FORFARANDE FOR KONTINUERLIG BEHANDLING AV NATURLIG GREDDE GENOM STERILISERING

摘要

The aim of the invention is to obtain a genuine dairy cream that will remain stable for a prolonged period without losing its ability to form "whipped cream". To this end, the stream of natural cream sterilised with indirect heat at a temperature of between 125 and 142 DEG C is directly homogenised at a temperature of between 60 and 0 DEG C and then packaged at a temperature not higher than 5 DEG C in hermetically sealed containers.