MILK FAT CREAM AND METHOD FOR MANUFACTURING SAME

摘要

Sucrose stearic acid ester having an HLB of 3 or less, sucrose palmitic acid ester having an HLB of 3 or less, and/or sucrose behenic acid ester having an HLB of 3 or less is added to a fat source separated from milk to prepare an oil phase. Milk protein is added to water, and sucrose stearic acid ester having an HLB of 15 or above and/or sucrose palmitic acid ester having an HLB of 15 or above is added to prepare a water phase. Mixing the oil phase and the water phase makes it possible to obtain a milk fat cream in which, when the milk fat cream is subjected to a freezing treatment such that the rate of temperature decrease when the center temperature falls from 0°C to -10°C is 0.10°C/minute or less and then subjected to a defrosting treatment in a 5°C atmosphere temperature, the rate of change in the median diameter of fat globules before and after the freezing and defrosting treatments is 20% or less and the rate of change in viscosity before and after the freezing and defrosting treatments is 50% or less.