FPT- 238

Processing of Milk & Milk Products

Cream
According to the PFA rules (1976), cream, excluding sterilized cream, is the product of
cow or buffalo milk or a combination thereof, which contains not less than 25 per cent milk
fat. Cream is rich in energy giving fat and fat-soluble vitamins A, D, E, and K, the contents of
which depends on the fat level in cream.
Classification
Cream may be broadly classified into Market cream, which is used for direct
consumption,and Manufacturing cream, which is used for the manufacture of dairyproducts. The
three different types of cream are
Table cream/Light cream contains 20-25% milk fat.
Coffee cream/ Whipping cream Contains 30-40 % milk fat, and
Heavy cream/Plastic cream contains 65-85 % milk fat.
Cream can be separated from milk by either 'gravity' or 'centrifugal separation' methods.
The basic principle of cream separation is based on the fact that milk fat is lighter than the skim
milk portion (difference in densities). The average density of milkfat is 0.93 and skim milk is
1.036. Hence when milk is subjected to centrifugal force, the two components, viz., cream and
skim milk, gets separated.
Method of cream production
IL Gravity method
When the milk allowed to stand undisturbed for some time, there is a tendency for the
fat to rise is given by he following equation, which is known as Stokes Law:
V= 2G (ds - d) r/ù
where,
V=velocity or rate at which a single fat globule rises
G= acceleration due to gravity.
ds = density of skim milk
df = density of fat.
r=radius of fat globules.
ù =viscosity of skim milk.
Applying the stokes law it can be observed that theoretically, velocity is increased by
Increase in radius of fat globules: Increase indifference in densities of skim milk and fat,
Decrease in viscosity of skim milk.
The rate of rise of fat globules in gravity methods is affected by
Size of fat globules: as the size of fat globules increases, the rate at which cream rises
also increases.
Temperature: As temperature increase, viscosity decreases and hence the velocity
increases.
A clump or cluster acts like a single globule in so far as movement through skim milk
is concened.

Dr. Zanwar S. R, Dept of FPT 32

 FPT- 238
Processing of Milk & Milk Products
Gravity methods being very slow, are no, longer used commercially for cream
separation.
II. Centrifugal method
Centrifugal cream separators are similar to clarifiers in that they consists of a stack of conical
discs housed in a separator bowl and rotated at high speed by an electric motor.
The Separator
The separator is a unit, which removes most of the milk fat from milk by centrifugal
force. Its principal components are power source, a separator bowl, a set of gears and
shafts, a product inlet and a product outlet for cream and skim milk.
The separator bowl consists of an outer shell within which are a large number of cone
shaped discs constructed so that between each pair is a very small space of not more than
0.5mm. As the milk enters the bowl,it is distributed into these spaces between the discs; it
is immediately subjected to a tremendous force. While both the fat and skim milk
subjected to the centrifugal force, the difference in density affects the heavier portion
(skim milk) more intensely than the lighter portion(i.e. Cream) thereby the skim milk is
forced to the periphery while the fat portion moves towards the centre. The skim milk and
cream both form vertical walls within the bowl and are separated by being led trough
separate outlets.
Any insoluble particles in the milk, such as bits of curd or dirt etc., collects as
'separator slime' and is thrown outward as the bowl operates. These pass along with the
skim milk into the space between the outer edge of the discs and the inner face of the
bowl shell. Such material is deposited on this face of the bowl shell, which is removed
latter. Separator bowl operate at speeds as great as 20,000 rpm. The separator is a
precision instrument andhence has to be in good condition and operated properly to get
maximum skimming efficiency.
Centrifugal force (F) =K.W. R.N'
Where
W= mass of the revolving body,
R= radius of the circle in which body revolves.,
N= R.P.M of the revolving body.
K= constant.
Stokes's law applied to centrifugal separation is as follows
(ds-df) / n) XV=PNRK.
Where
V= velocity
n= viscosity of skim milk
r=radius of fat globule,
ds = density of skim milk
df density of fat,
N= speed of the bowl
R= distance of fat globule from the axis of rotation.
K= constant

