1. A CONTINUOUS METHOD OF PREPARING A SPREADABLE DAIRY PRODUCT WHICH IS STABLE AT ROOM TEMPERATURES AND WHICH IS ESSENTIALLY NON-FLUID AT ORDINARY REFRIGERATION TEMPERATURES COMPRISING FORMING A MIXTURE OF A DAIRY CREAM, FLUID WHOLE, CONDENSED SKIM OR RECONSTITUTED DRY SKIM MILK, EMULSIFIER, STABILIZER AND BODYING AGENT, HEATING THE MIXTURE TO A TEMPERATURE OF FROM 160*F. TO ABOUT 170*F., DEAERATING THE HEATED MIXTURE, HOMOGENIZING THE DEAERATED MIXTURE AT A PRESSURE OF FROM ABOUT 1300 TO 2000 P.S.I., STERILIZING THE MIXTURE, COOLING THE STERILIZED MIXTURE, HOMOGENIZING THE STERILIZED MIXTURE UNDER SUBSTANTIALLY STERILE CONDITIONS AT A PRESSURE OF FROM ABOUT 400 TO 750 P.S.I. TO OBTAIN A SPREADABLE DAIRY PRODUCT HAVING A BUTTERFAT CONTENT OF FROM ABOUT 22% TO ABOUT 32%, A MILK SOLIDS NOT FAT CONTENT OF FROM ABOUT 5% TO ABOUT 9%, AND A LACTOSE CONTENT OF FROM ABOUT 1% TO ABOUT 3%, AND PACKAGING SAID PRODUCT UNDER CONDITIONS TO MAINTAIN IT IN ITS STERILE STATE.