The Heat Stability and Feathering of Sweet Cream, as Affected by Different Homogenization Pressures and Different Temperatures of Forewarming

摘要: Summary 1. The heat stability of cream, measured in terms time coagulation at 120°C. as affected by butterfat content, temperature heating before homogenization, and homogenization pressure has been determined. A definite relationship was found their influence on stability. 2. An increase lowered the coagulation. Maximum resulting from preheating occurred when 80°C. used, minimum during sterilization 60°C. used. content invariably homogenized cream. 3. same general exists pasteurized preheated with exception that point maximum shifts creams to approximately 70° 74°C. creams. 4. Where pasteurization practiced prevention feathering partially successful treatment producing stability, namely for thirty minutes 5. basic criterion predicting whether or not a cream will feather is quality. Acidity H-ion concentration were used quality determinations. Pure, fresh 20 per cent 0.15 acidity can generally be 65° 85°C. any up 3000 pounds without danger feathering. With optimum 0.165 line 6. viscosity accompanied decrease It suggested variation potential upon fat globules may an important factor determining product. 7. In preparation sterile market purposes obtained homogenization.