Processing Technology of

Liquid Milk

Ankit Kumar, CAET

Flow of blood through the udder
approx. 90 000 l/day. Approx.
800 – 900 l of blood needed for
formation of one litre of milk.
In the Irish village of
Blackwater, Big Bertha died on
31 December 1993. She was
probably the oldest cow in the
world when she died at an age
of 49 years. The owner, mr
Jerome O’Leary, annonced
that Big Bertha would have
The cistern of the udder has an extension been 50 years of age on 15
reaching down into the teat; this is called March 1994.
the teat cistern. At the end of the teat there
is a channel 1 – 1.5 cm long. Between
milking the channel is closed by a
sphincter muscle which prevents milk
from leaking out and bacteria from
entering the udder.

Ankit Kumar, CAET

Milking of cow
• Secretion of milk in the cow’s udder begins shortly before calving, so that the calf
can begin to feed almost immediately after birth. The cow then continues to give
milk for about 300 days.
• This period is known as lactation. One to two months after calving the cow can be
serviced again. During the lactation period milk production decreases, and after
approx. 300 days it may have dropped to some 15 – 25 % of its peak volume. At
this stage milking is discontinued to give the cow a non-lactating period of up to
60 days prior to calving again.
• A cow is normally productive for five years. Milk production is somewhat lower
during the first lactation period.
• A hormone called oxytocin must be released into the cow’s bloodstream in order
to start the emptying of the udder. This hormone is secreted and stored in the
pituitary gland. When the cow is prepared for milking by the correct stimuli, a
signal is sent to the gland, which then releases its store of oxytocin into the
bloodstream.
• In the primitive cow the stimulus is provided by the calf’s attempts to suck on the
teat. The oxytocin is released when the cow feels the calf sucking. The oxytocin
begins to take effect about one minute after preparation has begun and causes
the muscle-like cells to compress the alveoli. This generates pressure in the udder
and can be felt with the hand; it is known as the letdown
Ankit Kumar, reflex.
CAET
Milk Sugar
Lactose: Lactose is the milk carbohydrate which is a disaccharide comprising of glucose and galactose. Milk
contains approximately 4.9% carbohydrate that is predominately lactose with trace amounts of
monosaccharides and oligosaccharides.
•Physical Properties of Lactose
• Lactose exist in solution portion/ serum phase in a dissolved form of fluid milk. Two isomeric forms
of lactose, called the α-lactose hydrate anomer and ß-lactose hydrate anomer are found in milk. They
get converted back and forth between each other.
• Crystallization of lactose occurs when the concentration of lactose exceeds its solubility. Temperature
affects the equilibrium ratio of the α- and ß-lactose anomers. Lactose crystals formed at
temperatures below 70°F (20°C) are mainly α-lactose crystals. The α-monohydrate lactose crystals
are very hard and form, as in ice cream which goes through numerous warming and freezing cycles.
This results in an undesirable gritty, sandy texture in the ice cream and condensed milk. The crystal
form of ß-lactose is sweeter and more soluble than the α-monohydrate lactose and may be preferred
