the homogenized cooled concentrated cream; a heater connected downstream of the oil concentrator; a vacuum treatment apparatus connected to the heater; and a cooler connected to the vacuum treatment apparatus configured to receive the anhydrous milk fat after vacuum treatment.

[0014] The loop allows an amount of phase inverted cream to go back through the homogenizer.4897-3490-4141.1 2

[0015] The process line can also include one or more of: a cream tank for holding the cream prior to heating the plate heat exchanger upstream of the heat exchanger; a heater between the homogenizer and the oil concentrator for receiving homogenized cooled concentrated cream from the homogenizer; and a high fat holding tank between the cream concentrator and cooler, wherein the high fat holding tank receives concentrated cream from the cream concentrator and wherein the loop includes the high fat holding tank, the cooler, and the homogenizer.

[0016] When the process line is so configured, it includes a means of isolating the heavy phase connected to the oil concentrator. The process line can also include a skimmer connected to the first oil concentrator. The skimmer circulation of fat back to the fat holding tank. In addition, the process line can include a holding tank connected to an oil polisher placed upstream of the heater.

[0017] In certain embodiments, the plate heat exchanger heats cream to a temperature of from about 51°C to about 58 °C. In other embodiments, the cooler cools the heavy cream to a temperature of about 40 °C to about 50 °C, alternatively from about 40 °C to about 55 °C.

[0018] Other features and advantages of the invention will be apparent from the detailed description and examples that follow.BRIEF DESCRIPTION OF THE DRAWINGS

[0019] The foregoing summary, as well as the following detailed description of the invention, will be better understood when read in conjunction with the appended figures. For the purpose of illustrating the invention, the figures demonstrate embodiments of the present invention. It should be understood, however, that the invention is not limited to the precise arrangements, examples, and instrumentalities shown.

[0020] FIG. 1A shows a flow chart of an embodiment of a method of anhydrous milk fat production.

[0021] FIG. IB shows a flow chart of another embodiment of a method of anhydrous milk fat production.

[0022] FIG. 1C shows a flow chart of an alternate embodiment of a method of anhydrous milk fat production.

[0023] FIG. ID shows a flow chart of yet another alternate embodiment of a method of anhydrous milk fat production.

[0024] FIG. IE shows a flow chart of yet another alternate embodiment of a method of anhydrous milk fat production.4897-3490-4141.1 3

[0025] FIG. 2A shows a schematic of an embodiment of a process line for producing anhydrous milk fat.

[0026] FIG. 2B shows a schematic of another embodiment of a process line for producing anhydrous milk fat.

[0027] FIG. 3A shows a schematic of an embodiment of a process line for producing anhydrous milk fat.

[0028] FIG. 3B shows a schematic of another embodiment of a process line for producing anhydrous milk fat.

[0029] FIG. 3C shows a schematic of yet another embodiment of a process line for producing anhydrous milk fat.

[0030] FIG. 3D shows a schematic of an alternate embodiment of a process line for producing anhydrous milk fat.DETAILED DESCRIPTION

[0031] This disclosure is based on the discovery that reducing the temperature of concentrated cream entering a homogenizer that is part of a process to generate anhydrous milk fat (AMF) is possible to lower the homogenization pressure. Without being bound by theory lowering the of the homogenization pressure provides a variety of different benefit including reduced energy consumption and environment impact as well as longer service intervals.

[0032] The general description and the following detailed description are exemplary and explanatory only and are not restrictive of the invention, as defined in the appended claims. Other aspects of the present invention will be apparent to those skilled in the art in view of the detailed description of the invention as provided herein.

[0033] For clarity of disclosure, and not by way of limitation, the detailed description of the invention is divided into subsections that describe or illustrate certain features, embodiments, or applications of the present invention.Definitions

[0034] Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Although any methods and materials similar or equivalent to those4897-3490-4141.1 4described herein can also be used in the practice or testing of the present invention, representative illustrative methods, and materials are now described.

[0035] All publications and patents cited in this specification are herein incorporated by reference as if each individual publication or patent were specifically and individually indicated to be incorporated by reference and are incorporated herein by reference to disclose and describe the methods and / or materials in connection with which the publications are cited. The citation of any publication is for its disclosure prior to the filing date and should not be construed as an admission that the present invention is not entitled to antedate such publication by virtue of prior invention. Further, the dates of publication provided may be different from the actual publication dates, which may need to be independently confirmed.

[0036] It is noted that, as used herein and in the appended claims, the singular forms “a,” “an,” and “the” include plural referents unless the context clearly dictates otherwise. It is further noted that the claims may be drafted to exclude any optional element. As such, this statement is intended to serve as antecedent basis for use of such exclusive terminology as “solely,” “only” and the like in connection with the recitation of claim elements, or use of a “negative” limitation.

[0037] Each of the individual embodiments described and illustrated herein has discrete components and features which may be readily separated from or combined with the features of any of the other several embodiments without departing from the scope or spirit of the present invention. Any recited method can be carried out in the order of events recited or in any other order which is logically possible.

[0038] As used herein, the term “about” when referring to a measurable value such as an amount, a temporal duration, and the like, is meant to encompass variations of ± 20% or ± 10%, more preferably ± 5%, even more preferably ± 1%, and still more preferably ± 0.1% from the specified value, as such variations are appropriate to perform the disclosed methods.

[0039] It is also to be understood that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting.

[0040] Throughout this specification, unless the context requires otherwise, the word “comprise” or variations such as “comprises” or “comprising,” will be understood to imply the inclusion of a stated integer or group of integers but not the exclusion of any other integer or group of integers.

[0041] As used herein, the term “consisting of’ excludes any element, step, or ingredient not specified in the claim element.4897-3490-4141.1 5

[0042] Before certain embodiments are described in greater detail, it is to be understood that this invention is not limited to certain embodiments described, as such may, of course, vary. It is also to be understood that the terminology used herein is for the purpose of describing certain embodiments only, and is not intended to be limiting, since the scope of the present invention will be limited only by the appended claims.

[0043] Where a range of values is provided, it is understood that each intervening value, to the tenth of the unit of the lower limit unless the context clearly dictates otherwise, between the upper and lower limit of that range and any other stated or intervening value in that stated range, is encompassed within the invention. The upper and lower limits of these smaller ranges may independently be included in the smaller ranges and are also encompassed within the invention, subject to any specifically excluded limit in the stated range. Where the stated range includes one or both of the limits, ranges excluding either or both of those included limits are also included in the invention.

[0044] It is also to be understood that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting.

[0045] Ranges: throughout this disclosure, various aspects of the invention can be presented in a range format. It should be understood that the description in range format is merely for convenience and brevity and should not be construed as an inflexible limitation on the scope of the invention. Accordingly, the description of a range should be considered to have specifically disclosed all the possible subranges as well as individual numerical values within that range. For example, description of a range such as from 1 to 6 should be considered to have specifically disclosed subranges such as from 1 to 3, from 1 to 4, from 1 to 5, from 2 to 4, from 2 to 6, from 3 to 6 etc., as well as individual numbers within that range, for example, 1, 2, 2.7, 3, 4, 5, 5.3, and 6. This applies regardless of the breadth of the range.

