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The Influence of Three Methods of Cleaning the Cream Separator and Cream Storage Temperature on the Keeping Quality of Cream¹

Kansas Agricultural Experiment Station, Manhattan, Kansas

ABSTRACT

Comparison has been made of three different procedures (1) Conventional, (2) Rogers, and (3) Unwashed) of cleaning cream separators on the flavor and keeping quality of the resulting cream when stored at 60, 70, and 80° F. respectively. The data are based upon nine trials. The results are summarized as follows:

1. It required from 7–11 days for the cream stored at 60° F. to become second grade when a clean machine was used, 5–12 days when cleaned by the Rogers method, and from 2–9 days when an unwashed separator was used (Table 1).
   
2. The temperature of storage was found to exert a greater influence on the keeping quality of the cream than did the method of cleaning the separator. At 80° F. all of the cream samples changed from first to second grade in a relatively short time, averaging 2.5–3.4 days, irrespective of the procedure employed in cleaning the separator.
   
3. Samples of cream produced with the unwashed separator were criticised as having "unclean" and "bitter" flavors more frequently than those obtained from the other two separators. Cream obtained from the separators cleaned by the Rogers procedure did not develop off-flavors that were any more objectionable than those which developed in the cream produced by the clean separators.
   
4. Temperature of storage was found to have a significant influence upon the time required for off-flavors to develop in cream and also upon the specific type of off-flavor noted.
   
5. Temperature of storage was found to have a greater influence upon the rate of acid development and proteolytic decomposition in cream than did method of cleaning the separator.
   
6. Continuous immersion of stainless steel separator parts in the tri- sodium phosphate, sodium chromate solution for a period of two weeks at a temperature of 85–92° F. had no visible effect on the metal, but similar treatment of tinned steel or iron separator parts resulted in some dark discoloration particularly at soldered joints.
   
7. The daily additions of organic matter to the solution used in the Rogers method of cleaning over a two weeks period had no significant influence on its alkalinity nor on the color or condition of the solution.
   

¹ Contribution No. 127, Department of Dairy Husbandry.