Studies on the effect of heat treatment during processing on the viscosity and stability of high-fat market cream
- 1 October 1966
- journal article
- research article
- Published by Cambridge University Press (CUP) in Journal of Dairy Research
- Vol. 33 (3), 245-254
- https://doi.org/10.1017/s0022029900011924
Abstract
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.This publication has 2 references indexed in Scilit:
- LIQUID CREAM PROCESSINGInternational Journal of Dairy Technology, 1962
- The Cream PlugJournal of Dairy Science, 1927