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Improvement in the Viscosity of Pasteurized Cream through Subsequent Heat Treatment

The Borden Company Research Laboratory, Syracuse, N. Y.

ABSTRACT

1. The fat phase of normal cream plays the most important le in the cream rebodying process.
   
2. The fat membrane material of normal milk fat globules was found to be the most effective butterfat stabilizer for artificial creams and always resulted in a cream which would respond to the rebodying process.
   
3. Stabilization of butterfat with part or all of the constituents of normal skim milk did not yield artificial creams which would respond to rebodying, although the rebodying process as applied to other fat emulsions than cream has been patented (4). None of the emulsions prepared with other than the normal fat globule membrane material in these experiments responded to the process.
   
4. The constituents of the aqueous phase of normal cream exert a beneficial effect on the rebodying process but this effect is not noted except when the butterfat is stabilized by its normal membrane.
   
5. The composition of the butterfat appears to be a factor in the stability of cream subjected to the rebodying process.