The process in order to increase the life and the capacity to be whipped cream treated by means of an overheating of short duration

摘要

After short-term intensive heating stage, e.g. 150 degrees C, cream is cooled to temp. at or below melting point of contained fats, e.g. 28 - 37 degrees C, then homogenised in same temperature range, pref. at 50 - 100 kg/cm2.