The present invention provides a milk fat cream with excellent emulsion stability and favorable whipping characteristics, which offers the favorable flavor of milk, does not use emulsifiers and other stabilizing additives, and does not require requiring special equipment or complex procedures in its manufacture.By homogenizing raw milk at 2.0 to 5.0 MPa prior to the cream separation step before recovering the cream layer by centrifugal separation, a milk fat cream with excellent emulsion stability and favorable whipping characteristics is obtained.本發明提供一種乳脂肪奶油，其不使用乳化劑等安定化用添加物，在製造上也不使用特別的裝置設備及複雜的步驟，具有乳來源之良好風味、乳化安定性優異、且具有良好攪打性(whipability)。本發明提供之乳脂肪奶油，係在利用離心分離回收奶油層前，在奶油分離步驟前將原料乳以2.0~5.0MPa均質化而得，乳化安定性優異、且具有良好攪打性。
