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Some Factors Affecting The Body Of Market Cream^*

Vermont Agricultural Experiment Station

ABSTRACT

The body of market cream refers to its appearance and is the commercial terminology employed to designate resistance to flow or deformation. This somewhat intangible property is a visual indication of quality to many consumers. Cream that flows slowly is regarded as having a high fat content and considered suitable for most purposes if the other inherent quality factors are present.

Dealers frequently encounter situations when their product shows a thin consistency and is frequently criticized as being deficient in fat, even though it meets the class requirements. Conversely, consumers sometimes complain of cream being so viscous that it will not readily pour from the bottle. Because of this consumer reaction that may not always be justified, the body of market cream has assumed commercial prominence and the dealer is continually seeking methods of processing that will aid in producing cream of uniform and acceptable body.

The literature on this subject was read by the authors.

^* Published with the approval of the Director of the Vermont Agricultural Experiment Station.