1. IN THE PROCESS OF PRODUCING AN AROMATIZED BUTTER HAVING GOOD KEEPING QUALITIES, AN AROMATIZED BUTTER HAVING GOOD KEEPING QUALITIES, IN WHICH BUTTER FAT CONTAINED IN RICH CREAM IS CONVERTED FROM A DISPERSED PHASE TO A CONTINUOUS PHASE BY COOLING THE CREAM, THEREBY FORMING FROM THE CONTINUOUS LIQUID PHASE OF THE CREAM MOSITURE DROPLETS OF SMALLER SIZE THAN THE MOSITURE DROPLETS IN BUTTER OBTAINED BY WORKING THE BUTTER FAT TO EFFECT THE PHASE CONVERSION, AND IN WHICH AROMATICS ARE INTRODUCED INTO THE MATERIAL BEING PROCESSED AT SUCH A STAGE OF THE PROCESS AS TO BE INCLUDED IN THE FINAL PRODUCT, THE IMPROVEMENT WHICH COMPRISES MIXING WITH SAID MATERIAL THE AROMATICS IN DROPLETS MORE COARSELY DISPERSED AND OF A LARGER SIZE THAN SAID FIRST MOISTURE DROPLETS, WHEREBY THE FINAL BUTTER PRODUCT CONTAINS FINELY DISPERSED AND COMMINUTED MOSITURE DROPLETS FORMED, IN SAID PHASE CONVERSION, FROM THE CONTINUOUS LIQUID PHASE OF THE CREAM, AND ALSO CONTAINS LARGER AND MORE COARSELY DISPERSED MOSITURE DROPLETS WHICH, AFTER THE PHASE CONVERSION, INCLUDE THE MAJOR PART OF THE AROMATICS.