| 摘要 |
A stream of cream is sterilized continuously by indirect heating to a temperature between 125 and 140 deg.C followed by degassing at a temperature of 30 to 60 deg.C. The degassed stream is homogenized at a temperature of between 0 and 60 deg.C and the cream is packed at a temperature of max. 5 deg.C in hermetically sealed containers.
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