| 摘要 |
PROBLEM TO BE SOLVED: To provide whipped cream which has excellent milk flavor and keeps stable shape holding properties.SOLUTION: Cream for whipping contains synthetic cream containing vegetable fat, synthetic cream containing milk fat, or synthetic cream containing milk fat and vegetable fat, fresh cream, and lactoprotein degradation product, and satisfies (a) to (d) below. (a) fat globule diameter of the fresh cream is 3.0 μm or more, (b) non-protein nitrogen ratio of the lactoprotein degradation product is 5 to 32.5%, (c) a ratio of the lactoprotein degradation product in the total protein contained in the cream for whipping is 15% or more, and (d) the lactoprotein degradation product is contained in the cream for whipping by 0.24 mass % or more. |