in some bakery applications. When a lactose solution is rapidly dried it does not have time to
crystallize and forms a type of glass. Lactose glass exists in milk powders and causes clumping due to
highly hygroscopic nature.
• High temperatures used for ultra high temperature (UHT) pasteurization of extended shelf life
products and spray drying can cause browning and isomerization reactions, which may affect
product quality and nutritional properties. The isomerization reaction is a molecular rearrangement
of lactose to lactulose. Lactulose is produced by alcoholic isomerisation of lactose and is used by the
Ankit Kumar, CAET
pharmaceutical industry in pill production.
Milk Fat • Four most abundant fatty
acids in milk are myristic,
• Milk fat contains approximately 65% saturated, 30% palmitic, stearic and oleic
monounsaturated, and 5% polyunsaturated fatty acids. acids. The first three are
• Individual fatty acids can range in length from 4 to 22 solid and the last is liquid
carbons, and may be straight or branching chains. Carbon at room temperature.
atoms have 4 bonding sites. Fatty acids may be saturated, • Iodine is taken up by the
which means that each carbon has a single bond to double bonds of the
another carbon and 2 hydrogen atoms, or fatty acids may unsaturated fatty acids.
be unsaturated, which means that a carbon has two bonds Since oleic acid is by far
to the adjacent carbon, called a double bond, and a single the most abundant of the
bond to another carbon and a hydrogen atom. unsaturated fatty acids,,
• A monounsaturated fat has 1 double bond and a the iodine value (24-46) is
polyunsaturated fat has 2 or more double bonds in the largely a measure of the
carbon chain. Other fatty compounds include oleic-acid content and
phospholipids and sterols. Phospholipids make up thereby of the softness of
approximately 1% of the fat in milk. The two most the fat.
abundant phospholipids are phosphotidyl choline and
sphingomyelin. Sphingomyelin has been shown to have a
protective effect in some cancers. Sterols, such as
cholesterol, are complex chemical compounds that are
important components of hormones.
Ankit Kumar, CAET
Milk Protein
• Milk contains about 3.3% total protein. Milk proteins contain all 9
essential amino acids required by humans. Milk proteins are synthesized
in the mammary gland, but 60% of the amino acids used to build the
proteins are obtained from the cow's diet.
• The casein family contains phosphorus and will coagulate or precipitate
at pH 4.6. The serum (whey) proteins do not contain phosphorus, and
these proteins remain in solution in milk at pH 4.6. The casein family of
protein consists of several types of caseins (α-s1, α-s2 , ß, and k) and each
has its own amino acid composition, genetic variations, and functional
properties. The serum (whey) protein family consists of approximately
50% ß-lactoglobulin, 20% α-lactalbumin, blood serum albumin,
immunoglobulins, lactoferrin, transferrin, and many minor proteins and
enzymes. The function of ß-lactoglobulin is thought to be a carrier of
vitamin A. It is interesting to note that ß-lactoglobulin is not present in
human milk. α-Lactalbumin plays a critical role in the synthesis of lactose
in the mammary gland. Lactoferrin and transferrin play an important
role in iron absorption and there is interest in using bovine milk as a
commercial source of lactoferrin.

