| 摘要 |
PURPOSE:When cream is made using milk, fat and oil or skim milk, the amount of fat in the product is controlled in a specific range to produce synthetic cream that is storable for a long period of time even when it is exposed to temperature changes and shaking on the way of distribution. CONSTITUTION:When synthetic cream is made by a usual method, that is, by mixing fat and oil with a solution or mixture composed of water, milk, skim milk and solid component of defatted milk and by homogenizing them, the amount of the fat and oil is adjusted so that the content of the fat and oil becomes 3-27wt%, preferably 15-25wt% in the product. |