[0046] As used herein, “anhydrous milk fat” or “AMF” contains at least 99.8% milk fat.Methods of Producing Anhydrous Milk Fat, Milk Fat, and / or Butter Oil

[0047] One aspect of the disclosure is directed to methods of producing anhydrous milk fat (AMF). As noted above, the methods are based on the discovery that reducing the temperature of concentrated cream it is possible to lower the homogenization pressure during AMF production of anhydrous milk fat.

[0048] Specifically, the method of the disclosure rely on phase inversion of cream concentrated to have a fat content of from about 65% to about 75% at a temperature of from4897-3490-4141.1 6about 40 °C to about 55 °C, alternatively from about 40 °C to about 50 °C in a homogenizer at a pressure of from about 81 bar to about 120 bar for at least two or more cycles, with each step of phase inversion being a cycle. In certain embodiments, a cavitator is used in place of a homogenizer.

[0049] One embodiment of the disclosure is directed to a method of producing anhydrous milk fat from cream comprising: (a) phase inversion of cream concentrated to have a fat content of from about 65% to about 75% at a temperature of from about 40 °C to about 55 °C, alternatively from about 40 °C to about 55 °C, in a homogenizer at a pressure of from about 81 bar to about 120 bar for at least two or more cycles; (b) oil concentration after phase inversion; and (c) vacuum treatment to generate anhydrous milk fat.

[0050] Other aspects of the disclosure are related to methods of producing milk fat and / or butter oil. In these aspects, the methods include a up concentration of the cream to 65%-75% at temperature of 40 °C to about 55 °C, alternatively from about 40 °C to about 50 °C. Afterwards a phase inversion with a homogenizer or cavitator. The phase inversion happens with temperature from 40 °C to about 55 °C, alternatively from about 40 °C to about 55 °C, and 2-4 times through the homogenizer. An oil concentrator brings the oil up in concentration to 95%-99.6%. Optionally an oil polisher can be used, and a vacuum treatment can be done after the up concentration in the oil concentrator. The milk fat / butter oil have a fat% of 99.6% after the process.

[0051] The method also includes in certain embodiments the additional steps of concentrating cream to have a fat content of 65%-75% at a temperature of from about 40 °C to about 55 °C, alternatively from about 40 °C to about 50 °C. This may be achieved by a variety of steps. In certain embodiments, the concentrated cream is obtained by heating cream in a heat exchanger; concentrating the heated cream to a fat content from about 65% to about 75%; and cooling the concentrated heated cream to a temperature of from about 40 °C to about 55 °C immediately prior to phase inversion, i.e., with no intervening process steps between cooling and phase inversion. In other embodiments, the concentrated cream is obtained by heating cream in a heat exchanger to the desired temperature and then concentrating the heated cream to a fat content from about 65% to about 75%.

[0052] In certain embodiments of the method, the phase inversion at a temperature of from about 40 °C to about 55 °C, alternatively from about 40 °C to about 50 °C. In other embodiments, the oil concentration is at a temperature from about 51 °C to about 58 °C.

[0053] In further embodiments, methods include cooling the concentrated heated cream to a temperature of from about 40 °C to about 55 °C (alternatively from about 40 °C to about4897-3490-4141.1 750 °C) immediately prior to phase inversion, i.e., with no intervening method steps between the cooling and phase inversion. In other embodiments, the method includes heating cream in a heat exchanger to a temperature of from about 51 °C to about 58 °C.

[0054] Oil concentration can be achieved by a variety of different ways. In some embodiments, the oil concentration includes centrifugal concentration. The method can also include heating before vacuum treatment. Additionally, the method can include isolation of heavy phase after oil concentration. The method can also include cooling the anhydrous milk fat after step (c).

[0055] In certain embodiments, the concentrating is achieved by centrifugal concentration. In other embodiments, the method also includes isolating heavy phase from the concentrated heated cream.

[0056] In further embodiments, the method can include the following before vacuum treatment: heating after oil concentration; oil polishing; and isolation of heavy phase after polishing.

[0057] In one embodiment, the method of the disclosure includes pre-heating (heating) cream to a temperature of about 51-58 °C before cream concentration. In a cream concentrator, the cream is concentrated to higher fat%, and then the cream enters the high fat tank. Before the phase inversion, the concentrated high fat cream is cooled (using a specially placed cooler) to a temperature of about 40-55 °C, alternatively a temperature of about 40- 50 °C. The phase inversion is carried out at about 80-120 bar with 2-4 cycles around the homogenizer. A small portion of the phase inverted cream then goes directly back to the high fat tank. The inverted cream is then further concentrated in the oil concentrator, optionally the product is heated to a temperature of about 51 -58 °C prior to oil concentration.

[0058] After oil concentration, the AMF can be produced by heating the oil to a temperature of about to 98°C and subsequent vacuum treatment to make final AMF. AMF can also be produced by heating the oil to a temperature of about 98°C, adding wash water (at 98°C) to the oil, and then blending the water and oil. In certain embodiment, a static mixer is used. In these embodiments, the wash water is added to the static mixer, which is used to blend the water and oil. A holding time is applied to the product before oil polishing (in e.g., an oil polisher). After oil polishing, the polished oil enters vacuum treatment to make final AMF. In certain embodiments, the method includes recirculating fat in the serum phase. In one embodiment, the method includes recirculating fat in the serum phase via use of a serum skimmer on the serum outlet of the oil concentrator.4897-3490-4141.1 8

[0059] FIG. 1A-1C are flow charts showing different embodiments of the methods of producing anhydrous milk fat from cream. The methods begin with preheating cream in step 100. Unless otherwise specified the methods of producing anhydrous milk fat from cream may include further steps.

[0060] In step 100, the cream is pre-heated to a temperature of from about 51 °C to about 65 °C, alternatively, from about 51 °C to about 60 °C, alternatively, from about 55 °C to about 60 °C, alternatively, about 55 °C, alternatively from about 51 °C to about 58 °C. A variety of different types of creams may be used in the process. For example, the cream may have a milk fat content from about 36% to about 43% and be at a temperature of from about 5 °C to about 8 °C prior to pre-heating. The preheating can be carried out in a variety of different machines. In certain embodiments, the preheating is carried out in a plate heat exchanger.

[0061] The next step after preheating of the cream is concentrating cream in step 110. Step 110 of concentrating the cream results in cream having a milk fat content of from about 60% to about 75%, alternatively from about 65% to about 70%, alternatively from about 60% to about 70%, alternatively from about 65% to about 75%, alternatively from about 70% to about 80%. The step of concentrating can be carried out in a concentrator. The concentrated cream is added to a high fat holding tank 115.

[0062] After concentrating and immediately before the phase inversion of the cooled concentrated cream in step 130, the concentrated cream is cooled. In certain embodiments, the concentrated cream is cooled is to a temperature of about 50 °C, alternatively of about 45 °C, alternatively of about 40 °C, alternatively, to a temperature of from about 55 °C to about 40 °C, alternatively, to a temperature of about from about 55 °C to about 45 °C. Phase inversion step 130 typically involves use of a homogenizer.