Ankit Kumar, CAET

Milk Vitamins and Minerals Mineral Role of mineral Amount in 1
in human health glass (250mL)
• Milk contains the water soluble vitamins thiamin (vitamin B1), of regular
riboflavin (vitamin B2), niacin (vitamin B3), pantothenic acid milk
(vitamin B5), pyridoxine(vitamin B6) , Calcium Maintains strong 295 mg
Cyanocobalamin(vitamin B12 ), vitamin C, and folate. Milk is a bones & teeth;
good source of thiamin, riboflavin and vitamin B12 . Milk regulates nerve &
muscle function
contains small amounts of niacin, pantothenic acid, vitamin
B6, vitamin C, and folate and is not considered a major source Phosphor Works with 232 mg
ous calcium and
of these vitamins in the diet.
magnesium to
• Milk contains the fat soluble vitamins A, D, E, and K. The maintain bone
content level of fat soluble vitamins in dairy products depends structure
on the fat content of the product. Reduced fat (2% fat), lowfat Magnesiu Maintains bone 27 mg
(1% fat), and skim milk must be fortified with vitamin A to be m structure; required
nutritionally equivalent to whole milk. Fortification of all milk for muscle & nerve
with vitamin D is voluntary. function
• Milk is a good source of calcium, magnesium, phosphorus, Zinc Important for 1 mg
potassium, selenium, and zinc. Many minerals in milk are immunity; healing;
associated together in the form of salts, such as calcium reproduction
phosphate. In milk approximately 67% of the calcium, 35% of
the magnesium, and 44% of the phosphate are salts bound
within the casein micelle and the remainder are soluble in the
Ankit Kumar, CAET
serum phase.
Milk Enzymes
Lipases are enzymes that degrade fats. The major lipase in milk is
lipoprotein lipase. It is associated with the casein micelle. Agitation during
processing may bring the lipase into contact with the milk fat resulting in
fat degradation and off-flavors. Pasteurization will inactivate the lipase in
milk and increase shelf life.
Proteases are enzymes that degrade proteins. The major protease in milk is
plasmin. Some proteases are inactivated by heat and some are not.
Protein degradation can be undesirable and result in bitter off-flavors, or it
may provide a desirable texture to cheese during ripening.
Alkaline phosphatase: Alkaline phosphatase is a heat sensitive enzyme
in milk that is used as indicator of pasteurization. If milk is properly
pasteurized, alkaline phosphatase is inactivated. Phosphatase enzymes are
able to split specific phosporic acid esters into phosphoric acid and the
related alcohols.
Lactoperoxidase is one of the most heat-stable enzymes found in milk.
Lactoperoxidase, when combined with hydrogen peroxide and thiocyanate,
has antibacterial properties. It is suggested that the presence of
lactoperoxidase in raw milk inhibits the disease causing microorganisms
(pathogens) present in milk.

