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The Influence of Milk-Fat Globule Size and Milk and Cream Temperatures on the Stability of the Frozen Cream Emulsion

Division of Dairy Research Laboratories, Bureau of Dairy Industry, Agricultural Research Administration, U. S. Department of Agriculture

ABSTRACT

Cream is sometimes frozen and held in storage for subsequent use in making ice cream and soft cheeses (2). In incorporating the thawed cream into these products, the fat must be redispersed by homogenization because it has a tendency to oil off.

If cream could be preserved in a frozen condition without destabilizing the emulsion, frozen cream would be of greater commercial interest.

This paper is based on a study of some of the factors which influence the resistance of the fat emulsion in cream to the destabilizing forces of freezing and brief storage.

EXPERIMENTAL METHODS

The milk was selected from the Bureau of Dairy Industry herd at Beltsville, Md., warmed or cooled if required by the experiment, and delivered to the Bureau's research laboratories in Washington, D. C.

In Washington the milk was separated at various temperatures, and the raw cream was standardized to the desired fat content by the addition of skim milk obtained in the same separation.