CREAM 2

Lita Biswas
Lecturer
Department of Dairy Science
Sher-e-Bangla Agricultural University
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Factors affecting the richness/ fat% of the cream
i. Position of the cream or skim milk screw
ii. Fat % in milk
iii. Speed of the bowl
iv. Rate of inflow
v. Temperature of the milk
vi. Vibration of the bowl
vii. Cleanliness of the bowl
viii.The amount of flushing

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Factors affecting the efficiency of cream separation
or
Factors affecting fat loss in skim milk
i. Temperature of milk
ii. Speed of bowl
iii. Rate of milk inflow
iv. Position of cream screw
v. Mechanical condition of bowl
vi. Size of fat globules
vii. Presence of air in milk
viii. Acidity in milk
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 Neutralization of cream

Neutralization of sour cream for butter making refers to partial

reduction in its acidity.
Objectives of neutralization
1. To avoid excessive fat loss in butter-milk, due to churning of high
acid pasteurized cream.
2. To guard against off flavors in cream.
3. To improve the keeping quality of butter made from high acid
cream.
BUTTER IS GENERALLY STORED AT -23⁰C TO -29⁰C
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 Method of neutralization of cream

1. Adoption of definite standard of churning acidity

2. Correct estimation of acidity
3. Calculating the amount of neutralizer to be added
4. Adding neutralizer in the correct manner
5. Checking results by re-testing acidity

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 Neutralization
1. Adoption of definite standard of churning acidity
Butter for long storage –cream acidity should be reduced to 0.06 to 0.08 %
before churning
Butter for short storage-cream acidity should be reduced to 0.25 to 0.30 %
before churning

e.g. 30% fat cream, cream acidity 0.25%

= 0.357%
% acid in cream =?
Usually serum acidity is kept at 0.35% to achieve best keeping quality of
butter.
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 Neutralization

2. Correct estimation of acidity

i. Take sample after thorough mixing
ii. Heat cream to boiling point for 1 minute before testing for acidity
(sweet cream).
iii. First partially neutralize the acid cream with known amount of
alkali and then treat as above (for acid cream)
iv. Determine lactic acidity of cream by titration of a fixed weight (10g)
with the standard alkali (n/9 NaOH solution), using
phenolphthalein as an indicator.

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 Neutralization

3. Calculating the amount of neutralizer to be added

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 Neutralization

Characteristics of neutralizers
Particulars
• Particulars Lime Soda
• Lime
Purity Low
• Soda
High
Solubility Low High
Neutralizing speed Low High

Foam production None Variable

Cost Low high

Over neutralization effect Limy flavour Soapy flavour

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 Neutralization

4. Adding neutralizer in the correct manner

✓Should never be added dry
✓Should be diluted 10-15 times in clean portable water
✓Should be mixed uniformly and stirred vigorously
✓Temperature of cream should be around 29⁰C to 32⁰C, during addition
of neutralizer
✓Stirring should be continued for 5-10 minutes after adding neutralizer
✓Then cream should be pasteurized

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 Neutralization

5. Checking results by re-testing acidity

✓In case of lime and Magnesia neutralizers, the neutralizing action is

slow. It completes after pasteurization & cooling.
✓In case of soda neutralizers, CO2 is liberated and this reacts acid
toward the phenolphthalein indicator. After pasteurization, expulsion
of CO2 is largely accomplished. Therefore, testing acidity after
pasteurization would give correct results.

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 Neutralization

Double Neutralization of Cream with Lime and Soda

✓First use lime as neutralizer to bring the cream acidity down to 0.3 -
0.4% L.A.
✓Next use soda neutralizer to bring the cream acidity to desired level.

Objectives
i. To reduce intense flavor effect of single neutralizer used whether lime or
soda
ii. To avoid production of excessive carbon dioxide by the use of sodium
bicarbonate with high acid cream.

