| 摘要 |
PROBLEM TO BE SOLVED: To provide a milk fat cream which has the original good flavor of milk, is a low fat type having a milk fat rate of <35%, and always stably gives a good whipping property. SOLUTION: The milk fat cream always stably having a good whipping property and having a fat rate of≥27% to <35% can be obtained by quickly cooling a cream, subjecting the cooled cream to a temporary heating treatment and then cooling the cream. COPYRIGHT: (C)2009,JPO&INPIT
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