CREAM AND PROCESSED CREAM PRODUCTS HAVING EXCELLENT FLAVOR AND PHYSICAL PROPERTIES AND METHOD OF PRODUCING THE SAME

• Main Authors: KOMATSU, YOSHINORI, TOYODA, IKURU, NAKAOKA, AKEMI, TAMAI, SHIGERU
• Format: Patent
• Language: English; French; German
• Published: 29.08.2007
• Subjects: DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; MAKING THEREOF; MILK OR CHEESE SUBSTITUTES; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention relates to a process for producing cream from milk, which includes carrying out a membrane concentration of the milk, then carrying out a separation of the cream from the milk, and then carrying out a pasteurization of the cream, in which the process further includes decreasing a dissolved oxygen concentration in the milk before the pasteurization; and further relates to a process for producing fatty food or fat-containing food by using the cream as a raw material, and the cream having an excellent flavor and physical properties, the fatty food having a good flavor, and the fat-containing food having a good flavor, which can be obtained by the processes.