Ankit Kumar, CAET

Factors affecting milk composition
1. Species • Species: Each species yields milk of a characteristic
composition eg Cow, buffalo, dog or deer
• Breed: In general there is difference in composition
among different breeds of the same species.
• Interval of milking: Longer the interval between
milking more will be the quaantity of milk with lesser
fat and vice versa.
• Completeness of milking: If the cow is completely
milked, the test is normal. Incomplete milk leads to
2. Breed
residual milk and thus the fat content gets reduced.
• Frequency of milking: Whether a cow is milked twice,
thrice or four times a day, there is increase in volme
during early lactation. ( times/day vs. 2 times/day
milking. In dairy cattle, milking 3X/day results in
increased milk yield, although the observed increase is
variable. Generally 3X/day milking increases milk
production by up to 25%.

Ankit Kumar, CAET

• Irregularity of milking: frequent changes in the time and interval of milking result in lower tests.’
• Day-to-day milking: May show variations for the individual cows.
• Disease and abnormal conditions: These end to alter the composition of milk, especially when they
result in a fall in yield
• Portion of milking: fore-milk is low in fat content (less than 1 per cent), while strippings are highest
(close to 10 per cent). The other milk constituents are only slightly affected on a fat free basis.
• Stage of lactation: The first secretion after calving (colostrum) is very different from milk in its
composition and general properties. The change from colostrum to milk takes place within a few days.
• Yield: For a single cow; there is a tendency for increased yields to be accompanied by a lower fat
percentage, and vice verse.
• Feeding: Has temporary effect only.
• Season: The percentages of both fat and solids not fat show slight but well defined variations during the
course of the year
• Age: The fat percentage in milk declines slightly as the cow grows older.
• Condition of cow at calving: If the cow s in good physical condition when calving, it will yield milk of a
higher fat percentage than it would if its physical condition was poor.
• Excitement: Both yield and composition of milk are liable to transient fluctuations during periods of
excitement, for whatever reason.
• Administration of drugs and hormones: Certain drug may effect temporary change in the fat
percentage, injection of feeding of hormones results in increase of both milk yield and fat percentage.
• Milk composition is affected by genetic and environmental factors.
Ankit Kumar, CAET
PHYSICAL PROPERTIES OF MILK
Acidity : pH of milk is approximately 6.6, which lies on the acid side of neutral (7). Fresh milk drawn from
the udder possesses a certain acidity termed as natural acidity, which has to be distinguished from developed
acidity in the form of lactic acid. Normal acidity or natural acidity is due to casein, acid phosphates and citrate
and to a lesser extent by albumin, globulin and CO2.
Color: Characteristic white colour or white opalescence of the milk is due to scattering of light by the colloidal
particles. Yellow colour of the milk is due to the carotene. The intensity of yellow colour increases in cow milk
when they are fed with green fodder. Buffalo milk is white in colour due to the absence of carotene which is
efficiently converted to vitamin A. Dilute acid or rennet when added results in coagulation of casein and fat
and the separated whey will be having a distinct greenish yellow colour due to the pigment riboflavin.
Flavor: No marked flavor
Specific gravity:
• Cow milk : 1.028-1.030
• Skim milk : 1.035-1.037
• Buffalo milk : 1.030-1.032
• Water : 1
• Fat : 0.93
• Protein : 1.346
• Lactose : 1.666
• Salts : 4.12
• SNF : 1.616
Ankit Kumar, CAET
Surface Tension: The surface tension of milk at 20 ° C is 54.5 dynes/cm. It decreases as the temperature is
raised (at 60 ° C it is about 40-45 dynes/cm). The presence of fat lowers the surface tension. Whole milk has a
slightly lower surface tension than skim milk and that of cream is still lower.
Viscosity: The viscosity of a substance refers to its resistance to flow. It is a measure of friction between
molecules as they slide. Milk is considerably more viscous than water mainly on account of fat emulsion and
colloidal particles. Homogenization increases viscosity. Increase in temperature causes reduction in viscosity. At
20 ° C, milk will be half viscous as it is at 0 ° C and at 40 ° C, it will be 1/3rd viscous as it is at 0 ° C.
O-R potential: The O-R potential of milk normally falls within the range of +0.2 to +0.3 volts. Milk under
anaerobic conditions as in udder has O-R potential of 0.13 volts. It increases to +0.3 volts on contact with air in
the atmosphere. The bacterial action reduces the O-R potential. Methylene Blue dye Reduction Test (MBRT) is
based on the principle of lowering of the O-R potential through use of available oxygen by the microorganisms.
Refractive index: Milk has a refractive index of about 1.35 and that of water is 1.33.
The boiling point of milk also varies between 100.15-100.17 ° C [100.2-101.02]. Freezing point: The range of
value is –0.525 to –0.565 ° C [-0.55 ° C].
The electrical conductivity value of cow milk is 0.005 ohm-1 cm-1 at 25 ° C.
Adhesiveness of milk: When a piece of paper is moistened with milk, it sticks to surface of wood or glass or
metal due to casein glue.

Ankit Kumar, CAET

Microbial Spoilage in milk
Spoilage type Organisms involved Signs of spoilage
Souring Lactobacillus sp. Sour milk, Curd formation
Streptococcus sp.
Proteolysis Pseudomonas sp.Bacillus sp. Bacillus subtilis, Bitterness