[0063] After cooling the concentrated cream in step 120, the cooled concentrated cream is phase inverted in step 130. There are no intervening process steps between the step of cooling concentrated cream 120 and phase inversion of cooled concentrated cream step 130. The homogenization of the cooled concentrated cream may be carried out at a pressure of from about 70 bar to about 120 bar, alternatively, from about 81 bar to about 110 bar, alternatively, from about 81 bar to about 110 bar, alternatively, greater than 81 bar, alternatively about 100 bar, alternatively, from about 81 bar to about 120 bar. The step of homogenizing the cooled concentrated cream results in phase inversion. As such, step 130 may also be called a phase inversion step.4897-3490-4141.1 9

[0064] The step of phase inversion 130 can be carried out for multiple cycles. In certain embodiments, these steps are repeated two times, three times, four times, five times or even six times. In some embodiments (as shown in FIG. 1A-1D), the steps are repeated at least two or three times.

[0065] Once the step of phase inversion (step 130) is carried out, the amount of oil in the resulting product is concentrated in oil concentration step 140. In oil concentration step, the fat concentration in the product (butter oil) increases to about 99.0% fat, alternatively from about 98% to about 99.50% fat.

[0066] Subsequently, the concentrated product is heated to a desired temperature in heating step 150. In certain embodiments, the concentrated product is heated to a temperature ranging of about 98 °C, alternatively, from about 80 °C to about 100 °C, alternatively, from about 90 °C to about 100 °C, alternatively, from about 90 °C to about 99 °C, alternatively, from about 95 °C to about 99 °C.

[0067] The heated product is then vacuum treated in vacuum treatment step 160. In certain embodiments, the vacuum treatment includes treatment in two vacuum chambers. The first chamber has a low vacuum pressure and the second has a higher vacuum pressure. After vacuum treatment, the resultant AMF is then cooled in step 170. In certain embodiments, the resultant AMF is cooled is to a temperature of about 50 °C, alternatively to a temperature of about 45 °C, alternatively, to a temperature of from about 60 °C to about 45 °C, alternatively, to a temperature of about from about 55 °C to about 45 °C.

[0068] The method can include additional process steps including such as packaging the resultant product after step 170. In other embodiments, the method includes process steps before step 170. Examples of such methods with further process steps are shown in FIG. IB and FIG. 1C.

[0069] The method shown in FIG. IB and FIG. 1C include the general process steps described above. The method shown in FIG. IB differs from the method shown in FIG. 1A by including an additional heating step after phase inversion step 130 (homogenizing cooled concentrated cream step). Specifically, the method includes the step of heating phase inverted concentrated cream (step 135) after step 130. In certain embodiments, method includes heating the homogenized cooled concentrated cream to a temperature of from about 51 °C to about 65 °C, alternatively, from about 51 °C to about 60 °C, alternatively, from about 55 °C to about 60 °C, alternatively, about 55 °C, alternatively, from about 51 °C to about 58 °C. As with the method shown in FIG. 1A, the step of cooling concentrated cream (120) and the step of homogenizing cooled concentrated cream (e.g., phase inversion of4897-3490-4141.1 10cooled concentrated cream (130)) can be repeated a number of times (e.g., two times, three times, four times, or five times). For example, as shown in FIG. IB, steps 120 and 130 can be repeated for at least three times.

[0070] The method shown FIG. 1C differs from the method shown in FIG. 1A by including an additional heating step after phase inversion of cooled concentrated cream step 130 and an oil tank 145. In certain embodiments, the method shown in FIG. 1C omits the additional heating step. The method shown in FIG. 1C can include a step of storing the oil in oil tank 145 as part of the method, z.e., the method optionally includes the step of storing the oil. In certain embodiments, the method includes storing the oil in oil tank 145. In other embodiments, the step of storing the oil in oil tank 145 is omitted. After concentrating the cream in step 110, the concentrated cream is transferred to high fat holding tank 115. From the high fat holding tank 115 the cooled concentrated cream is cooled in step 120 and then phase inverted in step 130. Subsequently, homogenized cooled concentrated cream to is transferred back into homogenization phase -inversion device in step 120. The cycle is repeated for a desired number of cycles, such as for example, at least two cycles, or at least three cycles. In certain embodiments of the method shown in FIG. 1A, after the at least three cycles, the homogenized concentrated cream is heated in step 135 and the oil is concentrated in step 140. In certain embodiments of the method shown in FIG. 1C, step 135 can be omitted. The resultant product is then stored in oil tank 145, heated in step 150, vacuum treated in step 160 and cooled in step 170 using any of the parameters described above. As result of the vacuum treatment in step 160, the butter oil turns into AMF having about 99.8% fat.

[0071] FIG. ID shows a schematic of another embodiment of the methods of the disclosure. This embodiment differs from FIG. 1A in that further process step are included after the heating step 150. Specifically, FIG. ID shows an embodiment of the process, which includes an oil storage step 152 before heating step 150 and an oil polishing step after the oil storage step 152. In some embodiments, the oil storage step 152 is omitted. Oil polishing step 155 precedes vacuum treatment step 160.

[0072] FIG. IE shows a schematic of another embodiment of the methods of the disclosure. This embodiment different from FIG. ID in that a holding tank is used after concentrating cream in step 110 and before the cooling the cream step. After concentrating the cream in step 110, the concentrated cream is transferred to the high fat holding tank 115. From the high fat holding tank 115 the cooled concentrated cream is cooled in step 120 and then phase inverted in step 130. Subsequently, homogenized cooled concentrated cream to is transferred4897-3490-4141.1 11to a holding tank in step 120. The cycle is repeated for a desired number of cycles, such as for example, at least two cycles, or at least three cycles.

[0073] FIG. 1A to FIG. 1C also show methods of isolating the heavy phase. As shown in FIG. 1A to FIG. 1C, the heavy phase can be isolated after concentrating the cream in step 110 (e.g., via centrifugal concentration) using step 117.

[0074] As shown in FIG. 1A, FIG. IB, FIG. ID, and FIG. IE, the heavy phase can be isolated after homogenization for example after the oil concentration step 140 (e.g., centrifugal concentration) using step 145 or 158. Alternatively, as shown in FIG. 1C, the heavy phase can be isolated directly after oil concentration step 140. Furthermore in FIG. ID and FIG. IE, after oil polishing step 155, heavy phase can also be isolated in step 158.

[0075] In certain embodiments of the method, the method omits the cooling step. In these embodiments, the method includes preheating the cream to a temperature of about 5 °C, alternatively of about 45 °C, alternatively, to a temperature of from about 45 °C to about 60 °C, alternatively, to a temperature of about from about 45 °C to about 55 °C. The cream is then concentrated and directly homogenized. The method then proceeds as previously described. In one embodiment, the method omits cooling step 120 shown in FIG. 1A and proceeds as otherwise shown in FIG. 1A. In another embodiment, the method omits step 120 shown in FIG. IB and proceeds as otherwise shown. In yet another embodiment, the method omits step 120 shown in FIG. 1C and proceeds as otherwise shown. In a further embodiment, the method omits step 120 shown in FIG. ID. In other embodiments, the method omits the heating step 135.

[0076] The method of the disclosure, including the methods shown in FIG. 1A to FIG. IE can be carried out using the process lines described below, in including the process lines shown in FIG. 2A to FIG. 3D.Process lines for producing AMF, Milk Fat, and / or Butter Oil

[0077] Another aspect of the disclosure is directed to process lines for producing AMF. The process lines can also include pathways to isolate the heavy phase. As such, the process lines can be used to produce AMF and isolate the heavy phase during the process at the same time. Examples of embodiments of such process lines are shown in FIG. 2A, FIG. 2B and FIG. 3A to FIG. 3D.

