A mixture of 30 parts of dried milk and 70 parts of powdered monoglycerides of palmitic and stearic acids is added to skim milk at 30-50A° C at 0.4-1% in relation to the finished mix. Following heating to 65-70A° C, milk fat is added with thorough stirring. The method ensures efficient emulsification of milk fat without the necessity of adding surface-active agents.

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