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Factors Which Contribute to the Physical Stability of Frozen Cream

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

ABSTRACT

Conclusions: Factors which contribute to the physical stability of frozen cream are:

1. The use of freshly drawn milk which contains small, unclumped fat golbules.
   
2. Maintenance of these globules in a fluid, completely dispersed state until freezing time.
   
3. Quick freezing to retain this degree of dispersion.
   
4. A storage temperature sufficiently low to prevent the physical changes which cause localized crowding, distortion and disruption of the fat globules and consequent oiling off on thawing.
   

Frozen cream which is prepared and maintained under these conditions will have a stable emulsion and a good body when thawed after several months storage.

^* Deceased October 19, 1945.