B. cereus var. mycoides,

Pseudomonas putrefaciens, p. viscose, Streptococcus, liquefaciens,

and proteus spp.
Sweet curdling Bacillus sp. Alkaline pH
Proteus sp. Curd formation
Micrococcus sp.
Lipolysis Pseudomonas sp. Pseudomonas fluorescens Rancid odour
Achromobacter lipolyticum;
yeasts, e.g., Candida lipolytica; and
moulds, e.g., Pencillium spp.,Geotrichum candidum.
Gas production Clostridium sp. Gassiness
Coliform bacteria, Certain yeasts, e.g., Torula cremoris,
Candida pseudotropicalis, and Torulopsis sphaerica
Ropiness Alcaligenes sp.,Klebsiella sp.,Enterobacter sp. Stringy or slimy milk
Red rot Serratia marcescens Red coloration
Grey rot Clotridium sp. Gray coloration, Foul smell
Dairy mould Aspergillus sp. Penicilium sp., Geotrichum sp.
Ankit Kumar, CAET Mouldy appearance
COLLECTION, CHILLING AND STANDARDIZATION OF
MILK
Milk collection cum chilling centers/depots. Normally
The common systems for collection attached to city dairies.
(assembling ) of milk are as follows. Objects: these are
• By co-operative organization. Formed by to preserve the quality of raw milk supplies, and
individual or collective milking societies. to provide easy transport to the processing dairy.
Suits producers best as no profit marking Location. This is guided by
middlemen are involved. adequate milk production
• by contractors. Less return to producers. adequate (potable) water supply
• By individual producers. Practical for those proximity to a good road or railway station
situated near processing in dairies. electric supply and
sewage disposal facilities.
Major items of equipment
Milk weigh tank/pan and weighing scale
Drop (dump) tank with cover
Cash washer
Milk pump (sanitary type)
Surface/plate cooler
Refrigerating unit (of suitable capacity7);
Cold
Ankit Kumar, CAETroom (of suitable capacity);
Milk testing unit, etc.
Operational procedure. Essentially this is the
same as a in a small dairy. On arrival, the milk is Methods of chilling
graded for acceptance/rejection, weighed, •Can Immersion
sampled for testing, cooled and stored at a low •In Can Cooling
temperature until dispatch to the processing •Surface Cooler
diary. •Tubular Cooler
Milk contains some microorganisms when drawn •Plate Chiller
from the udder, their numbers increase during •Bulk Milk Cooler
subsequent handling. The common milk
microorganisms grow best between 20 and 40 c.

Ankit Kumar, CAET

Standardization
Definition: Standardization of milk refers to the adjustment, ie., raising or lowering, of the fat and / or solids
not fat percentages of milk to desired value, so as to conform to the legal or other requirements prescribed.
Problem: How many parts by weight of 40% cream and 3% milk must be mixed to make milk testing 5% fat?
Solution: Hence, 2.0 parts of 40% cream when mixed with 35 parts of 3.0% milk will give 37 parts of 5% milk.
Pearson square method
The Pearson Square or Rectangle Method, also called Pearson's Square or Pearson's Rectangle, is a simplified
method for solving a two variable simultaneous equation. While it is being used here with milk it is widely used
in standardization calculations for sausage manufacture, jam manufacture and blending various drinks;
anywhere where it is necessary to calculate the amounts of two components that need to be mixed together to
give a final known concentration.

Ankit Kumar, CAET

Ankit Kumar, CAET
Types of
Milk

Ankit Kumar, CAET

Ankit Kumar, CAET
Ankit Kumar, CAET
Ankit Kumar, CAET
Ankit Kumar, CAET
Ankit Kumar, CAET
Ankit Kumar, CAET
Ankit Kumar, CAET
Cream Separation

• Milk from the cattle contains a number of large and small butter-fat particles held in suspension. They
are lighter in weight than the other parts of the whole milk.
• When milk is left standing, the milk portion low in fat (like skim milk) gradually settles at the bottom
because it is heavier. On the other hand, butter-fat surfaces to the top through buoyancy.
• All the commercial available cream is obtained by mechanical separation. Separation of whole milk
produces two fractions. The fraction, which contains fat in highly concentrated form, is called cream
while the other fraction, which is a non-fat fraction, is termed as skim milk.
• The fat content of cream can be varied, depending on the need, from 20 to as high as 80% fat. Cream
is used for making ice cream, butter, ghee and Anhydrous milk fat in the dairy plants.
• In 1877, the attention of Dr. De Laval, a young Swedish engineer, was called to the subject of
centrifugal cream separation, and eventually he evolved the first continuous cream separator, which
discharged the cream and skim-milk separately while the milk was being fed into the machine; all
these took place without stopping the machine or interrupting the operation.
• Thereafter, modifications were carried out and now we have the ‘Tri-purpose cream separator’ which
performs three important functions viz., clarification of milk, separation of whole milk and
standardization of milk.
• Next came the ‘Hermetic cream separator’, which was made airtight through use of seals so that air
was excluded during separation which improved the ‘skimming efficiency’.
Ankit Kumar, CAET
Principle of centrifugal cream separation

