Qualitative evaluation of factors affecting the undesirable fat emulsion disruption during the processing of high‐fat cream

Author:

Singh Lovepreet1ORCID,Vashisht Pranav1,Ewonus Morgan1,Talbot Henry1,Lierman Jared1,McCoy Dan1,Murphy John1,Christiansen Steve1

Affiliation:

1. Idaho Milk Products Inc Jerome Idaho 83338 USA

Abstract

Handling and transportation of high‐fat cream needs to be done gently; otherwise, undesirable destabilisation of the fat emulsion is likely to occur. This study delves into the processing factors that cause the disruption of fat emulsion in high‐fat cream. The cream viscosity was 48.6 mPa.s at 7.2°C. Results revealed that pump screw pitches of 32 and 43 mm and rotational speeds of 264 and 464 LPM were the significant factors that caused the butter formation in the cream. There was significant emulsion breakdown, regardless of the degree of fat crystallisation at 6.5 ± 0.5°C for a minimum of 12 h.

Publisher

Wiley

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