Abstract
A novel cream was developed by combining membrane concentration and deoxygenation of raw milk prior to pasteurization. The cream was characterized by its unprecedented strong milk flavor and clear aftertaste. The cream was found to suppress the generation of unpleasant odor of heated egg. The cream was increased with the compositions related to milk aroma and taste. The oxygen removal prior to pasteurization was thought to suppress the oxidation of odor related compounds, resulting in the clear aftertaste. The suppression of unpleasant odor from food ingredients such as egg might be in relation to the deoxidized pasteurization, however, the mechanism is yet to be elucidated.