[0078] The process line for producing anhydrous milk fat from cream generally includes at least the following feature: a plate heat exchanger for heating cream; a cream concentrator connected to the plate heat exchanger for preheating the cream; a cooler for cooling the heavy4897-3490-4141.1 12cream to a temperature of about 40 °C to about 55 °C (alternatively 40 °C to about 50 °C); a homogenizer configured to operate at a pressure of from about 81 bar to about 120 bar directly connected to the cooler, an oil concentrator connected to the homogenizer for receiving the homogenized cooled concentrated cream; a heater connected downstream of the oil concentrator; a vacuum treatment apparatus connected to the heater; and a cooler connected to the vacuum treatment apparatus configured to receive the anhydrous milk fat after vacuum treatment. In some embodiments, the process line can be used produce butter oil.

[0079] The process lines of the disclosure are uniquely configured in that a cooler is placed immediately upstream of the homogenizer, i.e., with no intervening processing equipment between the cooler and the homogenizer, allowing for phase inversion to occur at a lower temperature.

[0080] The process line is configured so that the homogenizer has a loop allowing product of exiting the homogenizer to transfer back to the homogenizer to allow several cycles of homogenization. The loop allows an amount of phase inverted cream to go back through the homogenizer.

[0081] The process line can also include other features including but not limited to: a cream tank for holding the cream prior to heating the plate heat exchanger upstream of the heat exchanger; a heater between the homogenizer and the oil concentrator for receiving homogenized cooled concentrated cream from the homogenizer; and / or a high fat holding tank between the cream concentrator and cooler. If present, the high fat holding tank can receive a portion of concentrated cream from the cream concentrator with the loop including the high fat holding tank, the cooler, and the homogenizer.

[0082] The process line can also be configured for further processing of the heavy phase, and, if so, the process line includes a means for isolating the heavy phase connected to the cream concentrator. In certain embodiments, when configured to produce heavy phase from oil concentrator, the process line includes a means of isolating the heavy phase connected to the oil concentrator. For example, the process line can include a skimmer connected to the first oil concentrator. The process line can also include a holding tank connected to an oil polisher placed upstream of the heater. In addition, the process line can include a second heater connected to the holding tank. The second heater can be used to supply a water wash. The process line can also include a means to isolate the heavy phase connected to the oil polisher.4897-3490-4141.1 13

[0083] The operating parameter of the process line may vary as outlined below. In one embodiment, the plate heat exchanger heats cream to a temperature of from about 51 °C to about 58°C. In another embodiment, the cooler cools the heavy cream to a temperature of about 40 °C to about 50 °C. In yet another embodiment, the cooler cools the heavy cream to a temperature of about 41°C to about 55 °C, alternatively, about 40 °C to about 55 °C.

[0084] FIG. 2A shows an embodiment of a process line. The process line includes a cream tank 200 which is a holding tank for the cream prior to entry into the process line . Connected to cream tank 200 is plate heat exchanger 210. The plate heat exchanger 210 heats the cream to a desired temperature such as e.g., to a temperature of from about 51 °C to about 65 °C, alternatively, from about 51 °C to about 60 °C, alternatively, from about 55 °C to about 65 °C, alternatively, from about 51 °C to about 61 °C, alternatively, from about 55 °C to about 60 °C, alternatively, about 55 °C, alternatively from about 51 °C to about 58 °C. The heated (pre-heated) cream is then transferred to the cream concentrator 220 which is connected to the plate heat exchanger 210.

[0085] The cream concentrator 220 can be a centrifuge. The cream concentrator is used to concentrate the cream to a desired fat content, such as for example, from about 60% to about 75%, alternatively from about 65% to about 70%, alternatively from about 60% to about 70%.

[0086] After passing through the cream concentrator 220 (e.g., a centrifuge), the concentrated cream is transferred to high fat holding tank 230 which is downstream of the cream concentrator 220.

[0087] High fat holding tank 230 is connected to cooler 240, which in turn is connected homogenizer 250. The cooler 240 is directly connected to the homogenizer 250, i.e., there is no intervening equipment between cooler and the homogenizer. Homogenizer 250 is connected to loop 245 that places the product exiting the homogenizer in fluid communication with homogenizer 250. The loop 245 is configured to allow an amount of phase inverted cream to go back through the homogenizer 250.

[0088] Homogenizer 250 generates conditions sufficient for phase inversion of cream. In place of the homogenizer in the process lines and methods of the disclosure any phase inversion device can be used. In certain embodiments, the phase inversion device is a homogenizer. In other embodiments, the phase inversion device is a cavitator.

[0089] In some embodiments, the high fat holding tank can be omitted. In these embodiments, the cream concentrator 220 is connected to cooler 240.4897-3490-4141.1 14

[0090] From the high fat holding tank 230, the concentrated cream is then cooled in cooler 240 immediately prior to phase inversion in homogenizer 250. In cooler 240, the concentrated cream is cooled to a temperature sufficient to allow for using a lower pressure than in conventional AMF process lines. In certain embodiments, the cooler 240 cools the concentrated cream to a temperature of about 50 °C, alternatively of about 45 °C, alternatively, to a temperature of from about 60 °C to about 45 °C, alternatively, to a temperature of about from about 55 °C to about 45 °C, to a temperature of about from about 50 °C to about 40 °C, alternatively, to a temperature of about from about 55 °C to about 40 °C, alternatively, to a temperature of about from about 55 °C to about 41 °C.

[0091] After cooling, the cooled concentrated cream is transferred to homogenizer 250. In homogenizer 250, the cream is homogenized at a pressure of from about 70 bar to about 120 bar, alternatively, from about 81 bar to about 120 bar, alternatively, from about 81 bar to about 110 bar, alternatively, greater than 81 bar, alternatively about 100 bar. Homogenizing the cooled concentrated cream results in phase inversion.

[0092] Depending on the desired final properties of the product, after homogenization, some of the phase inverted cream can be directed through loop 245 back into the homogenizer for another cycle of homogenization. In certain embodiments, the concentrated cream passes through three different cycles of homogenization.

[0093] Homogenizer 250 is configured to allow process flow through loop 245 and / or oil concentrator 270. After sufficient cycles of homogenization (phase inversion), the homogenized (phase inverted) cream is known as butteroil. The butter oil passes from homogenizer 250 to oil concentrator 270, which can be a centrifuge. In oil concentrator 270, the fat concentration in the product (butter oil) increases to about 99.0% fat, alternatively from about 98% to about 99.50% fat. Homogenizer 250 is also connected to heater 260 which is placed between the homogenizer 250 and oil concentrator 270. In heater 260, the homogenized (phase inverted) cream is heated to desired temperature prior to concentration in oil concentrator 270, such as e.g., a temperature of from about 51 °C to about 65 °C, alternatively, from about 51 °C to about 60 °C, alternatively, from about 55 °C to about 60 °C, alternatively, about 55 °C.

