Modified milk containing a butter fat substitute which includes partially hydrogenated soybean oil

A cholesterol-free, fluid milk product having an extended shelf-life of 20-30 days, comprising skim milk, and a butterfat substitute comprising a mixture of from about 66 to about 98 percent partially hydrogenated soybean oil comprising from about 70 to 80 percent unsaturated fatty acids including linoleic acid in an amount of about 5.8 percent, and from about 20 to about 30 percent saturated fatty acids, and from about 2 to about 34 percent mono- and diglycerides, by weight, said butterfat substitute being in an amount sufficient to provide a modified fluid milk product having substantially the same taste, appearance, body, and mouthfeel of a desired normal fluid milk product classified as lowfat or whole milk, said modified fluid milk product having a substantially increased shelf-life of 20-30 days compared to said normal fluid milk product.

A method for preparing a cholesterol-free, fluid milk product having substantially the same taste, appearance, body, and mouthfeel of a selected normal lowfat or whole milk product, comprising

• preparing a butterfat substitute comprising from about 66 to about 98 percent of said partially hydrogenated soybean oil comprising from about 70 to about 80 percent unsaturated fatty acids including linoleic acid in an amount of about 5.8 percent, and from about 20 to about 30 percent saturated fatty acids, and from about 2 to about 34 percent mono- and diglycerides, by weight,
• mixing a predetermined amount of said butterfat substitute with skim milk to provide a modified fluid milk product having substantially the same taste, appearance, body, and mouthfeel of said selected normal lowfat or whole milk product, which is substantially cholesterol-free, and includes substantially less fat than said selected normal fluid milk product.

A method for preparing a modified dairy product which is substantially cholesterol-free, has a substantially reduced saturated fat content, while maintaining substantially the same taste, appearance, body, and mouthfeel of the unmodified dairy product, comprising

• preparing a butterfat substitute comprising from about 66 to about 98 percent of said partially hydrogenated soybean oil comprising from about 70 to about 80 percent unsaturated fatty acids including linoleic acid in an amount of about 5.8 percent, and from about 20 to about 30 percent saturated fatty acids, and from about 2 to about 34 percent mono- and diglycerides, by weight,
• removing the normal butterfat component of a dairy product, and thereafter
• adding a predetermined amount of said butterfat substitute to said dairy product to obtain a modified dairy product having a desired taste, appearance, body, and mouthfeel substantially the same as the corresponding unmodified dairy product which has all of its butterfat component or which has had a portion of its butterfat component removed, said modified dairy product being substantially cholesterol-free having substantially less saturated fat than the corresponding unmodified dairy product and having a shelf life of 20-30 days, which is substantially increased as compared to the unmodified dairy product.

A method for substantially increasing the shelf-life of fluid milk products comprising

• preparing a butterfat substitute comprising from about 66 to about 98 percent of said partially hydrogenated soybean oil comprising from about 70 to about 80 percent unsaturated fatty acids including linoleic acid in an amount of about 5.8 percent, and from about 20 to about 30 percent saturated fatty acids, and from about 2 to about 34 percent mono- and diglycerides, by weight,
• mixing a predetermined amount of said butterfat substitute with skim milk to provide a modified fluid milk product having substantially the same taste, appearance, body, and mouthfeel of a selected normal lowfat or whole milk product, said modified fluid milk product being substantially cholesterol-free, including substantially less fat, and having a shelf-life of 20-30 days which is substantially increased as compared to said selected normal fluid milk product.