PREPARATION OF IMPROVED CREAM

Title:

PREPARATION OF IMPROVED CREAM

Document Type and Number:

Japanese Patent JPH08205770

Kind Code:

A

Abstract:

PURPOSE: To obtain cream having excellent flavor and stable physical properties by adding a milk component to raw cream at a specific temperature.

CONSTITUTION: Milk component such as butter, cheese, condensed whey, an ice cream, condensed milk, condensed skim milk, condensed whole fatty milk, evaporated milk, evaporated skim milk, sweetened condensed milk, sweetened condensed skim milk, whole fatty powder milk, skimmed powder milk, cream powder, whey powder, butter milk powder, sweetened powder milk, modified milk powder, fermented milk, lactic acid bacteria beverage or milk sugar is added to raw cream at 15-45°C, pasteurized or sterilized to obtain the objective cream.

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Inventors:

OKAMOTO KAZUHISA
AKAI KAZUYO
KAKURAI AKI
MIYABE MASAAKI

Application Number:

JP1485795A

Publication Date:

August 13, 1996

Filing Date:

February 01, 1995

Export Citation:

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Assignee:

FUJI OIL CO LTD

International Classes:

A23C13/14; (IPC1-7): A23C13/14

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