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The Color Imparted to Coffee by Cream Treated in Various Ways

Research Laboratories of National Dairy Products Corporation, Baltimore, Maryland

ABSTRACT

A test was devised for evaluating creams in regard to the color imparted to coffee.

Bottled creams produced by competing dairies in one city were found to vary considerably in their ability to color coffee.

The amount of cream required to impart to coffee a given color decreased when the fat content increased, when the milk-solids-not-fat content increased, and when the cream was homogenized.

Pasteurization of cream by the usual holding method has no influence on the color of coffee-cream mixtures. Flash pasteurizing seems to have a slight influence.

When cream is given a temperature treatment to increase its viscosity it does not color coffee quite as well as the same cream untreated.

Aging of the cream and the development of slight acidity have no influence on the quantity of cream required to color coffee.