Oh, dear lord... and to think I used to waste my money on butter oil. From what I'm reading above, what a scam.
The process in the patent application above is exactly what I'd do in my home kitchen to make classic clarified butter - skim cream from milk, churn it, press out the buttermilk, cook it at a low temperature to clarify (that is, separate the milk solids from the butterfat) without browning the milk solids, then filtering out the milk solids. Only difference is, they use a fancy schmancy centrifuge to make sure all the butter solids are gone - whoopty.
And if they're proclaiming to cook it at "below 150F" to accomplish this, then... it isn't raw. So they're lying somewhere - either in the patent app or on their labels.
I never even thought to think about it before, but now that y'all have brought it to my attention, I won't be wasting good money on butter oil anymore.
For that matter, you only lose a small volume of the butter to the filtered milk solids to make ghee. If you believe that there's an advantage in your butter being raw, then you're best off with a schmear of good raw butter on your veggies.