A method of producing cream from milk which comprises concentrating milk with the use of a membrane, then separating cream from the milk and pasteurizing the cream, wherein the dissolved oxygen concentration in the milk is lowered before the pasteurization to give cream being excellent in flavor and physical properties; a method of producing a fatty food or a fat-containing food having an excellent flavor by using the above-described cream as the starting material; and the cream being excellent in flavor and physical properties and the fatty food or the fat-containing food having an excellent flavor which are obtained by the production methods as described above.