Heat stability of cream
1985
Vujicic, I. | Vulic, M. (Poljoprivredni fakultet, Novi Sad (Yugoslavia))
Cream thermoresistance can be assessed on the basis of thermoresistance of initial raw full fat milk from which cream is produced because a very strong and highly significant correlation between them has been found. Correlations between thermoresistance and resistance of cream to ethanol are much lower, relative to those of milk. Using alcohol test for assessment of thermoresistance of cream for UHT sterilization is an extremely unreliable method. Low correlation relationships values between thermoresistance and pH values were obtained. Skim milk is much more stable than initial raw milk. Keeping cream at 4'C for 24 hours does not affect reduction of its thermoresistance. Fat content in cream does not affect essentially its thermoresistance.
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