1. A PROCESS FOR PREPARING SWEETENED CONDENSED CREAM COMPRISNIG SEPARATING MILK TO PRODUCE CREAM HAVING A FAT CONTENT IN THE RANGE OF ABOUT 20 TO 40%, COMBINING SAID CREAM WITH SUCROSE TO PRODUCE A SWEETENED CREAM, THE AMOUNT OF SUCROSE COMBINED WITH THE CREAM BEING THAT WHICH WILL OBTAIN IN SAID SWEETENED CONDENSED CREAM A SUCROSE-IN-WATER PERCENTAGE OF ABOUT FROM 60 TO 65, HEATING THE SWEETENED CREAM TO ABOUT 200*F. FOR ABOUT 15 TO 25 SECONDS, CONTINUOUSLY PASSING THE HOT SWEETENED CREAM AS A FALLING FILM OVER A HEATED SURFACE UNDER VACUUM CONDITIONS TO EVAPORATE WATER AND DEAERATE WITH A MINIMUM OF AGITATION OF THE SWEETENED CREAM, THEREBY CONCENTRATING THE SWEETENED CREAMWITHOUT SUBSTANTIALLY DESTABILIZING THE EMULSION AND PRODUCING A STABLE SWEETENED CONDENSED CREAM.