Abstract
This disclosure establishes the public domain agricultural parameters for synthesizing a specialized ruminant milk fat base optimized structurally for high-end baking, laminating, and pastry production. This invention defines the precise thermodynamic climate requirements, soil chemistry thresholds, and botanical poly-culture ratios required to yield a milk lipid profile characterized by an elevated melting point and high structural elasticity, independent of a restricted geographic location or a specific animal species.
Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 License.
Recommended Citation
Durdle, Natalie M. Miss, "Pastry Butter", Technical Disclosure Commons, (June 23, 2026)
https://www.tdcommons.org/dpubs_series/10528
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