[0094] The concentrated butter oil is then transferred to oil tank 280 which is connected to the oil polisher downstream of the separator. The oil tank 280 is connected to heater 290, which is downstream of the oil tank 280. In certain embodiments, oil tank 280 can be omitted (as shown in the lower part of FIG. 2A) . When the oil tank 280 is omitted the oil concentrator is directly connected to the heater 290. In heater 290, the product (butteroil) is heated to a4897-3490-4141.1 15desired temperature, such as e.g., about 98 °C, alternatively, from about 80 °C to about 100 °C, alternatively, from about 90 °C to about 100 °C, alternatively, from about 90 °C to about 99 °C, alternatively, from about 95 °C to about 99 °C.

[0095] The heated butter oil is then transferred to vacuum treatment device 295. The vacuum treatment device may have one vacuum chamber. After vacuum treatment, the resultant AMF is then cooled in cooler 298 which is connected to the vacuum treatment device 295. In certain embodiments, the cooler 298 cools the AMF to a temperature of about 50 °C, alternatively of about 45 °C, alternatively, to a temperature of from about 60 °C to about 45 °C, alternatively, to a temperature of about from about 55 °C to about 45 °C. The resultant AMF can then be packaged or used in other processes.

[0096] FIG. 2B shows another embodiment of the process line. In the process line of FIG. 2B, heater 260 is omitted. As in the process shown in FIG. 2A, the oil tank 280 is optional. In some embodiments, the process line does not include the oil tank.

[0097] While not shown in FIG. 2A and FIG. 2B, in certain embodiments of the process line, a separate process line branching off after cream concentrator 220 is included. This process line can be used to isolate heavy phase as described above.

[0098] Similarly, while not shown in FIG. 2A and FIG. 2B, in certain embodiments of the process line, a separate process line branching off after oil concentrator 270 (cream concentrator) or oil tank 280 is included. This process line can be used to isolate heavy phases described above.

[0099] In FIG. 2A and / or FIG. 2B, heater 260, heater 290, and / or cooler 298 can be plate heat exchangers. In certain embodiments, each of these is a plate heat exchanger.

[0100] In certain embodiments of the process line, the process line omits cooler. In these embodiments, the process lines uses the plate heat exchanger to preheat the cream to a temperature of about 51 °C, alternatively of about 45 °C, alternatively, to a temperature of from about 45 °C to about 60 °C, alternatively, to a temperature of about from about 45 °C to about 55 °C, alternatively, to a temperature of about from about 55 °C to about 40 °C, alternatively, to a temperature of about from about 55 °C to about 41 °C. The cream then passes to the cream concentrator and the homogenizer. In some embodiments, the process line includes a high fat holding tank. In certain embodiments, the process line is identical to the process lines shown in FIG. 2A and FIG. 2B except that cooler 240 is omitted.

[0101] FIG. 3A shows an embodiment of a process line. The process line includes are cream tank 300 which is a holding tank for the cream prior to entry into the process line. Connected to cream tank 300 (e.g., a holding tank) is plate heat exchanger 310. The plate4897-3490-4141.1 16heat exchanger 310 heats the cream to a desired temperature such as e.g., to a temperature of from about 51 °C to about 65 °C, alternatively, from about 51 °C to about 60 °C, alternatively, from about 55 °C to about 60 °C, alternatively, about 55 °C, alternatively from about 51 °C to about 58 °C, alternatively above 51 °C. The heated (pre-heated) cream is then transferred to the cream concentrator 320 which is connected to the plate heat exchanger 310.

[0102] The cream concentrator 320 can be a centrifuge. The cream concentrator is used to concentrate the cream to a desired fat content, such as for example, from about 60% to about 75%, alternatively from about 65% to about 70%, alternatively from about 60% to about 70%, alternatively from about 65% to about 75%.

[0103] After passing through the cream concentrator 320 (e.g., a centrifuge), the concentrated cream is transferred to high fat holding tank 330 which is downstream of the cream concentrator 320.

[0104] High fat holding tank 330 is connected to cooler 340, which in turn is connected homogenizer 350. The cooler 340 is directly connected to the homogenizer 350, i.e., there is no intervening equipment between cooler and the homogenizer. Homogenizer 350 is connected to loop 345 that directs the product exiting the homogenizer 350 back into the homogenizer 350. Loop 345 is configured to allow an amount of product exiting the homogenizer 350 to go back through the homogenizer.

[0105] Homogenizer 350 generates conditions sufficient for phase inversion of cream.

[0106] In some embodiments, the high fat holding tank can be omitted. In these embodiments, the cream concentrator 320 and the loop345 are connected to cooler 340.

[0107] From the high fat holding tank 330, the concentrated cream is cooled in cooler 340 immediately prior to phase inversion in homogenizer 350. In cooler 340, the concentrated cream is cooled to a temperature sufficient to allow for using a lower pressure than in conventional AMF process lines. In certain embodiments, the cooler 240 cools the concentrated cream to a temperature of about 50 °C, alternatively of about 45 °C, alternatively, to a temperature of from about 60 °C to about 45 °C, alternatively, to a temperature of about from about 55 °C to about 45 °C, to a temperature of about from about 50 °C to about 40 °C, to a temperature of about from about 55 °C to about 40 °C.

[0108] After cooling, the cooled concentrated cream is transferred to homogenizer 350. In homogenizer 350, the cream is homogenized at a pressure of from about 70 bar to about 120 bar, alternatively, from about 81 bar to about 120 bar, alternatively, from about 81 bar to about 110 bar, alternatively, greater than 81 bar, alternatively about 100 bar. Homogenizing the cooled concentrated cream results in phase inversion.4897-3490-4141.1 17

[0109] Depending on the desired final properties of the product, after homogenization, the cream can be directed through loop 345 back into the homogenizer for another cycle of cooling and homogenization. In certain embodiments, the concentrated cream passes through three different cycles of homogenization.

[0110] Homogenizer 350 is configured to allow process flow through loop 345 back into the homogenizer. After sufficient cycles of homogenization (phase inversion), the homogenized (phase inverted) cream is known as butteroil. The butter oil passes from homogenizer 350 to oil concentrator 360, which can be a centrifuge. In oil concentrators 70. the fat concentration in the product (butter oil) increases to about 99.0% fat, alternatively from about 98% to about 99.50% fat.[oni] Heater 370 is connected to oil concentrator 360 downstream of the homogenizer 350.

[0112] The concentrated butter oil passed from the oil separator through the heater 370. In heater 370, the product (butteroil) is heated to a desired temperature, such as e.g., about 98 °C, alternatively, from about 80 °C to about 100 °C, alternatively, from about 90 °C to about 100 °C, alternatively, from about 90 °C to about 99 °C, alternatively, from about 95 °C to about 99 °C.

[0113] The heated butter oil is then transferred to vacuum treatment device 400 that is connected to the heater 370. After vacuum treatment, the resultant AMF is then cooled in cooler 410 which is connected to the vacuum treatment device 400. In certain embodiments, the cooler 410 cools the AMF to a temperature of about 50 °C, alternatively of about 45 °C, alternatively, to a temperature of from about 60 °C to about 45 °C, alternatively, to a temperature of about from about 55 °C to about 45 °C. The resultant AMF can then be packaged or used in other processes.

[0114] In certain embodiments, the heater 370 and / or the cooler 410 can be heat exchangers.

