Process for the continuous treatment of pure dairy cream by sterilisation

摘要

The aim of the invention is the preparation of unadulterated cream isolated from milk which can be stored for a relatively long time without, during this, losing its suitability for the preparation of whipped cream. For this purpose, a stream of pure cream following the sterilisation is degassed at a temperature between 60 and 30 DEG C, then homogenised at a temperature of 60 to 0 DEG C and then, at a temperature of at most 5 DEG C, is filled into hermetically tightly sealing containers.