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THE INFLUENCE OF PROCESSING ON THE EMULSION STABILITY OF CREAM
Author(s) -
FOLEY J.,
BRADY J.,
REYNOLDS P. J.
Publication year - 1971
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.1971.tb01859.x
Subject(s) - pasteurization , emulsion , chemistry , food science , separator (oil production) , chromatography , biochemistry , physics , thermodynamics
SUMMARY The percentage of ether extractable fat in cream direct from a mechanical separator increased with increasing fat content. Centrifugal and positive rotary pumping of cream increased the extractable fat values. The amount of ether extractable fat was influenced by the head pressure on the pump, the presence of air and the cream temperature, and may also be increased during cooling and chilling, the extent depending on the method used. Re‐pasteurization of cream delivered from branch to central creameries lowered the emulsion stability. The effect of re‐pasteurization was not a temperature effect, but was rather the consequence of the shearing forces to which the cream was exposed during the process.