HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Wilson, H. K. Articles by Herreid, E. O. Search for Related Content PubMed Articles by Wilson, H. K. Articles by Herreid, E. O.

Measuring Rates of Cream Rising by Centrifugation

Department of Food Science University of Illinois, Urbana

ABSTRACT

Accumulations of coalesced clusters of fat known as cream plug, serum separation, and deposits of solids are the most serious defects that occur in containers of sterilized creams. These defects are inevitable because of the differences in the natural densities of the fat emulsion and serum phases. Furthermore, these density differences are accentuated by high processing and storage temperatures. Corrective measures include homogenization after sterilization and the possible addition of natural milk stabilizers or foreign stabilizers.

The objectives of this investigation were to develop a method whereby the physical stability of fluid milk products could be determined at processing time and which might serve to predict storage stability.

Procedures and Results

The Fisher-Stern Ultracentrifuge adapted to determine size changes in protein particles due to high temperature heating (1, 2, 3), was used to measure cream layer rising rates in sterilized creams and in model systems (4). The creams were centrifuged in a cell whose inside dimensions were 12 mm long, and 2 mm thick. The cell is 4 mm wide at the center and sector shaped so that sedimenting particles are not disturbed by convection currents.