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Whipping of creams from ultrafiltered milk

Published online by Cambridge University Press:  01 June 2009

Peter G. Scurlock
Affiliation:
AFRC Institute of Food Research, Reading Laboratory (University of Reading), Shinfield, Reading RG2 9AT, UK

Summary

Creams containing 25–45% fat were made from whole milks which had been concentrated 2- to 5-fold by ultrafiltration. Each series of creams (from any one concentrate) was standardized with its own skimmed milk, giving creams with higher than normal protein contents. These were then pasteurized and cooled for at least 24 h before being whipped. Increasing the fat content of creams gave increased stiffness, an overrun (volume increase) that passed through a maximum, decreased serum leakage and shorter whipping time. Increasing the protein content gave increased stiffness, less serum leakage, reduced overrun and a whipping time that passed through a maximum. Low fat creams, and also creams containing high amounts of fat and protein, did not produce a satisfactory whipped product. However, 35% fat creams from 2-fold concentrated milks compared well with ordinary 38% whipping creams. By lowering the fat content of creams an increase in yield was obtained.

Type
Original Articles
Copyright
Copyright © Proprietors of Journal of Dairy Research 1987

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References

British Standards Institution 1969 Gerber method for the determination of fat in milk and milk products. BS 696 part 2Google Scholar
Florence, E., Milner, D. F. & Harris, W. M. 1984 Nutrient composition of dairy products. II. Creams. Journal of the Society of Dairy Technology 37 1618CrossRefGoogle Scholar
Green, M. L., Marshall, R. J. & Glover, F. A. 1983 Influence of homogenization of concentrated milks on the structure and properties of rennet curds. Journal of Dairy Research 50 341348CrossRefGoogle Scholar
Mohr, W. & Koenen, K. 1953 [Evaluation of the quality of whipped cream.] Deutsche Molkerei-Zeitung 74 468471Google Scholar
Rothwell, J. 1975 Cream processing manual. Huntingdon: Society of Dairy TechnologyGoogle Scholar
Scurlock, P. G. 1983 M.Phil. Thesis, University of ReadingGoogle Scholar
Scurlock, P. G. 1986 Production of cream from ultrafiltered milk. Journal of Dairy Research 53 431438CrossRefGoogle Scholar
Templeton, H. L. & Sommer, H. H. 1933 Studies on whipping cream. Journal of Dairy Science 16 329345CrossRefGoogle Scholar

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