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Journal of Dairy Science Vol. 33 No. 5 267-274
© 1950 by American Dairy Science Association ®
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The Relation between the Degree of Solidification of Fat in Cream and its Churning Time. II. The Physical Distribution of the Liquid-Solid Phases within the Globule

J. Robert Brunner1

Michigan Agricultural Experiment Station

E. L. Jack

Division of Dairy Industry, University of California

ABSTRACT

A calorimetric technique was used to determine the percentage of crystallized milk fat (degree of solidification) present in creams prepared for churning by the following methods:

Lot A. Cream was cooled and held at 0° C. for 18 hr. prior to churning at selected temperatures.

Lot B. Cream was cooled and held at 10° C. for 18 hr. prior to churning at selected temperatures.

Lot C. Cream was cooled in ice-water from 60° C. to the desired temperature and immediately churned.

The degree of solidification in creams from lots A and B, churning within 35 to 55 min., ranged between 48 and 68 per cent solidified fat. Cream portions from lot C that churned within the same time range contained between 20 and 31 per cent solidified fat.

Within any one lot of cream, the more solidified fat that is present at the churning temperature, the longer is the time required for churning.

The experimental results indicate that the churning time is not entirely dependent upon the actual degree of solidification in the fat, but, to a greater extent, upon the distribution of the liquid and solid fat phases on the globular fat surfaces.

Polymorphic transition of the crystallized fat has been considered as a possible explanation for the churning results obtained.

FOOTNOTES

1 Journal Article no. 1092 (n.s.), Michigan Agriculture Experiment Station.






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Copyright © 1950 by the American Dairy Science Association ®.