PROBLEM TO BE SOLVED BY THE INVENTION The present invention provides a fresh cream which is rich in milk flavor and which does not emphasize salty taste even when defatted concentrated milk or skim milk powder is used, and a method for producing the same. SOLUTION: The method for producing a fresh cream according to the present invention includes a separation step (S101) and a dilution step (S102). In the separation step (S101), raw milk is centrifuged to obtain a separated cream having a fat percentage of 51% by mass or more and 65% by mass or less. In the diluting step (S102), one or both of defatted concentrated milk and skimmed milk powder is added to a separate cream, the fat percentage is 45% by mass or more and 50% by mass or less, the nonfat milk solid content is 6% by mass or more 15 To obtain a diluted cream having a mass% or less. (FIG.【解決課題】 本発明では,脱脂濃縮乳や脱脂粉乳を用いても,塩味が強調されない,乳風味の濃厚なフレッシュクリーム及びその製造方法を提供する。【解決手段】 本発明に係るフレッシュクリームの製造方法は,分離工程(S101)と希釈工程(S102)を含む。分離工程(S101)は,原料乳を遠心分離し,脂肪率が51質量%以上65質量%以下の分離クリームを得る工程である。希釈工程(S102)は,分離クリームに脱脂濃縮乳及び脱脂粉乳のいずれか又は両方を添加し,脂肪率が45質量%以上50質量%以下であり,無脂乳固形分量が6質量%以上15質量%以下の希釈クリームを得る工程である。【選択図】図2
