A method for manufacturing a cream, with which it is possible to suppress the oxidation, denaturation, deterioration, etc. of nutrient components, and in particular, the deterioration or dissipation of flavor, occurring when a heat treatment is performed and a cream manufactured using the manufacturing method. The present invention is provided with a step in which raw materials of a cream are heat-treated, whereupon centrifugation is performed, the cream is separated, and a component adjustment process is performed on the separated cream. The present invention is provided with a step in which raw materials of a cream are heat treated, whereupon centrifugation is performed, and the cream is separated.本發明之課題係提供一種可抑制因加熱處理伴隨產生的營養成分的氧化、變性、劣化等,與特別可抑制風味劣化與散逸的乳霜類之製造方法,以及利用該製造方法製造之乳霜類。解決方式係具備對乳霜類原料進行加熱處理後,進行離心分離,分離出乳霜,再對該經分離之乳霜進行成分調整處理之步驟。本發明係具備對乳霜類原料進行加熱處理後,進行離心分離處理,再分離出乳霜之步驟。
