Cream

Presented By

MD.SHAKIL ISLAMB.Sc. A.H (Hons), M.Sc. in Dairy Science

Faculty of Animal HusbandryBangladesh Agricultural University,mymensingh-

2202shakilislam50@yahoo.com

What is Cream

• Cream known as the fatty layer that rises to the top of the milk when it stands undisturbed for some time.

• Also that portion of milk which is rich in milk.• That portion of milk into which has been gathered and

which contains a large portion of milk fat.• When milk fat is concentrated into a fraction of the

original milk, that portion is known as cream.

Classification Of Cream• Mainly cream may be divided into two categories such as-1. Market cream: Which is used for direct consumption.2. Manufacturing cream: Which used for manufacture different dairy products.Also may classified as-i. Table creamii. Light cream Containing 20-25 per cent milk fat.iii. Coffee cream

iv. Whipping cream containing 30-40 per cent milk fat.v. Heavy cream vi. Plastic cream containing 65-85 per cent milk fat.

Chemical composition of cream

Constituents Percentage(%) I

Water 68.20 45.45Fat 25.00 50.00Protein 2.5 1.69Lactose 3.71 2.47Ash 0.56 0.37Total solids 31.80 54.55Solids-not-fat 6.80 4.55

Source: A Dictionary of Dairying by Davis(1965).

Physico-chemical propertiesa) Viscosity: This may be defined as resistance against

liquid to flow. It is very important to the consumers to judges the ‘richness’ of cream.

Viscosity may be depend to following factors such as:-Fat percentage.Temperature.Separation conditions.Homogenization.Cooling.Ageing.clumping.

Contd.b) Whipping quality: Whipping refers to the beating of cream to produce froth or foam.Factors affecting whipping quality are:-i. Fat percentage: The most satisfactory is 30-35 per cent.ii. Whipping temperature: Lowers progressively above 4iii. Separation temperature: 32more satisfactory than 38.iv. Ageing: For 24 hours at 4 is optimum.v. Homogenization: Above 300 psi is detrimental.vi. Acidity: Reduce progressively.vii. Addition of stabilizers: Reduces

c) Specific gravity: Depend on fat percentage.

Contd.

d) Acidity: The per cent titratable acidity of freshly separated cream is always lower than that of the milk from which it was separated, and calculated by the formula:% Titratable Acidity of cream=

Reference:Outlines of Dairy

Technology by Sukumar de