CN109090256A - One kind dilute cream processed again and preparation method thereof - Google Patents
One kind dilute cream processed again and preparation method thereof Download PDFInfo
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- CN109090256A CN109090256A CN201811063109.4A CN201811063109A CN109090256A CN 109090256 A CN109090256 A CN 109090256A CN 201811063109 A CN201811063109 A CN 201811063109A CN 109090256 A CN109090256 A CN 109090256A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C13/00—Cream; Cream preparations; Making thereof
- A23C13/12—Cream preparations
- A23C13/14—Cream preparations containing milk products or non-fat milk components
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Abstract
The present invention provides a kind of dilute cream processed again, obtained by comprising the following components in parts by weight: 30~40 parts of anhydrous butter oil, 0.5~3 part of protein, 0.1~2 part of emulsifier, 0.01~1 part of stabilizer and 54~68 parts of water.The present invention in anhydrous butter oil by being added the protein matched in right amount, emulsifier, stabilizer and water, thus dilute cream processed again, product quality is unstable caused by solving the problems, such as because of raw milk seasonal fluctuation.Further, the present invention passes through the anhydrous butter oil for the high, medium and low three kinds of different melting points for raising anhydrous butter oil point, after being used alone or being assembled, it is compounded again with suitable protein, emulsifier, stabilizer and water, neatly processing obtains the dilute cream product processed again with different characteristics, meet the needs of different application field, improves people's lives quality.
Description
Technical field
The present invention relates to dairy product processing fields, more particularly, to a kind of dilute cream processed again and preparation method thereof.
Background technique
Dilute cream is most popular one of the cream product of field of food.Dilute cream is widely used in coffee, dairy products, egg
In the varieties of food items such as cake, bread biscuit, good flavor, mouthfeel and unique molding decorative are provided.
Commercialized dilute cream mainly using raw milk as raw material, therefrom isolated fat content be 30~40% fresh milk
The techniques such as oil, then normalized, cooling, sterilization are process, and product quality is very big by raw milk qualitative effects.And raw material butterfat
Fat ingredient changes with season, lactation period and feed, and the fluctuation of generation will cause the fluctuation of dilute cream melting sources crystallization property, directly
Connect the product quality for influencing its processing gained dilute cream.Accordingly, with respect to creme fraiche, then dilute cream processed is in storage, transport
And sale aspect has more advantage.But dilute cream processed again is rarely reported both at home and abroad at present.
Summary of the invention
In view of the problems of the existing technology, the present invention provides one kind dilute cream processed again and preparation method thereof, described to make again
Dilute cream stay in grade meets consumer's different demands.
It is obtained by comprising the following components in parts by weight: anhydrous butter oil 30~40 the present invention provides a kind of dilute cream processed again
Part, 0.5~3 part of protein, 0.1~2 part of emulsifier, 0.01~1 part of stabilizer and 54~68 parts of water.
In above-mentioned technical proposal, by be added in anhydrous butter oil the protein matched in right amount, emulsifier, stabilizer and
Water, thus dilute cream processed again.Since anhydrous butter oil will not be as whipping cream, quality is fluctuated with factors such as season, feeds
And fluctuate, therefore, according to said components and dilute cream stay in grade processed again obtained is matched, facilitates storage, transport and sale.
Preferably, the anhydrous butter oil is in low melting point anhydrous butter oil, middle fusing point anhydrous butter oil and high-melting-point anhydrous butter oil
It is one or more, the low melting point anhydrous butter oil fusing point be lower than 25 DEG C, the middle fusing point anhydrous butter oil fusing point be 25 DEG C~35
DEG C, the high-melting-point anhydrous butter oil fusing point is higher than 35 DEG C.
Further, the low melting point anhydrous butter oil, the middle fusing point anhydrous butter oil and the high-melting-point anhydrous butter oil by
Divide and propose anhydrous butter oil acquisition, specific fractionation method includes: that anhydrous butter oil is warming up to 25 DEG C of constant temperature to stand, and takes out wherein liquid phase portion
Dividing is the low melting point anhydrous butter oil；Constant temperature is stood after remaining solids fraction is continuously heating to 35 DEG C again, separates solid liquid phase,
Liquid phase is the middle fusing point anhydrous butter oil, and solid phase is the high-melting-point anhydrous butter oil.