Dr. Zanwar S. R, Dept of FPT 33

 FPT- 238
Processing of Milk & Milk Products
Factors influencing the fat percentage of cream
The important factors that influence the fat percentage of cream by centrifugal cream
separation methods are:
1. Position of the cream screw
The cream screw loutlet consists of a small threaded, hollow screw pierced by a circular
orifice thorough which the cream emerges. This screw can be driven IN and OUT thus bringing
it nearer to and away from, the center of rotation. Similarly the skim milk screw /outlet for the
removal of skim milk, once the cream screw or skim milk screw has been adjusted, the cream
separator delivers, under normal conditions, a definite ratio of skim milk and cream, which is
usually90:10 (or 85:15) by volume. By altering the position of the cream screw or skim milk
screw the ratio of skim milk to cream changes. Thus when the cream screw is IN towards the
axis of rotation, a higher fat percentage in cream is obtained and vice versa. This is because the
force tending to discharge cream through the orifice is decreased while that tending to discharge
skim milk remains unaltered. Smaller proportions of cream is therefore discharged, which,
containing the same quantity of fat, shows a higher fat percentage. Screwing OUT the cream
screw produces thinner cream. Similarly the skim milk screw OUT results richer cream and
vice versa.

2. Fat percentage in milk

The higher the fat percentage in milk, the higher the percent fat in cream. And vice versa.
Since practically all the fat in milk is contained in the cream.
3. Speed of bowls
Higher the speed of the bowl, the higher the fat percentage on cream, and vice versa.
4. Rate of milk in-flow
The higher the rate of milk inflow, lower the fat percentage in cream and vice versa.
5. Temperature of milk
The lower the temperature of milk during separation, the higher the fat percentage of the
cream and vice versa.
6. Amount of water or skim milk added to flush the bowl.
The greater the quantity of water added to flush the bowl, the lower the fat percentage in
cream, and vice versa.

Factors affecting fat oss in skim milk during separation

The 'skimming efficiency (SE) of a cream separator refers to the 'percentage total fat
from milk recovered in the cream. The higher the fat percentage in milk and/or the greater the fat
loss in skim milk, the lower the skimming efficiency and vice versa.
The factors affecting the fat loss in skim milk are:
1. Temperature of milk
The lower the temperature, higher the fat loss in skim milk and vice versa. For the efficient
separation the temperature of milk should be above the melting point of fat, so that the milk fat
in the fat globules is uniformly in liquid fom. A satisfactory temperature for separation is around

Dr. Zanwar S. R, Dept of FPT 34

 FPT- 238
Processing of Milk & Milk Products
40°C. The milk is heated before separation to 35-40°C in plate or tubular heaters for efficient
separation. This is known as preheating /fore warming'of milk.
2 Speed of the bowl
The lower the speed, the higher the fat loss in skim milk and vice versa. At below -rated
speed,there will be more fat loss in skim milk because insufficient centrifugal force is generated
for efficient cream separation. With above rated speeds, the skimming efficiency will not
increase greatly.
3 Rate of milk inflow
The higher the rate of inflow, the higher the fat loss in skim milk and vice versa.
4. Position of cream serew
Upto 50% of fat in cream, there is little effect on the fat loss in skim milk, but when the cream
fat test is greater than 50-60% there is greater fat loss in skim milk; if above 60% of cream is
obtained still higher fat loss in skim milk results.
5 Mechanical condition of the machine
Unsatisfactory mechanical condition of the cream separator causes greater fat loss in skim
milk that include, vibration of the separator, conditions of discs, amount of separator slime in the
bowl.
6. Size ofthe fat globule
The greater the number of fat globules of less than 2 microns size, the higher the fat loss in
skim milk and vice versa, as they escape the centrifugal force and to be recovered in cream.
7. Degree and temperature at which milk is agitated before separation
The higher the degree and temperature of agitation the greater the loss in skim milk and vice
versa.