[0115] FIG. 3B and FIG. 3C show embodiments of the process line shown in FIG. 3A. In FIG. 3B and FIG. 3C, additional processing equipment is placed between heater 370 and vacuum treatment device 400. Specifically, the process line in FIG. 3 B includes oil tank 380 upstream of the heater 370 and oil polisher 390 downstream of the heater 370 and upstream of the vacuum treatment. In addition, the process line includes a further heater 375 which heats wash water and is in parallel to the heater 370. The heated wash water from heater 375 enters the process line before oil polisher 390 and after heater 370. Furthermore, the process line in FIG. 3 C includes oil polisher 390 downstream of the oil concentrator 3604897-3490-4141.1 18and upstream of the vacuum treatment. The process line in FIG. 3C is similar to the process line in FIG. 3B; however, the oil tank 380 is omitted.

[0116] In FIG. 3A, FIG. 3B, and FIG. 3C a heavy phase extraction means may be connected to cream concentrator 320. Alternatively, a heavy phase extraction means is connected to oil concentrator 360. In FIG. 3B, a heavy phase extraction means may be connected to oil polisher 390.

[0117] FIG. 3D shows a schematic of another embodiment of a process line having the general features of the process line shown in FIG. 3A, FIG. 3B and FIG. 3C. The schematic in FIG. 3D shows exemplary process conditions that may be used. In certain embodiments, the process conditions described above may be used. The process line in FIG. 3D has the same features as FIG. 3 A including cream tank 300, plate heat exchanger 310, cream concentrator 320, high fat holding tank 330, cooler 340, and homogenizer 350. The process line in FIG. 3D can have a skimmer 365 connected to an oil concentrator to further recover the fat from the heavy phase, so it can be recirculated back to the high fat tank.

[0118] The process line in FIG. 3D in certain embodiment can have an optional oil polishing pathway as part of the process. Specifically, after the passing through oil concentrator (such as e.g., a centrifuge), the butter oil is heated in heater 370. If a second process line is present, heater 370 is connected to oil tank 380, which in turn is connected to oil polisher 390 (e.g., a static mixer). Oil polisher 390 can have a means to higher the fat% of the butter oil. In certain embodiments, the process line includes a further heater 375 which heats wash water and is in parallel to the heater 370. The heated wash water from heater 375 enters the process line before oil polisher 390 and after heater 370. Heater 375 is used to introduce wash water at a desired temperature, such as e.g. , at 98°C. The wash water mixes with the butter oil.

[0119] A serum skimmer may be placed at the outlet of the oil concentrator 360. The serum skimmer is thought to permit recirculation of the fat in the serum phase back to the process.

[0120] In the process line shown in FIG. 3D, the heat exchanger may be used to heat the cream from cream tank 300 to a temperature of from about 51 °C to about 65 °C, alternatively, from about 51 °C to about 60 °C, alternatively, from about 51 °C to about 55 °C, alternatively, from about 51 °C to about 61 °C, alternatively, from about 55 °C to about 60 °C, alternatively, about 55 °C, alternatively from about 51 °C to about 58 °C. The cooler 340 may be used to cool the cream in the range of about 40 °C to about 50 °C alternatively, from about 41 °C to about 55 °C, alternatively, about 40 °C, alternatively from about 40 °C4897-3490-4141.1 19to about 55 °C. Homogenizer 350 can be operated at from about 80-120 bar with the loop redirecting part product through the homogenizer 350 two or three more times. The process line shown in FIG. 3A-3D uniquely include a cooler 340 connected to the homogenizer 350 having the loop 345.

[0121] In certain embodiments of the disclosure, operation of the process lines of the disclosure includes using the plate heat exchanger 210 or 310 to preheat the cream to about 51-58°C before the cream concentrator 220 / 320. The cream concentrator 220 / 320 concentrates the cream to higher fat% and the cream enters the high fat tank holding tank 230 / 330. Before the phase inversion in homogenizer 250 / 350, cooler 240 / 340 cools the high fat cream to a temperature in the range of about 40 °C to about 50 °C alternatively, from about 41 °C to about 55 °C, alternatively, about 40 °C, alternatively from about 40 °C to about 55 °C. The phase inversion occurs at 80-120 bar and 2-3 circulations in the homogenizer 250 / 350. A small portion of the phase inverted cream goes back to the high fat tank 230 / 330. The inverted cream then passes to the oil concentrator 270 / 360. In certain embodiments, the product is heated to about a temperature of from about 51 °C to about 65 °C, alternatively, from about 51 °C to about 60 °C, alternatively, from about 55 °C to about 60 °C, alternatively, about 55 °C, alternatively from about 51 °C to about 58 °C as it passes to the oil concentrator.

[0122] After oil concentration, the processing lines continues to generate the final AMF. In certain embodiments, the inverted oil concentrated cream passes through heater 290 / 370 where it is heated to about 98°C and then passes directly to the vacuum treatment 295 / 400 to make final AMF. Alternatively, and / or additionally, the oil is heated to about 98 °C, wash water (at 98 °C) is added to the oil, then the wash water is added a static mixer used to blend the water and oil. A holding time is applied to the product before it enters an oil polisher. After the oil polisher the oil is enters the vacuum treatment to make final AMF. In certain embodiments, a serum skimmer is placed on a serum outlet of the oil concentrator.

[0123] Without further description, it is believed that one of ordinary skill in the art can, using the preceding description and the following illustrative examples, make and utilize the present invention and practice the claimed methods. The following working example, therefore, specifically point out the preferred embodiments of the present invention and is not to be construed as limiting in any way the remainder of the disclosure.4897-3490-4141.1 20ExampleOperating Parameters for a Process Line

[0124] This example describes suitable process parameters for the process line shown in FIG. 3C. These parameters may be used in the method and process lines of the disclosure.

[0125] Anhydrous milk fat (AMF) process parameters. Cream is pre-heated to 51-58 °C before the cream concentrator. The cream concentrator concentrated the cream to a higher fat%, and the concentrated cream enters the high fat tank. Before phase inversion, a specially placed cooler cools the high fat cream to a temperature of 40-50 °C. The phase inversion is conducted at 80- 120 bar and 2-3 circulations around the homogenizer. A portion of the phase inverted cream goes back to the high fat tank. The inverted cream goes directly to the oil concentrator, with a possibility to heat the product to 51-58 °C.

[0126] After the oil concentrator there are two possible ways to go obtain AMF. First, the product is heated to 98 °C and proceeds directly to the vacuum treatment to make final AMF. The other possibility is to heat the oil to 98 °C, add wash water (at 98 °C) to the oil, then after the wash water is added, a static mixer is used to blend the water and oil. A holding time is applied to the product before it enters the oil polisher. After the oil polisher, the oil enters the vacuum treatment to make final AMF. It is possible to place a serum skimmer on the serum outlet of the oil concentrator, thereby it is possible to recirculate the fat in the serum phase.

[0127] While the invention has been described and illustrated herein by references to various specific materials, procedures, and examples, it is understood that the invention is not restricted to the particular combinations of material and procedures selected for that purpose. Numerous variations of such details can be implied as will be appreciated by those skilled in the art. It is intended that the specification and examples be considered as exemplary, only, with the true scope and spirit of the invention being indicated by the following claims. All references, patents, and patent applications referred to in this application are herein incorporated by reference in their entirety.EMBODIMENTS

[0128] The invention provides also the following non-limiting embodiments.

