Method of manufacture of low calorie margarine having a protein concentrate from skimmed milk

A method for the manufacture of margarine of the water-in-oil type having a low calorie value and a high content of proteins which comprises emulsifying a water phase containing 20-24% proteins into a fat phase composed of oils and/or fats to provide a water-in-oil emulsion comprised of about 35-65% fat phase and 65-35% water phase wherein

• said water phase is prepared by acidifying a raw material selected from the group consisting of skimmed milk, an aqueous solution of skim milk powder and mixtures 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.,
• maintaining said temperature for a period of at least 15 minutes,
• then quickly raising the temperature of the acidified raw material in a second heating stage to a temperature of about 60.degree.-95.degree. C. and
• immediately after reaching the intended temperature, separating the precipitated protein and
• cooling the separated protein to at least the emulsification temperature to provide said water phase, and wherein
• said fat phase is prepared independently of the production of said water phase by admixing fats and/or oils,
• heating said fat phase to a temperature of 38.degree.-55.degree. C.,
• emulsifying said water phase in said fat phase at a temperature of 38.degree.-55.degree. C. of both phases to directly obtain a water-in-oil emulsion,
• pasteurizing the emulsion thereby obtained and
• cooling and packing the pasteurized water-in-oil margarine.