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Standardisation
Standardisation of cream refers to the adjustment of the fat
content in cream to the desired percentage.
• The fat % in cream is adjusted using adequate amount of skim milk ,
calculated usually by Pearson's method.
• PURPOSE:
1) To prepare consumer cream products with fat content to meet
legal/quality standards.
2) To avoid economic losses accompanying excess fat content in
prepared product.
3) To minimize fat losses in butter milk.
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 Standardization
Given 1000 kg cream testing 50%. How much skim milk testing 0.1% fat
must be added to obtain 40% fat in the standardised cream?
• SOLUTION:
50 39.9
• From Pearson’s square, it will be seen that 39.9
parts by weight of 50% cream, when mixed with 40
10 parts by weight of 0.1% skim milk, will give
49.9 parts by weight of standardised 40% cream.
0.1 10
• As the amount of cream is 1000kg, the amount of
skim milk(S) is to be calculated by the formula: 49.9

39.9:10=1000:S

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Pasteurization
• Pasteurization of cream refers to the process of heating every particle
of cream to not less than 71°C and holding it at such a temperature
for at least 20 minutes, or to any suitable temperature-time
combination, using approved and properly-operated equipment.
• Objectives of Pasteurization
• To destroy the pathogenic organisms in cream.
• To destroy the undesirable micro organisms and inactivate the enzymes.
• To complete the neutralization process in the manufacture of butter.
• To eliminate some of the gaseous tainting substances.
• To make possible the removal of some volatile off flavours by vacreation

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Methods
HTST(Plate)
PASTEURIZATION
HOLDER (95-100°C FOR 15-
PASTEURISATION 16 SECONDS) VACCUM
(71°C FOR 20 PASTEURISATION
MINUTES) OR VACREATION
(high pressure
steam is injected
after diluting
cream to 6 to 8 %
METHODS OF fat)
PASTEURISATION

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Defects in cream, their causes and prevention
Name of defects Causes Prevention
i. Oxidized/oily/metalli i. Fat oxidized due to i. Using aluminium alloy
c/tallowy direct contact of milk or stainless steel as
with copper or iron contact surface
ii. Exposure of milk or ii. acuum pasteurization
cream to sunlight of cream

i. Sour i. Using sour milk for i. Using fresh, sweet

separation milk for separation
ii. Acid development in ii. Neutralization in
cream cream
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 Judging and grading of cream
1. Table Cream

A. Score card for judging cream is same

as for Market Milk
B. Procedure of examination

American Dairy Science Association (ADSA), 2014

a) Sampling
b) Sequence of observations. Carefully transfer bottle/container from
refrigerator/cold room (5-10°C/40-50°F) to the laboratory in a vertical
position, avoiding undue agitation.
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 Sequence of observations
✓Take note of serum separation;
✓ Take note of sediment at the bottom of the bottle;
✓Observe container and closure for fullness, cleanliness and general
appearance;
✓ Take note of cream plug, if any;
✓Secure representative sample for bacterial count (aseptically by standard
procedures)
✓Temper cream to l0°C (50°F) and determine viscosity;
✓ Take about 20 ml cream in a 100 ml beaker. Warm it to 15-21°C (60-70°F)
and note the smell. Then put some cream in the mouth and note the taste;
✓Determine percentage of titratable acidity and fat;
✓Test for defects such as oiling-off, feathering in coffee, etc.

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 Requirements of high-grade table cream
• High quality table cream should have a clean, sweet,
pleasant, nutty flavor.
• The body should be smooth, uniform and reasonably viscous
for the percentage of fat present.
• The physical appearance should be good.

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 2. Manufacturing cream
✓The cream should have a low acidity and clean flavour,
should be fresh and delivered to the dairy factory in a
clean , sanitary container adequately protected from
contamination and against heat in transit

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 Uses of Cream
• For direct consumption as table/coffee/whipping creams
• In the preparation of special dishes.
• In the production of plastic, frozen and cultured (sour) creams.
• In the manufacture of butter, cream, cheese, ice cream, butteroil and
ghee(India).
• For creaming cottage cheese.
• Dried cream is used for dried fruits, dried soups, cake mixes desert
makings, Ice cream mixes etc.

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Thanks to all
Any Questions????

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