The Physico-Chemical Properties of Cream
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PHYSICO-CHEMICAL PROPERTIES OF
CREAM
Class Lecture
Dr. Sanjeev Kumar
Associate Professor
Department of Dairy Technology
SGIDT, Patna-14
VISCOSITY
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1)
FAT %:
( in fat %, es
η
)
2)TEMPERATURE:
( in temperature,
es
η
)
3)SEPARATION TEMPERATURE:
( in
separation temperature, es
η
)
4) HOMOGENISATION
:
single-stage homogenisation increases
viscosity in direct relation to pressure used;
double-stage homogenisation reduces
viscosity.
5 ) COOLING :
slow cooling increases
viscosity
6)
AGEING
:
increases viscosity
7) CLUMPING :
greater the degree of
clumping, the greater the viscosity
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Whipping refers to the beating of cream to
produce froth or foam (emulsion of gas/air in a
liquid).
The most satisfactory fat content for production of
whipping cream is
30-35%
The optimum aging period is
24 hours at 4°C
Homogenization, acidity and stabilizers
in
cream
reduces
the whip-ability of cream
Inverse relation between % fat and % titratable acidity as shown
below
:
%Titratable Acidity of cream=
%serum in cream
* % TA of milk
%serum in milk
OR
%TA of cream =
100- % fat in cream
* % TA of milk
100- % fat in milk
SPECIFIC GRAVITY
Specific gravity of cream is inversely proportional to fat%
This informative material delves into the physico-chemical properties of cream, covering aspects such as viscosity, whipping quality, titratable acidity, specific gravity, and factors influencing viscosity. It discusses the influence of fat content, temperature, homogenization, cooling, aging, and clumping on cream viscosity. Additionally, it explores the relationship between fat percentage and titratable acidity, highlighting specific gravity as inversely proportional to fat percentage in cream.
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Presentation Transcript
Class Lecture PHYSICO-CHEMICAL PROPERTIES OF CREAM Dr. Sanjeev Kumar Associate Professor Department of Dairy Technology SGIDT, Patna-14
WHIPPING QUALITY VISCOSITY PHYSICO-CHEMICAL PROPERTIES OF CREAM SPECIFIC GRAVITY ACIDITY
VISCOSITY VISCOSITY Viscosity may be defined as the resistance offered by a liquid to flow Consumer judges the richness of cream from its viscosity
FACTORS AFFECTING VISCOSITY OF CREAM 1)FAT %: ( in fat %, es ) 2)TEMPERATURE: ( in temperature, es ) 3)SEPARATION TEMPERATURE: ( in separation temperature, es )
4) HOMOGENISATION : single-stage viscosity in direct relation to pressure used; double-stage homogenisation viscosity. 5 ) COOLING : slow cooling increases viscosity 6) AGEING : increases viscosity 7) CLUMPING : greater the degree of clumping, the greater the viscosity homogenisation increases reduces
WHIPPING QUALITY Whipping refers to the beating of cream to produce froth or foam (emulsion of gas/air in a liquid). The most satisfactory fat content for production of whipping cream is 30-35% The optimum aging period is 24 hours at 4 C Homogenization, acidity cream reduces the whip-ability of cream and stabilizers in
TITRATABLE ACIDITY (TA IN %LA) TITRATABLE ACIDITY (TA IN %LA) Inverse Inverse relation below below: relation between between % % fat fat and and % % titratable titratable acidity acidity as as shown shown % %Titratable Titratable Acidity % %serum OR OR Acidity of of cream= cream= % %serum serum in in cream serum in in milk cream * * % % TA milk TA of of milk milk % %TA 100 TA of of cream cream = = 100 100- - % % fat 100- - % % fat fat in in cream cream * * % % TA fat in in milk milk TA of of milk milk
SPECIFIC SPECIFIC GRAVITY GRAVITY Specific gravity of cream is inversely proportional to fat% Specific gravity of cream is inversely proportional to fat% FAT PERCENTAGE FAT PERCENTAGE SPECIFIC GRAVITY SPECIFIC GRAVITY 0.025 1.037 4 1.032 6 1.030 10 1.025 20 1.013 30 1.004 40 0.995