• On application of centrifugal force, the skim-milk

particles, being heavier, were forced against the bottom
side of each disc, traveling toward the periphery of the
bowl, while the cream particles moved along the upper
side of each disc toward the center of the cream
separator.
• Cream separation is a phenomenon by which the milk is
separated in to cream and skim milk by centrifugal
force.
• The centrifugal force is thousand times greater than
gravitational force. The milk enters the rapidly revolving
bowl of the separator. It is then acted upon by
centrifugal force.
• The inflow of milk is channelized to the outer wall of
the bowl and fills it from outside towards the centre.
The centrifugal keep on continuously and act upon to
partition the serum and cream. The milk serum has
higher specific gravity (1.036) than that of fat (0.9).
Ankit Kumar, CAET
• The centrifugal force acting on the
system is about 3000-6000 times greater
than the gravitational force.
• Hence the separation of fat, as governed
by the Stoke’s law, is faster than the
gravity separation method.
• Fat globules of smaller size separate at
6500 times faster in a centrifuge rotating
at 5400 rpm than compared to under
gravity.
• The Stoke’s law as applied to centrifugal
separation process is expressed by the
following equation:

Ankit Kumar, CAET

Ankit Kumar, CAET
Cream separator parts
The modern centrifugal cream separator consists of the following main parts:
• A bowl which can be rotated at a high speed (5000-6000 rpm) by means of suitable gears and power
transmission mechanism.
• Arrangement for supplying milk to the bowl.
• Removing the cream and skim milk.
• Driving the machine.
Parts of a Cream Separator Bowl and accessories
Rubber ring/Gasket: It fits in the bottom of the bowl base and makes the bowl leak proof when bowl hood is
placed on its top.
Bowl base: This houses the milk distributor as well as all of the discs on it. It also has got openings at the
bottom of the spindle attached to the body at the centre, from where the milk being fed flows through.
Milk Distributor: It distributes the milk into the three notches present at the bottom periphery.
Bottom disc: It is different from the other discs. It has rivets/caulks on the outer as well as on inner surface; all
the discs have three holes in them. The discs are also known as separating disc. The discs are conical in shape
(cone angle approx. 60o ) with holes in them to channel milk through.
Intermediate discs: They are several in numbers. They are similar to the bottom disc except that these discs do
not have rivets on its bottom side. They have rivets on the top side of disc only. The number of discs decides the
capacity of the cream separator machine.
Top disc: It is also referred to as ‘Dividing disc’ since the distinction between the skim milk and cream outlet is
Ankit Kumar, CAET
made possible by this disc.
Bowl hood: It fits over the top and covers the entire
bowl parts and fits into the bowl base at the bottom.
Bowl nut: It is fastened onto the bowl hood using a
spanner. This keeps the entire assembly of bowl intact
and maintains proper passage between each disc, if
properly tightened.
Skim milk spout: The skim milk from the bowl moves
between the top disc and inside wall of the bowl hood.
Finally, the skim milk passes out through the space
provided between the top disc and bowl hood, which
connects with the skim milk outlet.
Cream spout: The cream coming out from cream screw
located in the top disc is collected in the cream spout
and is let out to a container

Ankit Kumar, CAET

Cream: definition, classification, manufacture of different types of
cream, processing of cream
• Cream is defined as the fat rich portion of milk obtained by gravity or mechanical method of separation.
It is the light weight portion of milk which still contains all the main constituents of milk, but in different
proportions.
• The fat content of cream varies widely in the range of 18- 85 % depending upon the method of
separation. Malai is obtained by hand skimming of heated and cooled milk.
Classification
Cream contains all the milk constituents but in varying proportions.
• Market cream:- which is used for direct consumption
• Manufacturing cream:- which is used for the manufacture of dairy products.