[0129] Embodiment 1 is a method of producing anhydrous milk fat from cream comprising: (a) phase inversion of cream concentrated to have a fat content of from about 65% to about 75% at a temperature of from about 40 °C to about 55 °C in a homogenizer at4897-3490-4141.1 21a pressure of from about 81 bar to about 120 bar for at least two or more cycles; (b) oil concentration after phase inversion; and (c) vacuum treatment to generate anhydrous milk fat.

[0130] Embodiment 2 is the method of embodiment 1, wherein the method comprises phase inversion of cream concentrated to have a fat content of from about 65% to about 75% at a temperature of from about 40 °C to about 55 °C in a homogenizer at a pressure of from about 81 bar to about 120 bar for at least two or more cycles.

[0131] Embodiment 3 is the method of embodiment 1, wherein the method comprises phase inversion of cream concentrated to have a fat content of from about 65% to about 75% at a temperature of from about 40 °C to about 55 °C in a cavitator for at least two or more cycles.

[0132] Embodiment 4 is the method of any one of embodiments 1 to 3, wherein the method comprises phase inversion at a temperature of from about 40 °C to about 50 °C.

[0133] Embodiment 5 is the method of any one of embodiments 1 to 4, wherein the oil concentration is at a temperature from about 51 °C to about 58 °C.

[0134] Embodiment 6 is the method of embodiment 5, wherein the oil concentration comprises centrifugal concentration.

[0135] Embodiment 7 is the method of any one of embodiments 1 to 6, further comprising heating before vacuum treatment.

[0136] Embodiment 8 is the method of any one of embodiments 1 to 7, further comprising isolation of heavy phase after oil concentration in step (b).

[0137] Embodiment 9 is the method of any one of embodiments 1 to 8, further comprising cooling the anhydrous milk fat after step (c).

[0138] Embodiment 10 is the method of any one of embodiments 1 to 9, further comprising concentrating cream to have a fat content of 65%-75% at a temperature of from about 40 °C to about 50 °C.

[0139] Embodiment 11 is the method of embodiment 10, wherein the concentrating comprises: heating cream in a heat exchanger; concentrating the heated cream to a fat content from about 65% to about 75%; and cooling the concentrated heated cream to a temperature of from about 40 °C to about 50 °C immediately prior to phase inversion.

[0140] Embodiment 12 is the method of embodiment 11, further comprising storing the concentrated heated cream prior to cooling.

[0141] Embodiment 13 is the method of embodiments 11 or 12, comprising heating cream in a heat exchanger to a temperature of from about 51 °C to about 58 °C.4897-3490-4141.1 22

[0142] Embodiment 14 is the method of any one of embodiments 11 to 13, wherein the concentrating comprises centrifugal concentration.

[0143] Embodiment 15 is the method of any one of embodiments 11 to 13, further comprising isolating heavy phase from the concentrated heated cream.

[0144] Embodiment 16 is the method of any one of embodiments 1 to 13, further comprising the following after step (c) and before step (d): heating after oil concentration; oil polishing; and isolation of heavy phase after polishing.

[0145] Embodiment 17 is a process line for producing anhydrous milk fat or butter oil from cream comprising: a plate heat exchanger for heating cream; a cream concentrator connected to the plate heat exchanger for preheating the cream; a cooler for cooling the cream to a temperature of about 40 °C to about 50 °C; a homogenizer configured to operate at a pressure of from about 81 bar to about 120 bar directly connected to the cooler, wherein the homogenizer has a loop allowing product of exiting the homogenizer to transfer back to the homogenizer allowing for several cycles of homogenization; an oil concentrator connected to the homogenizer for receiving homogenized cooled concentrated cream; a heater connected downstream of the oil concentrator; a vacuum treatment apparatus connected to the heater; and a cooler connected to the vacuum treatment apparatus configured to receive the anhydrous milk fat after vacuum treatment.

[0146] Embodiment 18 is the process line of embodiment 17 further comprising one or more of: a cream tank for holding the cream prior to heating the plate heat exchanger upstream of the heat exchanger; a heater between the homogenizer and the oil concentrator for receiving homogenized cooled concentrated cream from the homogenizer; and a high fat holding tank between the cream concentrator and cooler, wherein the high fat holding tank receives concentrated cream from the cream concentrator and wherein the loop comprises the high fat holding tank, the cooler, and the homogenizer.

[0147] Embodiment 19 is the process line of embodiments 17 or 18, wherein the process line is configured for further processing of the heavy phase.

[0148] Embodiment 20 is the process line of any one of embodiments 17 to 19, wherein the process line comprises a means of isolating the heavy phase connected to the oil concentrator.

[0149] Embodiment 21 is the process line of embodiment 20, further comprising a skimmer connected to the oil concentrator.4897-3490-4141.1 23

[0150] Embodiment 22 is the process line of embodiment 21, wherein the skimmer is also connected to the high fat holding tank and wherein the skimmer recovers fat from the first oil concentrator and recirculates the oil back to the high fat holding tank.

[0151] Embodiment 23 is the process line of any one of embodiments 20 to 22, further comprising a holding tank connected to an oil polisher placed downstream of the heater.

[0152] Embodiment 24 is the process line of any one of embodiment 20 to 22, further comprising an oil polisher placed downstream of the heater.

[0153] Embodiment 25 is the process line of any one of embodiments 22 or 23 further comprising a second heater for heating wash water connected to the oil polisher.

[0154] Embodiment 26 is the process line of any one of embodiments 17 to 25, wherein the plate heat exchanger heats cream to a temperature of from about 51 °C to about 58°C.

[0155] Embodiment 27 is the process line of any one of embodiments 17 to 26, wherein the cooler cools the heavy cream to a temperature of about 40 °C to about 50 °C.

[0156] Embodiment 28 is the process line of any one of embodiments 17 to 27, wherein the process line produces anhydrous milk fat.

[0157] Embodiment 29 is the process line of any one of embodiments 17 to 27, wherein the process line produces anhydrous butter oil.

[0158] Embodiment 30 is a method of producing milk fat and / or butter oil from cream comprising: (a) phase inversion of cream concentrated to have a fat content of from about 65% to about 75% at a temperature of from about 40 °C to about 55 °C in a homogenizer at a pressure of from about 81 bar to about 120 bar for at least two to four cycles; and (b) oil concentration after phase inversion to increase the oil concentration up to 95-99.6%.

[0159] Embodiment 31 is the method of embodiment 30, wherein the method comprises phase inversion of cream concentrated to have a fat content of from about 65% to about 75% at a temperature of from about 40 °C to about 55 °C in a homogenizer at a pressure of from about 81 bar to about 120 bar for at least two or more cycles.

[0160] Embodiment 32 is the method of embodiment 31, wherein the method comprises phase inversion of cream concentrated to have a fat content of from about 65% to about 75% at a temperature of from about 40 °C to about 55 °C in a cavitator for at least two to four times.

[0161] Embodiment 33 is the method of any one of embodiments 30 to 32 wherein the method comprises phase inversion at a temperature of from about 40 °C to about 50 °C.

[0162] Embodiment 34 is the method of any one of embodiments 30 to 32, wherein the oil concentration is at a temperature from about 40 °C to about 55 °C.4897-3490-4141.1 24

[0163] Embodiment 35 is the method of any one of embodiments 30 to 34, wherein the oil concentration comprises centrifugal concentration.