In above-mentioned technical proposal, low melting point anhydrous butter oil, the anhydrous milk of middle fusing point are raised when anhydrous butter oil is further divided
After the component of oil and these three different melting points of high-melting-point anhydrous butter oil, can these three components be used alone or be compounded, then
Protein, emulsifier, stabilizer and water are added, so that processing obtains the dilute cream processed again with different characteristics, meets different foods
The demand of product processing.
Preferably, the protein is one or both of milk protein concentrate and skimmed milk powder.
Preferably, the emulsifier is one of tween, lecithin, polyglycerol ester and monoglyceride or a variety of.It is described poly-
Glyceride can be the different polyglyceryl fatty acid ester of the degree of polymerization, or the polyglyceryl fatty acid ester of different polymerization degree forms
Mixture.
Preferably, the stabilizer is one of carrageenan, guar gum, xanthan gum and microcrystalline cellulose or a variety of.
Preferably, the dilute cream processed again is obtained by comprising the following components in parts by weight: 30~40 parts of anhydrous butter oil, newborn egg
1~2.5 part of white concentrate/skimmed milk powder, 0.05~0.1 part of tween, 0.1~0.5 part of lecithin, 0~0.2 part of polyglycerol ester,
0.1~0.5 part of monoglyceride, 0.02~0.08 part of carragheen, 0.01~0.05 part of guar gum, 0.01~0.04 part of xanthan gum and water
59~63.7 parts.
Found by many experiments, when using milk protein concentrate or skimmed milk powder as protein, with tween, lecithin,
Polyglycerol ester and monoglyceride are compounded by said ratio is used as emulsifier, multiple by said ratio with carrageenan, guar gum and xanthan gum
With as stabilizer, and dosage of each component is adjusted, finally obtained dilute cream quality processed again is more stable.
Alternatively, stabilizer, which changes, makees microcrystalline cellulose, and obtained product quality is also preferable, specifically such as in above-mentioned technical proposal
Under:
The dilute cream processed again is obtained by comprising the following components in parts by weight: 30~40 parts of anhydrous butter oil, lactoprotein concentration
1~2.5 part of object/skimmed milk powder, 0.05~0.1 part of tween, 0.1~0.5 part of lecithin, 0~0.2 part of polyglycerol ester, monoglyceride
0.1~0.5 part, 0.2~0.5 part of microcrystalline cellulose and 58.7~63.6 parts of water.
As a kind of specific preferred embodiment, the dilute cream processed again is obtained by comprising the following components in parts by weight:
30~40 parts of low melting point anhydrous butter oil, 2~2.5 parts of milk protein concentrate, 0.05~0.07 part of tween, lecithin 0.1~0.2
Part, 0~0.1 part of polyglycerol ester, 0.2~0.4 part of monoglyceride, 0.2~0.5 part of microcrystalline cellulose and 59.2~62.5 parts of water.
In above-mentioned technical proposal, low melting point anhydrous butter oil and other component compatibilities, obtained dilute cream processed again are individually selected
Stability is high, is suitable for deepfreeze, can be used for the production of the bakings product such as Egg Tarts.
As a kind of specific preferred embodiment, the dilute cream processed again is obtained by comprising the following components in parts by weight:
30~40 parts of middle fusing point anhydrous butter oil, 1~1.5 part of skimmed milk powder, 0.05~0.8 part of tween, 0.4~0.5 part of lecithin, gather it is sweet
0.1~0.2 part of grease, 0.4~0.5 part of monoglyceride, 0.05~0.08 part of carragheen, 0.03~0.05 part of guar gum, xanthan gum
0.02~0.04 part and 59.3~63 parts of water.
In above-mentioned technical proposal, fusing point anhydrous butter oil and other component compatibilities in independent selection, obtained dilute cream processed again
At room temperature be solid-state, reach 35 DEG C it is i.e. fusible, be suitable for it is for cooking.
As a kind of specific preferred embodiment, the dilute cream processed again is obtained by comprising the following components in parts by weight:
30~40 parts of high-melting-point anhydrous butter oil, 1.5~2 parts of skimmed milk powder, 0.08~0.1 part of tween, 0.3~0.5 part of lecithin, gather it is sweet
0.1~0.2 part of grease, 0.3~0.5 part of monoglyceride, 0.3~0.5 part of microcrystalline cellulose and 59.2~62.4 parts of water.
