To provide a method for producing fresh cream by which fat float (creaming) is suppressed and feathering hardly occurs.
The method for producing fresh cream having an average granular diameter of 2.7-3.3 μm includes following processes (1)-(5): (1) the process for preparing separated cream having a milk fat content of 35-46 mass%, from raw material milk; (2) a primary homogenization process for homogenizing the prepared separated cream under a homogenization pressure X (MPa); (3) the process for sterilizing the separated cream subjected to the primary homogenization; (4) a secondary homogenization process for homogenizing the sterilized separated cream under a homogenization pressure Y (MPa); and (5) the process for cooling the separated cream subjected to the secondary homogenization to produce fresh cream. The method satisfies the following equation: (equation 1) 0.5≤X/(X+Y)≤0.67.
NOMURA SHOTA
HABARA KAZUHIRO
HOSOKAWA YUKI
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