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Journal of Dairy Science Vol. 13 No. 3 159-164
© 1930 by American Dairy Science Association ®
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The Sterilization of Sweet Cream for Market Purposes

B. H. Webb

Research Laboratories, Bureau of Dairy Industry, U. S. Department of Agriculture

ABSTRACT

The important factors in the preparation of a sweet, sterile cream have been discussed. Such a product may best be prepared by preheating a cream containing 20 per cent butterfat to 80°C., homogenizing at 3000 pounds' pressure, cooling, placing in bottles of the soda water type, and sterilizing at 118°C. for 12 to 14 minutes. This product will not whip easily. It will keep indefinitely without a seriously objectionable change in flavor or separation of the butterfat.






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Copyright © 1930 by the American Dairy Science Association ®.