In above-mentioned technical proposal, high-melting-point anhydrous butter oil and other component compatibilities, obtained dilute cream processed again are individually selected
Hardness is larger, plasticity is strong, is suitable for cake, also has the function of that auxiliary generates flavor of dairy products.Simultaneously in transport
Pay attention to being unable to shaking amplitude in the process big, is dismissed with anti-automatic.
The present invention also provides the preparation methods of above-mentioned dilute cream processed again, comprising the following steps:
(1) it is two parts by the moisture, is respectively used to dissolve the protein and the stabilizer, protein point is made
Dispersion liquid and stabilizer colloid emulsion；
(2) anhydrous butter oil is heated beyond 65 DEG C, the emulsifier is added, stirred to whole dissolutions, obtain oily phase
Solution；
(3) protein dispersion, the stabilizer colloid emulsion and the institute obtained step (1) and step (2)
Oil-phase solution mixing is stated, dispersion obtains dilute cream mixed emulsion；
(4) the dilute cream mixed emulsion for obtaining step (3) successively carries out homogeneous, sterilizing, second homogenate and cooling,
Up to the dilute cream processed again.
Above-mentioned preparation method is simple, mild condition, the organoleptic quality and quality of product will not be destroyed, so that matter be prepared
Measure controllable and reliable dilute cream processed again.
Preferably, actual conditions in the step (4) are as follows: the dilute cream mixed emulsion is subjected to homogeneous, level-one homogeneous
Pressure is 1~6MPa, and double-stage homogenization pressure is 4~12MPa, 3~5s of sterilizing is then carried out at 135~145 DEG C, then carry out the
Second homogenate, pressure are 2~8MPa, are stored after finally cooling down mixed emulsion rapidly.
The present invention in anhydrous butter oil by being added the protein matched in right amount, emulsifier, stabilizer and water, to obtain
Dilute cream processed again, product quality is unstable caused by solving the problems, such as because of raw milk seasonal fluctuation.Further, the present invention is logical
The anhydrous butter oil for crossing the high, medium and low three kinds of different melting points for raising anhydrous butter oil point, after being used alone or being assembled, then
It is compounded with suitable protein, emulsifier, stabilizer and water, neatly processing obtains having the dilute cream processed again of different characteristics to produce
Product meet the needs of different application field, improve people's lives quality.
Detailed description of the invention
In order to more clearly explain the embodiment of the invention or the technical proposal in the existing technology, to embodiment or will show below
There is attached drawing needed in technical description to be briefly described, it should be apparent that, the accompanying drawings in the following description is the present invention
Some embodiments for those of ordinary skill in the art without creative efforts, can also basis
These attached drawings obtain other attached drawings.
Fig. 1 is 4 DEG C of isothermal crystal curve graphs of three kinds of different melting points anhydrous butter oils；
Fig. 2 is the stability analysis figure of the dilute cream processed again in the embodiment of the present invention 1~4；
Fig. 3 is the compocasting process analysis chart of the dilute cream processed again in the embodiment of the present invention 1~4.
Specific embodiment
Combined with specific embodiments below, specific embodiments of the present invention will be described in further detail.Following embodiment
For illustrating the present invention, but it is not intended to limit the scope of the invention.
In following embodiment, in addition to low melting point anhydrous butter oil, middle fusing point anhydrous butter oil and high-melting-point anhydrous butter oil, remaining is former
Material is commercially available.
Embodiment 1
The present embodiment provides a kind of dilute creams processed again, are made by the component of following parts by weight: 36 parts of low melting point anhydrous butter oil,
2.5 parts of milk protein concentrate, 0.05 part of tween, 0.1 part of lecithin, 0.1 part of three polyglycerol esters (being purchased from Cargill Inc), list
Sweet 0.3 part of ester (being purchased from Cargill Inc), 0.5 part of microcrystalline cellulose and 60.9 parts of water.
