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Coffee as a Factor in the Feathering of Cream

Department of Dairy Husbandry, University of Illinois, Urbana, Illinois

ABSTRACT

The feathering of cream when mixed with hot coffee was first reported upon by Burgwald (1) in 1923. He found acidity of the cream and homogenization to be the most important factors causing this defect. The method of preparing the coffee, according to Burgwald, was not important as the hydrogen ion concentrations of the brew made by boiling, percolating and by the drip method were practically identical (4.91–4.92). Burgwald further stated that there was no difference in the effect of the various grades of coffee upon feathering. The method of combining the coffee and cream was of no great consequence although the cream feathered at a slightly lower acidity when the coffee was added to the cream and sugar mixture.

In 1930 Tracy and Ruehe (2) showed that the feathering of homogenized cream in coffee was closely related to the salt balance in the cream and coffee mixture. An excess of calcium or magnesium salts in either the cream or water used for making the coffee increased the tendency for the cream to feather.