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Michigan Agricultural Experiment Station, East Lansing, Michigan
ABSTRACT
The percentage "oiling off" of high-testing-frozen cream was observed, using a method similar to that of Webb and Hall (6) in which 9-gram samples of fresh cream were weighed into 50 per cent, cream test bottles, were then frozen, stored, defrosted and centrifuged.
Fast freezing of the cream, although more effective in stabilizing the fat emulsion than slow freezing, did not prevent "oiling off" of the cream.
Frozen cream pasteurized at 165° F. for 15 minutes exhibited less "oiling off" than frozen cream which had been pasteurized at 150° F. for 30 minutes or at 185° F. for 5 minutes.
The addition of 10 per cent sucrose to the cream reduced the amount of "oiling off " as a result of freezing, but did not prevent it. The effectiveness of added sugar in reducing "oiling off" of fat in frozen cream seemed to be greater with homogenized than with non-homogenized cream.
Although homogenization very definitely stabilized the fat emulsion of non-frozen cream, its influence was practically eliminated upon freezing. Little would seem to be gained so far as "oiling off" is concerned by homogenizing cream intended for frozen storage.
The maximum destabilizing effect of freezing and storage occurred within the first 3 months of storage.
Higher testing cream tended to "oil off" as a result of freezing slightly more than did lower testing cream.
1 Jour. Article No. 616, n.s., Michigan Agricultural Experiment Station.
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