Wherein, low melting point anhydrous butter oil is to divide to mention from anhydrous butter oil to obtain, and specific fractionation method is as follows: by anhydrous butter oil
8-24h is placed in constant temperature at this temperature after being warming up to 25 DEG C, taking out wherein liquid phase part is low melting point anhydrous butter oil；It will remain again
Remaining solids fraction be continuously heating to 35 DEG C after in constant temperature 8-24h at this temperature, separate solid liquid phase, liquid phase be in the anhydrous milk of fusing point
Oil, solid phase are high-melting-point anhydrous butter oil.The main fatty acid composition of three kinds of different melting points anhydrous butter oils and content such as 1 institute of table
Show.4 DEG C of isothermal crystal curve graphs of three kinds of different melting points anhydrous butter oils are as shown in Figure 1.
The main fatty acid of 1 three kinds of different melting points anhydrous butter oils of table forms and content
The present embodiment also provides the preparation method of above-mentioned dilute cream processed again, comprising the following steps:
(1) milk protein concentrate is dissolved in half water, obtains protein dispersion；
(2) microcrystalline cellulose is dissolved in remaining water, carries out high speed dispersion, stabilizer colloid emulsion is made；
(3) low melting point anhydrous butter oil is heated to that tween, lecithin, three polyglycerol esters and monoglyceride is added more than 65 DEG C,
It is stirred continuously to whole dissolutions, obtains oil-phase solution；
(4) protein dispersion, stabilizer colloid emulsion and the oil-phase solution obtained above-mentioned steps (1)~(3) is mixed
It closes, stirring, high speed dispersion obtains dilute cream mixed emulsion；
(5) the dilute cream mixed emulsion for obtaining step (4) carries out homogeneous, and level-one homogenization pressure is 5MPa, double-stage homogenization
Pressure is 10MPa, 3~5s of sterilizing is then carried out at 135~145 DEG C, then carry out second of homogeneous, pressure 4MPa, finally
Mixed emulsion is rapidly cooled to room temperature to get the dilute cream processed again.
Embodiment 2
The present embodiment provides a kind of dilute creams processed again, are made by the component of following parts by weight: 36 parts of middle fusing point anhydrous butter oil,
1 part of skimmed milk powder (purchased from permanent natural), 0.05 part of tween, 0.5 part of lecithin, 0.2 part of three polyglycerol ester, 0.5 part of monoglyceride, card
0.08 part of glue of drawing, 0.05 part of guar gum, 0.04 part of xanthan gum and 61.58 parts of water.
Wherein, middle fusing point anhydrous butter oil is to divide to mention from anhydrous butter oil to obtain, and specific fractionation method is the same as embodiment 1.
The present embodiment also provides the preparation method of above-mentioned dilute cream processed again, comprising the following steps:
(1) skimmed milk powder is dissolved in half water, obtains protein dispersion；
(2) carrageenan, guar gum and xanthan gum are added in remaining water, carry out high speed dispersion, stabilizer colloid is made
Emulsion；
(3) middle fusing point anhydrous butter oil is heated to that tween, lecithin, three polyglycerol esters and monoglyceride is added more than 65 DEG C,
It is stirred continuously to whole dissolutions, obtains oil-phase solution；
(4) protein dispersion, stabilizer colloid emulsion and the oil-phase solution obtained above-mentioned steps (1)~(3) is mixed
It closes, stirring, high speed dispersion obtains dilute cream mixed emulsion；
(5) the dilute cream mixed emulsion for obtaining step (4) carries out homogeneous, and level-one homogenization pressure is 4MPa, double-stage homogenization
Pressure is 8MPa, 3~5s of sterilizing is then carried out at 135~145 DEG C, then carry out second of homogeneous, pressure 2MPa, finally will
Mixed emulsion is rapidly cooled to room temperature to get the dilute cream processed again.
Embodiment 3
The present embodiment provides a kind of dilute creams processed again, are made by the component of following parts by weight: 36 parts of high-melting-point anhydrous butter oil,
1.5 parts of skimmed milk powder, 0.1 part of tween, 0.5 part of lecithin, 0.2 part of three polyglycerol ester, 0.5 part of monoglyceride, microcrystalline cellulose 0.5
Part and 60.7 parts of water.
Wherein, high-melting-point anhydrous butter oil is to divide to mention from anhydrous butter oil to obtain, and specific fractionation method is the same as embodiment 1.