The various types of cream and their fat content are as follows:
• Table cream/Light cream/Coffee cream... 20-25% milk fat
• Whipping cream/Heavy cream ... 30-40% milk fat.
• Plastic cream ... ... 65-85% milk fat

Ankit Kumar, CAET

Food Standards Safety Act (2006)
Cream including sterilized cream means the product of cow or buffalo milk or a combination thereof.
It shall be free from starch and other ingredients foreign to milk.
It may be of following three categories
1. Low fat cream-containing milk fat not less than 25.0 per cent by weight.
2. Medium fat cream-containing milk fat not less than 40.0 per cent by weight.
3. High fat cream-containing milk fat not less than 60.0 per cent by weight.
Note: Cream sold without any indication about milk fat content shall be treated as “high fat cream”.
Malai means the product rich in butter fat prepared by boiling and cooling cow or buffalo milk or a
combination thereof. It shall contain not less than 25.0 per cent milk fat.

Ankit Kumar, CAET

Cream is basically an emulsion of fat in water. This means that milk fat globules are dispersed as small droplets
in a continuous medium of skimmed milk containing protein, lactose, minerals and some vitamins.

Ankit Kumar, CAET

PROCESSING OF CREAM
The processing of cream depends on the purpose for which it is required. In general, following processes
are involved for different types of cream.
i. Standardization: The fat content of cream is adjusted to the desired level either by the addition of
calculated quantity of water or skimmed milk. This step is referred to as standardization. The use of water
or skim milk depends on the purpose for which the cream is required. If the buttermilk is to be used for
drying or standardization of milk for products making or for beverage preparation the standardization is
done with skim milk.
ii. Homogenization: Cream is an oil-in water emulsion. Therefore the cream standardized to various fat
levels with skim milk must be homogenized to reduce the fat globule size and increase the stability i.e.,
prevent fat separation. Homogenization is a process whereby cream is forced through a narrow orifice
under considerable pressure. This breaks up the fat globules to smaller size and ensures they are evenly
distributed throughout the cream. By homogenization, various grades of viscosity in cream products can be
obtained. Usually, lower pressures are used for cream than that used for milk products.
Whipping cream is rarely homogenized as this process greatly reduces the whipping ability of cream.
Stabilizers such as mono-glycerides are added to improve whipping ability. On the other hand,
homogenization of high fat cream is utilized in the production of easily spreadable whipped cream
products, which are used as dessert toppings.

Ankit Kumar, CAET

iii. Thermal Processing: The thermal processing of cream involves either pasteurization or sterilization.
The cream could be pasteurized by either batch or continuous method. The sterilization could also be
done by either of the two methods, i.e., by batch method using counter pressure autoclaves referred to
as retorts or by continuous method, followed by aseptic packaging

Batch Pasteurization: 74°C/30 minutes As soon as the heat processing of cream is

Continuous Pasteurization: 85°C/25 seconds completed it is cooled to less than 10°C to
Batch Sterilization: 115-120°C/15 minutes avoid the survival/growth of heat resistant
UHT Processing: 135°C/1-3 seconds micro-organisms during storage. In practice it
is cooled to 4- 5°C.

iv. Packaging and storage The cream after processing is packaged in suitable containers and stored at low
temperature (below 5°C). If the cream is sterilized or it is a UHT cream, then it can be stored at ambient
temperature.

