Industrial butter with increased hardness is suggested, obtainable or obtained by(a) separating raw milk into a skimmed milk fraction and a cream fraction；(b) while adding water, separating the cream fraction of step (a) into a milk phase and an aqueous protein-lactose phase；(c) adding hard fat to the milk phase of step (b), and homogenising it； and(d) cooling the homogenised mass while shearing.