The present embodiment also provides the preparation method of above-mentioned dilute cream processed again, comprising the following steps:
(1) skimmed milk powder is dissolved in half water, obtains protein dispersion；
(2) microcrystalline cellulose is added in remaining water, carries out high speed dispersion, stabilizer colloid emulsion is made；
(3) high-melting-point anhydrous butter oil is heated to that tween, lecithin, three polyglycerol esters and monoglyceride is added more than 65 DEG C,
It is stirred continuously to whole dissolutions, obtains oil-phase solution；
(4) protein dispersion, stabilizer colloid emulsion and the oil-phase solution obtained above-mentioned steps (1)~(3) is mixed
It closes, stirring, high speed dispersion obtains dilute cream mixed emulsion；
(5) the dilute cream mixed emulsion for obtaining step (4) carries out homogeneous, and level-one homogenization pressure is 2MPa, double-stage homogenization
Pressure is 8MPa, 3~5s of sterilizing is then carried out at 135~145 DEG C, then carry out second of homogeneous, pressure 3MPa, finally will
Mixed emulsion is rapidly cooled to room temperature to get the dilute cream processed again.
Embodiment 4
The present embodiment provides a kind of dilute creams processed again, are made by the component of following parts by weight: 36 parts of anhydrous butter oil, lactoprotein
2 parts of concentrate, 0.1 part of tween, 0.3 part of lecithin, 0.1 part of three polyglycerol ester, 0.3 part of monoglyceride, 0.2 part of microcrystalline cellulose and
61 parts of water.Wherein, anhydrous butter oil proposes processing without dividing.
Preparation method is the same as embodiment 1.
Performance test
Stability analysis (using global function stability analysis instrument) is carried out to the dilute cream processed again in Examples 1 to 4 and is beaten
Specificity analysis, as a result as shown in Figures 2 and 3.
It can be seen from the figure that dilute cream stability processed again height, the foam hard that embodiment 1 obtains are low, it is suitable for low temperature cold
Hiding can be used for the production of the bakings product such as Egg Tarts；The dilute cream stability processed again and foam hard that embodiment 2 obtains are moderate, suitable for cooking
It calls；The dilute cream foam hard processed again that embodiment 3 obtains is larger, plasticity is strong, is suitable for cake, also has auxiliary life
At the effect of flavor of dairy products.As it can be seen that the anhydrous butter oil of different melting points to be used alone or compound, it can neatly process and be had
There is the dilute cream product processed again of different characteristics, meet the needs of different application field, improves people's lives quality.
Finally, method of the invention is only preferable embodiment, it is not intended to limit the scope of the present invention.It is all
Within the spirit and principles in the present invention, any modification, equivalent replacement, improvement and so on should be included in protection of the invention
Within the scope of.
Claims (10)
1. a kind of dilute cream processed again, which is characterized in that obtained by comprising the following components in parts by weight: 30~40 parts of anhydrous butter oil,
0.5~3 part of protein, 0.1~2 part of emulsifier, 0.01~1 part of stabilizer and 54~68 parts of water.
2. dilute cream processed again according to claim 1, which is characterized in that the protein is milk protein concentrate and degreasing
One or both of milk powder；
And/or the emulsifier is one of tween, lecithin, polyglycerol ester and monoglyceride or a variety of；
And/or the stabilizer is one of carrageenan, guar gum, xanthan gum and microcrystalline cellulose or a variety of.
3. dilute cream processed again according to claim 1, which is characterized in that the anhydrous butter oil be low melting point anhydrous butter oil,
One of middle fusing point anhydrous butter oil and high-melting-point anhydrous butter oil are a variety of, and the low melting point anhydrous butter oil fusing point is lower than 25 DEG C,
The middle fusing point anhydrous butter oil fusing point is 25 DEG C~35 DEG C, and the high-melting-point anhydrous butter oil fusing point is higher than 35 DEG C.
4. dilute cream processed again according to claim 3, which is characterized in that the low melting point anhydrous butter oil, the middle fusing point
Anhydrous butter oil and the high-melting-point anhydrous butter oil mention anhydrous butter oil by point and obtain, and specific fractionation method includes: by anhydrous butter oil liter
Temperature to 25 DEG C of constant temperature are stood, and taking out wherein liquid phase part is the low melting point anhydrous butter oil；Remaining solids fraction is continued again
Constant temperature is stood after being warming up to 35 DEG C, separates solid liquid phase, liquid phase is the middle fusing point anhydrous butter oil, and solid phase is the high-melting-point
Anhydrous butter oil.