Ankit Kumar, CAET

CREAM PRODUCTS
1. Coffee Cream: Coffee cream is a shelf-stable product with a fat content of >10%. It is homogenized
and UHT processed, filled aseptically or sterilized in the container. Its shelf life is longer, similar to UHT
milk. Its key function is to whiten coffee, but it is also used in the preparation of food products and
beverages that are meant for direct consumption. The important quality criteria are taste, whitening
power and stability in hot coffee. A double-stage homogenization is optimal for UHT cream. The first
homogenization is done before the UHT treatment; the second aseptic one is done after the UHT
treatment. For both processes, the pressure in the first stage should be about 200 bar and in the second
stage about 50 bar. When sterilizing cream in the pack, homogenization has to take place before the
sterilization, which again is a double-stage process using the same pressure (200/50 bar).
2. Sour Cream: This is a heavy-bodied ripened cream of high acidity (0.6% as lactic acid), clean flavour
and smooth texture. It should have following organoleptic criteria. Its appearance is white to yellowish,
slightly creamy with Clean, slightly acidic, rich flavor and Clean, milk-sour, flavorful taste.
Manufacturing: Take cream 18-20% milk-fat. It is then pasteurized, homogenized and chilled to 15-20 °C ,
inoculated with an aerobic starter (i.e. lactic acid/butter culture) @ 2-4% at 20°C, and allow for
fermentation until the desired qualities are obtained. During the acid production, the homogenization-
clusters flocculate, resulting in a highly viscous cream. To increase the firmness, thickening agent are
sometimes added to the sweet cream. When the pH has reached to 4.5, the cream is further cooled with
gentle stirring and then chilled to 2-4 °C and packed (by filling into one-way containers or bottles).
Ankit Kumar, CAET
3. Whipping Cream: Whipping cream is one of the food foam. This contains 35-40% fat cream. It is
widely accepted due to its multiple applications in decorating and refining of food. The cream is usually
whipped immediately prior to consumption, either by the consumer or in the catering outlets.
The most important specific requirements for the desirable product are:
(a) Flavour: The product is consumed for its flavour, which obviously must be perfect. Rancid and tallowy
flavours in the original milk should be rigorously avoided
(b) Keeping quality: Bacillus cereus is an undesirable microorganism in whipping cream (it causes the fat
emulsion to become unstable). Nor should growth of psychrotrophs occur in the original milk, because
they form heat-resistant lipases. To avoid recontamination, whipping cream is often heated by in-can
or in-bottle pasteurization.
(c) Whippability: The cream should quickly (i.e. in a few minutes) and easily whip-up to form a firm and
homogeneous product, containing about 50% (v/v) of air (i.e. 100% overrun).
(d) Stability after whipping: The whipped cream should be firm enough to retain its shape, remain stable
during deformation (as in "decoration"), not exhibit coarsening of the air cells, and show negligible
leakage of liquid. Sometimes carrageenan is added as a thickening agent.

Ankit Kumar, CAET

Process to manufacture whipping cream:
Standardized milk fat (36%), After adding thickening agent, it has to be pasteurized at 85°C for 30 minutes,
and then cooled to 5°C and packed. Then, cream is beaten. In this way a structure of clumped fat globules
formed, enclosing the air bubbles and giving a rigid and stable foam. To achieve this, air cells and fat clumps
should be of similar size, preferably 10-100 microns.
The more intensive the beating, the lower the fat content of the cream allowing a stable foam to form, and
the higher the overrun.
4. Clotted Cream: Clotted cream is exceedingly rich, containing 60-70% milk fat. This fat is present in the
cream in a finely emulsified condition, which renders it usually digestible. The product will have a peculiar
boiled taste and rough appearance, and will exhibit a white-flaked surface. The average composition of
clotted cream will have: 67.50% milk fat; 4.90% protein; 1.00% lactose, 0.50% ash and 26.10% water.
5. Canned or Sterilized Cream: Canned cream generally possesses a peculiar flavour due to its
processing, and high viscosity due to homogenization. Texture should be smooth. It should be free from
lumpiness and separation of serum. Sterilization spoils its whipping quality. The fat content is about 20-25%,
and solids-not-fat content may vary between 6.5-9.5%.
6. Plastic Cream: Plastic cream is highly viscous than any other type of cream. Its texture resembles to
paste and fat content is between 65 and 85%. It can be used directly for the manufacture of butter-oil

Ankit Kumar, CAET