PROBLEM TO BE SOLVED: To provide a fresh cream having denseness, excellent stability against shearing, and excellent shape retention ability after whipping.SOLUTION: A milk with a fat content of 3 to 4.5 mass% and a non-fat milk solid content of 8 to 10 mass% is separated into a first condensed fat fraction and a first defatted fraction under a centrifugal acceleration of 3000 to 15000 G. The obtained first condensed fat fraction is separated into a second condensed fat fraction and a second defatted fraction under a centrifugal acceleration of 3000 to 15000 G. The obtained second condensed fat fraction is subjected to a germicidal treatment to obtain a fresh cream with a fat content of 30 to 50 mass%.SELECTED DRAWING: NoneCOPYRIGHT: (C)2018,JPO&INPIT【課題】濃厚感、せん断に対する良好な安定性、およびホイップ後の良好な保形性を有するフレッシュクリームを提供する。【解決手段】脂肪含量3~4.5質量%、無脂乳固形分8~10質量%の乳を、3000~15000Gの遠心加速度で第1の脂肪濃縮画分と第1の脱脂画分とに分離し、得られた第1の脂肪濃縮画分を、3000~15000Gの遠心加速度で第2の脂肪濃縮画分と第2の脱脂画分とに分離し、得られた第2の脂肪濃縮画分を殺菌処理して、脂肪含量が30~50質量%のフレッシュクリームを得る。【選択図】なし
