In this study, the effect of using centrifugal or screw pumps to deliver cream at different temperatures for ultra-high temperature (UHT) sterilization on the physicochemical quality of cream was investigated. It turned out that delivering cream at 10 ℃ by a centrifugal pump caused fat aggregation and precipitation and significantly reduced viscosity compared to delivering it at 60 ℃ or by a screw pump. The particle size of cream delivered at 10 ℃ by the centrifugal pump was the largest and most uneven, and the particle size of cream delivered at 60 ℃ by the centrifugal pump, at 10 ℃ and 60 ℃ by the screw pump were close. The particle size of cream delivered at 60 ℃ by the centrifugal pump was the most homogeneous. The whipping rate and hardness of cream delivered at 60 ℃ by the two pumps were close to each other, while cream delivered at 10 ℃ by the screw pump had the lowest whipping rate. Cream delivered at 10 ℃ by the centrifugal pump could not be whipped even after being churned for a long time. There was a significant difference in the microstructure but not the fatty acid composition of the four cream samples. Fat globules in cream delivered at 60 ℃ were small and dense while those in cream delivered at 10 ℃ were large and sparse, indicating that cream at low temperature is prone to aggregation caused by shear, resulting in fat aggregation and affecting cream quality. This finding is consistent with the particle size results.