513. The effect of different cream treatments during the pasteurization process on the size distribution of fat globules in cream and butter

Abstract

A method for determining the size distribution of fat globules in cream has been described. A thin film (20 μ) of the diluted cream on a microscope slide is preferred to a deeper preparation (0·1 mm.) in a counting chamber in which rise of fat globules to the upper surface is necessary for easy observation. The latter method is less convenient and can give too low an estimate of the proportion of the smallest globules (1 μ and under).Cream should be diluted 1 in 50 and the concentration of gelatin in the dilution should be sufficient (4–6%) to give a rapid gel formation. The mixture should be cooled till the gelatin thickens before being transferred to the slide if it is to give the most uniform distribution of globules.It is shown that Vacreator-treatment of cream causes a considerable increase in the proportion of fat present as globules less than 2 μ and a small increase in the proportion present as globules over 10 μ in diameter. Flash-pasteurization, on the other hand, causes a slight decrease in the proportion of fat present as small globules and a considerable increase in that present as large globules.Butter from flash-pasteurized cream contains numerous large fat globules and fat aggregates, while butter from Vacreator-treated cream contains few large globules. It is suggested that the more uniform subdivision of fat in butter from Vacreator-treated cream explains why butter from Vacreator-treated cream is superior in texture to butter from flash-pasteurized cream.