8 Presence of air in milk

The greater the amount of air, the higher the fat loss in skim milk.
9 Acidity
The higher the acidity, the lower the efficiency of separation. The higher acidity, the lower
the stability of casein particles, which in turn get precipitated and clog the bowl, there by
lowering the efficiency of separation.
Quality of cream
Cream is no better than the milk from which it is made. It is not possible to obtain good
bacteriological quality cream from low grade milk. In order to produce high quality cream, the
following steps are needed,
Clean milk production
Cooling of milk soon after production
Separating milk under hygienic conditions
Prompt cooling of cream and its storage at a low temperature \ transport of cream to
the dairy under low temperature.

Standardization of cream

Dr. Zanwar S. R, Dept of FPT 35

 FPT- 238
Processing of Milk & Milk Products

This refers to the adjustment of the fat level in cream to the desired percentage
conforming to standard requirements. The fat percentage in cream is usually adjusted to the
prescribed level by the addition of calculated amount of skimmilk by Pearson's square
method.
Pasteurization of cream
Pasteurization of cream refers to the process of heating every particle of cream to not less
than 71°C and holding it at such a temperature for at least 20 minutes, or to any suitable
temperature - time combination using approved and properly operated equipment.
Objectives of pasteurization
To destroy the pathogenic microorganism in cream so as to make it, and also resultant
butter, safe for human consumption.
To destroy undesirable micro organisms and inactivate the enzymes present , so as to
prolong the keeping quality of the cream and butter,
To complete the neutralization process.
To eliminate some of the gaseous tainting substances.
To make possible the removal of some volatile off-flavours
Methods
1. Holding pasteurization
The cream is heated to 71 Cfor 20minutes and then promptly cooled.
2. HTST pasteurization
The Plate Pasteurizer is better suited to freshly separated sweet cream than neutralized cream,
as the latter more easily forms burnt-on films on the plates. The maximum heating temperature
may be 95-100°C for 5-16seconds.
3 Vacuum pasteurization
This is a continuous process and removes the off-flavours effectively. This process dilutes
the cream and it will lower the fat percentage of cream up to 6- 8%.
Manufacture of different types of cream
1. Sterilized or canned cream
Sweet cream is standardized to 20% fat, pre-heated to 80° Cwithout holding and then
double homogenized immediately, cooled to 16 °C filled in to tin cans and immediately sealed.
It is then sterilized at 118°C for 12-15minutes.
2. Plastic cream
This is obtained by re-separating normal cream in a normal cream separator, or separating
milk in a specially designed cream separator.
3 Frozen cream
Objectives: To improve the keeping quality of cream during transportation over long
distance, to store surplus cream for use during shortage mainly used by ice cream manufacturers
who add sucrose to cream before freezing to prevent oiling off after thawing. First the cream is
standardized to 40-50% fat, pasteurized at 77 ° CC for 15minutes cooled to below 4 ° C and
filled into paper /plasticcontainer or tin can and sealed well and then frozen at -12 °Cor below.
Dr. Zanwar S. R, Dept of FPT 36
 FPT- 238

Processing of Milk & Milk Products

4 Clotted cream
This is prepared by heating creamto 77-88°C in shallow pan and then allowing it to cool
slowly. The surface layer consists of clotted cream, which is skimmed off and strained.
5 Sour cream
This is a heavy bodied ripened cream of high acidity (0.6%) clean flavor and smooth
textures made by inoculating sweet, pasteurized and homogenized cream with a culture of lactic
acid and allowing fermentation to proceed until thesequalities are obtained.
6. Synthetic cream
This is mixture of flour, egg-yolk, sugar, water, and vegetable fat usually groundnut oil.
Packaging and storage of table cream
Packaging: Table cream is packaged for retail sale in units similar to those for milk
such as glass bottle, paper cartons LDPE sachets, plastic bottles etc.
Storage and distribution: cream is stored preferably at 5-10°C and distributed as early as
possible, but preferably within three hours of removing from, cold storage.

Dr. Zanwar S. R, Dept of FPT 37