To provide a dairy product treating method for treating an emulsion-containing liquid dairy product such as fresh cream, capable of freezing, preserving and thawing the liquid dairy product without spoiling quality, and consequently, stably supplying the dairy product to the market, regardless of the supply-demand balance by season of raw material milk and the dairy product.
This dairy product treating method includes producing a frozen powdery dairy product by spraying an emulsion-containing liquid dairy product together with liquefied gas, preserving the product at -40C to -24C, and thawing the product if necessary considering a volume of production of raw material milk, and at this time, mixing a powdery dairy product with a heated liquefied dairy product or its liquid food raw material. In mixing, the mixing ratio of the liquid dairy product or its liquid food raw material to the powdery dairy product is (5-95):(95-5) by weight ratio, and an initial temperature of the liquid dairy product or its liquid food raw material in mixing is set at 40-80C, and a temperature of the mixture in mixing is kept at 40-80C.
KAMIO MAKOTO
HOSODA MASATAKA
SATO AKIRA
SATO MASAYUKI