5. dilute cream processed again according to claim 3, which is characterized in that obtained by comprising the following components in parts by weight: nothing
30~40 parts of water cream, 1~2.5 part of milk protein concentrate/skimmed milk powder, 0.05~0.1 part of tween, lecithin 0.1~0.5
Part, 0~0.2 part of polyglycerol ester, 0.1~0.5 part of monoglyceride, 0.02~0.08 part of carragheen, 0.01~0.05 part of guar gum, Huang
0.01~0.04 part and 59~63.7 parts of water of virgin rubber；
Alternatively, obtained by comprising the following components in parts by weight: 30~40 parts of anhydrous butter oil, milk protein concentrate/skimmed milk powder 1~
2.5 parts, 0.05~0.1 part of tween, 0.1~0.5 part of lecithin, 0~0.2 part of polyglycerol ester, 0.1~0.5 part of monoglyceride, crystallite
0.2~0.5 part and 58.7~63.6 parts of water of cellulose.
6. dilute cream processed again according to claim 5, which is characterized in that obtained by comprising the following components in parts by weight: low
30~40 parts of fusing point anhydrous butter oil, 2~2.5 parts of milk protein concentrate, 0.05~0.07 part of tween, 0.1~0.2 part of lecithin,
0~0.1 part of polyglycerol ester, 0.2~0.4 part of monoglyceride, 0.2~0.5 part of microcrystalline cellulose and 59.2~62.5 parts of water.
7. dilute cream processed again according to claim 5, which is characterized in that obtained by comprising the following components in parts by weight: in
30~40 parts of fusing point anhydrous butter oil, 1~1.5 part of skimmed milk powder, 0.05~0.8 part of tween, 0.4~0.5 part of lecithin, polyglycereol
0.1~0.2 part of ester, 0.4~0.5 part of monoglyceride, 0.05~0.08 part of carragheen, 0.03~0.05 part of guar gum, xanthan gum
0.02~0.04 part and 59.3~63 parts of water.
8. dilute cream processed again according to claim 5, which is characterized in that obtained by comprising the following components in parts by weight: high
30~40 parts of fusing point anhydrous butter oil, 1.5~2 parts of skimmed milk powder, 0.08~0.1 part of tween, 0.3~0.5 part of lecithin, polyglycereol
0.1~0.2 part of ester, 0.3~0.5 part of monoglyceride, 0.3~0.5 part of microcrystalline cellulose and 59.2~62.4 parts of water.
9. the preparation method of dilute cream processed again according to any one of claims 1 to 8, which comprises the following steps:
(1) it is two parts by the moisture, is respectively used to dissolve the protein and the stabilizer, protein dispersion is made
With stabilizer colloid emulsion；
(2) anhydrous butter oil is heated beyond 65 DEG C, the emulsifier is added, stirred to whole dissolutions, obtain oil-phase solution；
(3) protein dispersion, the stabilizer colloid emulsion and the oil obtained step (1) and step (2)
The mixing of phase solution, dispersion obtain dilute cream mixed emulsion；
(4) the dilute cream mixed emulsion for obtaining step (3) successively carry out homogeneous, sterilizing, second homogenate and it is cooling to get
The dilute cream processed again.
10. preparation method according to claim 9, which is characterized in that actual conditions in the step (4) are as follows: will be described
Dilute cream mixed emulsion carries out homogeneous, and level-one homogenization pressure is 1~6MPa, and double-stage homogenization pressure is 4~12MPa, then 135
3~5s of sterilizing is carried out at~145 DEG C, then carries out second of homogeneous, and pressure is 2~8MPa, finally cools down mixed emulsion rapidly
After store.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111328878A (en) * | 2020-04-08 | 2020-06-26 | 上海尚蝶实业有限公司 | Low-fat cream and production method thereof |
| CN111374185A (en) * | 2020-04-13 | 2020-07-07 | 增城市麦肯嘉顿食品有限公司 | High-stability milk cream and preparation method thereof |
| CN114568535A (en) * | 2020-11-30 | 2022-06-03 | 内蒙古伊家好奶酪有限责任公司 | Cream and its production method |
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