| 摘要 |
PROBLEM TO BE SOLVED: To provide a milk fat cream which has excellent storage stability, and is suppressed in coagulation of milk fat globules compared with conventional creams.SOLUTION: A milk fat cream is improved in emulsification stability of a milk fat cream, and suppressed in coagulation of milk fat globules even when vibration and/or a temperature change is applied during storage or transportation, by homogenizing raw material milk so as to adjust the ratio of free fat in a milk fat cream, or ratio of free fat to total fat in a milk fat cream, to 3.5% or lower before a cream separation step of recovering a cream layer by centrifugation. |
