METHOD FOR PRODUCING RAW CREAM, AND RAW CREAM HAVING 35 MASS OR ABOVE AND LESS THAN 40 MASS OF MILK FAT

摘要

PROBLEM TO BE SOLVED: To provide a method for producing raw cream suppressed in cream floating (creaming) and hardly causing feathering even if having ≥35 mass% and 40 mass% of milk fat, and to provide the raw cream having ≥35 mass% and 40 mass% of milk fat.;SOLUTION: This method for producing the raw cream comprises a sterilization process of sterilizing separate cream obtained by separating raw material milk and having ≥35 mass% and 40 mass% of milk fat, and a homogenizing process (a) of homogenizing the separate cream after the sterilization process. A homogenization temperature in the homogenizing process (a) exceeds 80°C.;COPYRIGHT: (C)2008,JPO&INPIT