| 摘要 |
<p>[Problem] To provide a fresh cream, which has a relatively low fat content and yet has a rich body taste, and a method for producing the same. To provide a fresh cream, which can be stabilized at a relatively low overrun and has an appropriate viscosity, and a method for producing the same. [Solution] According to the present invention, a fresh cream, which has a relatively low fat content and yet has a rich body taste, can be obtained by preparing desalted condensed milk while controlling solid non-fat (SNF) concentration and salt concentration and then centrifuging said desalted condensed milk.</p> |