[0164] Embodiment 36 is the method of embodiment 35, wherein the concentrating comprises: heating cream in a heat exchanger; concentrating the heated cream to a fat content from about 65% to about 75%; and cooling the concentrated heated cream to a temperature of from about 40 °C to about 55 °C immediately prior to phase inversion.

[0165] Embodiment 37is the method of embodiment 30, further comprising storing the concentrated heated cream prior to cooling.

[0166] Embodiment 38 is the method of any one of embodiments 30 to 37, wherein the method further comprises oil polishing and vacuum treatment after step (b).4897-3490-4141.1 25

Claims

CLAIMSWhat is claimed is:

1. A method of producing anhydrous milk fat from cream comprising:(a) phase inversion of cream concentrated to have a fat content of from about 65% to about 75% at a temperature of from about 40 °C to about 55 °C in a homogenizer at a pressure of from about 81 bar to about 120 bar for at least two or more cycles;(b) oil concentration after phase inversion; and(c) vacuum treatment to generate anhydrous milk fat.

2. The method of claim 1, wherein the method comprises phase inversion of cream concentrated to have a fat content of from about 65% to about 75% at a temperature of from about 40 °C to about 55 °C in a homogenizer at a pressure of from about 81 bar to about 120 bar for at least two or more cycles.

3. The method of claim 1, wherein the method comprises phase inversion of cream concentrated to have a fat content of from about 65% to about 75% at a temperature of from about 40 °C to about 55 °C in a cavitator for at least two or more cycles.

4. The method of any one of claims 1 to 3, wherein the method comprises phase inversion at a temperature of from about 40 °C to about 50 °C.

5. The method of any one of claims 1 to 4, wherein the oil concentration is at a temperature from about 51 °C to about 58 °C.

6. The method of claim 5, wherein the oil concentration comprises centrifugal concentration.

7. The method of any one of claims 1 to 6, further comprising heating before vacuum treatment.

8. The method of any one of claims 1 to 7, further comprising isolation of heavy phase after oil concentration in step (b).

9. The method of any one of claims 1 to 8, further comprising cooling the anhydrous milk fat after step (c).4897-3490-4141.1 2610. The method of any one of claims 1 to 9, further comprising concentrating cream to have a fat content of 65%-75% at a temperature of from about 40 °C to about 50 °C.

11. The method of claim 10, wherein the concentrating comprises: heating cream in a heat exchanger; concentrating the heated cream to a fat content from about 65% to about 75%; and cooling the concentrated heated cream to a temperature of from about 40 °C to about 50 °C immediately prior to phase inversion.

12. The method of claim 11, further comprising storing the concentrated heated cream prior to cooling.

13. The method of claims 11 or 12, comprising heating cream in a heat exchanger to a temperature of from about 51 °C to about 58 °C.

14. The method of any one of claims 11 to 13, wherein the concentrating comprises centrifugal concentration.

15. The method of any one of claims 11 to 13, further comprising isolating heavy phase from the concentrated heated cream.

16. The method of any one of claims 1 to 13, further comprising the following after step (c) and before step (d): heating after oil concentration; oil polishing; and isolation of heavy phase after polishing.

17. A process line for producing anhydrous milk fat or butter oil from cream comprising: a plate heat exchanger for heating cream; a cream concentrator connected to the plate heat exchanger for preheating the cream; a cooler for cooling the cream to a temperature of about 40 °C to about 50 °C; a homogenizer configured to operate at a pressure of from about 81 bar to about 120 bar directly connected to the cooler, wherein the homogenizer has a loop allowing4897-3490-4141.1 27product of exiting the homogenizer to transfer back to the homogenizer allowing for several cycles of homogenization; an oil concentrator connected to the homogenizer for receiving homogenized cooled concentrated cream; a heater connected downstream of the oil concentrator; a vacuum treatment apparatus connected to the heater; and a cooler connected to the vacuum treatment apparatus configured to receive the anhydrous milk fat after vacuum treatment.

18. The process line of claim 17 further comprising one or more of: a cream tank for holding the cream prior to heating the plate heat exchanger upstream of the heat exchanger; a heater between the homogenizer and the oil concentrator for receiving homogenized cooled concentrated cream from the homogenizer; and a high fat holding tank between the cream concentrator and cooler, wherein the high fat holding tank receives concentrated cream from the cream concentrator and wherein the loop comprises the high fat holding tank, the cooler, and the homogenizer.

19. The process line of claims 17 or 18, wherein the process line is configured for further processing of the heavy phase.

20. The process line of any one of claims 17 to 19, wherein the process line comprises a means of isolating the heavy phase connected to the oil concentrator.

21. The process line of claim 20, further comprising a skimmer connected to the oil concentrator.

22. The process line of claim 21, wherein the skimmer is also connected to the high fat holding tank and wherein the skimmer recovers fat from the first oil concentrator and recirculates the oil back to the high fat holding tank.

23. The process line of any one of claims 20 to 22, further comprising a holding tank connected to an oil polisher placed downstream of the heater.4897-3490-4141.1 2824. The process line of any one of claim 20 to 22, further comprising an oil polisher placed downstream of the heater.

25. The process line of any one of claims 22 or 23 further comprising a second heater for heating wash water connected to the oil polisher.

26. The process line of any one of claims 17 to 25, wherein the plate heat exchanger heats cream to a temperature of from about 51 °C to about 58°C.

27. The process line of any one of claims 17 to 26, wherein the cooler cools the heavy cream to a temperature of about 40 °C to about 50 °C.

28. The process line of any one of claims 17 to 27, wherein the process line produces anhydrous milk fat.

29. The process line of any one of claims 17 to 27, wherein the process line produces anhydrous butter oil.

30. A method of producing milk fat and / or butter oil from cream comprising:(a) phase inversion of cream concentrated to have a fat content of from about 65% to about 75% at a temperature of from about 40 °C to about 55 °C in a homogenizer at a pressure of from about 81 bar to about 120 bar for at least two to four cycles; and(b) oil concentration after phase inversion to increase the oil concentration up to 95- 99.6%.

31. The method of claim 30, wherein the method comprises phase inversion of cream concentrated to have a fat content of from about 65% to about 75% at a temperature of from about 40 °C to about 55 °C in a homogenizer at a pressure of from about 81 bar to about 120 bar for at least two or more cycles.

32. The method of claim 31, wherein the method comprises phase inversion of cream concentrated to have a fat content of from about 65% to about 75% at a temperature of from about 40 °C to about 55 °C in a cavitator for at least two to four times.4897-3490-4141.1 2933. The method of any one of claims 30 to 32 wherein the method comprises phase inversion at a temperature of from about 40 °C to about 50 °C.

34. The method of any one of claims 30 to 32, wherein the oil concentration is at a temperature from about 40 °C to about 55 °C.

35. The method of any one of claims 30 to 34, wherein the oil concentration comprises centrifugal concentration.

36. The method of claim 35, wherein the concentrating comprises: heating cream in a heat exchanger; concentrating the heated cream to a fat content from about 65% to about 75%; and cooling the concentrated heated cream to a temperature of from about 40 °C to about55 °C immediately prior to phase inversion.

37. The method of claim 30, further comprising storing the concentrated heated cream prior to cooling.

38. The method of any one of claims 30 to 37, wherein the method further comprises oil polishing and vacuum treatment after step (b).4897-3490-4141.1 30

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