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Studies on the effect of heat treatment during processing on the viscosity and stability of high-fat market cream

Published online by Cambridge University Press:  01 June 2009

J. Rothwell
J. Rothwell
Affiliation:
Department of Dairying, University of Reading
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Summary

The viscosity of cream increased with increasing fat content, and higher values were obtained if the cream was separated at 38–43 °C rather than above 55 °C, and if the cream was cooled to below 15 °C before storage at 20 °C. The ‘type’ of viscosity varied with cooling and storage conditions; for example, cream cooled below 20 °C and stored at 20 °C gave increased viscosity readings with increased rates of shear due to churning of the cream, while the behaviour of cream cooled only to 20 °C was Newtonian.

Cream stability as measured by free fat content decreased with increasing fat content above about 42%, with low temperature separation (38–45 °C), with cooling to below 15 °C before storage at 20 °C, and with increased pressure at temperatures below 15 °C.

Dilatometric study of the amount of fat crystallization indicated that larger amounts of crystallization resulted in higher final viscosity and free fat content.

Type
Original Articles
Information
Journal of Dairy Research , Volume 33 , Issue 3 , October 1966 , pp. 245 - 254
Copyright
Copyright © Proprietors of Journal of Dairy Research 1966

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References

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