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The problem of cream plug in bottled unhomogenized pasteurized milk
Author(s) -
HOYLE J. B.,
BURTON H.
Publication year - 1984
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.1471-0307.1984.tb01236.x
Subject(s) - pasteurization , bottle , food science , raw milk , milk products , whole milk , environmental science , engineering , chemistry , mechanical engineering
The development of solidfied cream in the necks of bottles containing unhomogenized pasteurized milk has become a problem for some dairies in Britain. A simple cream‐rising test indicates the susceptibility of milk to plug formation. The type of bottle appears to be unimportant. Factors encouraging plug formation include mechanical stress during handling of the milk, excessive pasteurization temperature, multiple pasteurization, and failure to keep the milk cool during distribution; raw milk characteristics may be important. It is hoped that dairies will use the cream‐rising test to collect data on seasonal and regional factors as well as to identify processing shortcomings in their own processing plant.