Butter, cream and ice cream Technologies for preparing butter and cream evoluated slowly during many years, mainly for regulatory reasons. Dairy ice creams, as recent products, benefit of more flexibility in their composition. However, the technical improvements recently autorized opened the field of important diversifications in terms of fat contents in one way, and also in terms of composition of this fat material always exclusively from milk, in an other way. So, for better answering to consumers demand, this composition can be modulated, at the level of milk production, via animal feeding, or at the technical level, via physical processeses. That can be performed for example by anhydrous milk fat material fractionation or by specific extraction of unfavourable components. All these possibilities permit to milk industry today, to offer to consumers, a large scale of butters, creams and dairy ice creams whose making processes don't affect, or affect very few, the nutritional characteristics of the initial fat material.
