Cream is basically an emulsion of fat in water. This means that milk fat globules are dispersed as small droplets in a continuous medium of skimmed milk containing protein, lactose, minerals and some vitamins. Typical composition of cream varieties is given in Table.
Physico-chemical properties are mentioned below.
(i) Viscosity: The viscosity indicates the richness of cream. It is affected by the factors like fat content, temperature, separation conditions, homogenization,cooling, storage and clumping of fat globules in cream.
(ii) Whipping quality: It refers to the ability of cream to produce stable foam or froth when it is beaten with air. The whipping ability of cream is influenced by the fat content, separation conditions, ageing, acidity, homogenization pressure, addition of stabilizers, etc.
(iii) Specific gravity: The specific gravity of cream decreases with the increase in fat content.
(iv) Titratable Acidity (T.A.): The titratable acidity of fresh cream is inversely related to the fat content. It can be calculated by the formula given below:
Per cent T. A. = —(Per cent serum in cream)/(Per cent serum in milk)
———————————— X Per cent T.A. of milk
OR = (100 – per cent fat in cream / 100- per cent fat in milk) X per cent T.A. of milk
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| Chemical composition of cream |
The composition of cream depends on the type of milk from which it has been produced and also on the fat content of cream. The compositions of cream containing different levels of fat and obtained from cow and buffalo milks are indicated in Table.
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| Chemical composition of cow and buffalo milk cream |
i. Physico-chemical Properties
Physico-chemical properties are mentioned below.
(i) Viscosity: The viscosity indicates the richness of cream. It is affected by the factors like fat content, temperature, separation conditions, homogenization,cooling, storage and clumping of fat globules in cream.
(ii) Whipping quality: It refers to the ability of cream to produce stable foam or froth when it is beaten with air. The whipping ability of cream is influenced by the fat content, separation conditions, ageing, acidity, homogenization pressure, addition of stabilizers, etc.
(iii) Specific gravity: The specific gravity of cream decreases with the increase in fat content.
(iv) Titratable Acidity (T.A.): The titratable acidity of fresh cream is inversely related to the fat content. It can be calculated by the formula given below:
Per cent T. A. = —(Per cent serum in cream)/(Per cent serum in milk)
———————————— X Per cent T.A. of milk
OR = (100 – per cent fat in cream / 100- per cent fat in milk) X per cent T.A. of milk
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