Cream

Definition: -

Cream is that portion of milk rich in milk fat that rises on the top of milk while it is, standing or is
separated from it by means of centrifugal cream separator which contains not less than 18% milk fat.
When intended for direct consumption, rather than in the manufacture of dairy products, it is called
market cream and it must meet the standards for composition and bacterial count of the area in which
it is sold. On the other hand, cream used for manufacturing dairy products is termed as manufacturing
cream.

Classification of cream: -

On the basis of use: -

a. Market cream: -
Cream which is used for direct consumption rather than the manufacturing of dairy products is
known as market cream
b. Manufacturing cream: -
Cream which is used for manufacturing various dairy products like butter, ghee, Ice-cream etc.
Known as manufacturing cream.

On the basis of fat content: -

Name Fat%
Light cream
Coffee cream 18%-30%
Table cream
Light whipping cream 30 o 36%
Heavy whipping cream or Pastry More than-36% fat
cream
Plastic cream 65-85%
Composition

Approximate composition of light cream and whipping cream is given below: -

Content Light cream Whipping cream

i) Fat % 18 to 19% 36%
(Minimum)
ii) Protein 2.94% 2.20%
iii) Lactose 4.05% 3.15
iv) Ash 0.60% 0.46%
v) water 73.41% 58.19%

In addition, small amount of vitamin, enzymes and acids are present in cream.

Cream with a 30% fat content has the following composition: -

i. Fat 30%
ii. Protein 2.4%
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 iii. Lactose 3.5%
iv. Minerals 0.4%
v. water 6.4%

Classifications cream on the basis of FAO/ WHO recommendations.

 According to FAO standards, the following classification is made on the basis of fat content: -
i) Cream 18-26% fat content
ii) Light cream 10% fat content
cream with
Additional terms,
e.g., coffee cream
iii) Whipping cream 28 %fat content
iii) Heavy cream 35% fat content
iv) Double cream 45% fat content

Another classification of cream is on the basis of fat content as per recommendation of world Health
organization (WHO) which is given below: -

Type Minimum fat content (%)

i) Cream/ Single cream 18

ii) Half cream 10-18
iii) Double cream 45
iv) Whipping cream 28
v) Heavy Whipping cream 35

Cream with 25% and 50 % cream has the following approximate composition: -

Cream containing
Constituents 25% fat 50% fat
i) Fat 25% 50%
ii) Protein 2.51% 1.69%
iii) Lactose 3.71% 2.47%
iv) Ash 0.56% 0.37%
v) Water 68.20% 45.45%

Properties of cream: -

Some of the important properties of cream are discussed below: -

A. Viscosity: - Viscosity is the resistance of flow against fluidity. It is an important properly of

cream, as because consumers believe that more viscous the cream more will be the fat percent
in cream. Viscosity of cream is affected by the flowing factors-
a) Fat percent: -
The higher the fat percent increase, the greater will be the viscosity and vice-versa.
b) Temperature: -
The higher the temperature of cream, lower will be the viscosity and vice-versa.

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 c) Separation condition: -
The higher the temperature in churn the lower will be the viscosity and vice-versa.
d) Homogenization: -
Single stage homogenization increases viscosity but double stage homogenization reduces
viscosity
e) Cooling: -
Slow cooling of cream increases viscosity.
f) Ageing: -
Increases viscosity.
g) Clumping: -
The greater the degree of clumping, the greater the viscosity.
B. Whipping quality: - Whipping refers to the beating of cream by some mummer to produce
froth or foam. Whipping quality of cream depends on many factors such as-
a) Fat percentage: -
Cream containing 30-36% fat is satisfactory for this purpose.
b) Temperature: -
About 40C is optimum, lowers progressively with increasing temperature.
c) Ageing: -
For 24 hours at 40C is optimum.
d) Homogenization: -
Double stage homogenization is detrimental.
e) Acidity: -
Reduce progressively with acidity.
f) Addition of stabilizers: -
Reduces whipping ability.
g) Specific gravity: -
Specific gravity of cream changes depending on fat content. As for example cream containing
18% fat has the specific gravity of 1.015 on the other hand cream containing no % has the
specific gravity of 0.995.
C. Acidity of cream: -
Titrable acidity of all fresh cream samples should be consistent with the fat percentage of the
cream. Acidity of freshly separated cream is always lower than that of the milk from. Which it
was separated sweet and sour cream is usually distinguished with the help of acidity lower of
cream.

METHODS OF CREAM SEPARATION

Cream is obtained farm milk by using following methods:

a) Gravity method (early method)

b) Centrifugal method (modern method)

Gravity Method: -

In early days, three different types of gravity methods were in practiced. These were-

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 a) The shallow-pan- method
b) The Deep-setting method
c) The water dilution method.

Centrifugal method: -

This is the modern method of cream separation farm milk. Basic principle of centrifugal force is
applied in this method. The machine which is used for this purpose is known as cream separator both
manual and electric operated cream separator available in market. Fat losses are very minor when
cream is separated by using modern cream separator machine.

Gravity method: -

a) The shallow-pan- method: -

In this system the milk was poured into the shallow type pan immediately after milking without
cooling and the pans were placed preferably in a moderate temperature. The skimming was done at the
end of 24 to 36 hours, at which time milk below

Usually had coagulated the cream was removed with a tin “Skimmer” an appliance in the form of a
shallow flat dish.

The shallow pan served a useful purpose at a time when quality of product was less important than
new and losses of milk fat were of little significance.

The main limitation of shallow-pan system were-

i. Cream obtained was sour type and was not suitable for manufacturing high quality dairy
products.
ii. Quality of skim milk was poor and was not suitable for calf feeding
iii. Loss of fat was more. Skim milk from shallow –pan system usually had the fat percent from
0.5 to 1.5 percent.

The deep-setting method: -

Initially milk was set in cans about 20 inches deep and 8 to 15 inches in diameter and placed in
running spring water which was usually let a temperature of 9 to 100C. In the latter improved form,
glass strips were inserted in the wall of the can, one near the bottom and the other nearby. The top
through these strips’ creams could be observed. The skimming of the cream at first was done by the
use of a small conical dipper with a long handle. By means of this dipper, milk was skimmed from the
top of milk. In the improved form, a facet was placed near the bottom of the can and the skim milk
drawn off until the lower edge of the cream layer could be observed through the glass strip to be
approaching the faucet

The quality of cream obtained in this system was better than shallow-pan-system. And fat loss was
very minimum co.2 to 0.4% in skim milk.

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The water-dilution method: -

The dilution method was formed on the supposition that the addition of water to milk would lower the
viscosity so that the cream could rise more easily. A special tank fitted at the bottom with a drain
faucet above which was a strip of glass to a view of the contents of the tank was commonly used. Milk
to be separated was placed in such a tank and a quantity of H20 about equal to that of the milk was
added. After about 12 hours, the skim –milk-water mixture was drained through the faucet until the
cream was seen nearly to search the drain. The cream then was caught in a separate container.

The result of this method was not satisfactory, as because the skim milk contained more fat than that
of the deep setting method. Skim-milk-water mixture was also not suitable for calf feeding.

Principles of cream separation: -

The whirling force generated in the separator bowl is many times stranger than the force of gravity.
The force draws the highest part of the milk, namely the milk fat in the form of cream, into the center
of the bowl. The skim milk layer is thrown out near the wall of the bowl and sediment being heaviest
of all, is thrown to the extreme order edge, where it adheres to the wall of the bowl and what is called
separator “slime”. Separators are made in from and factory sizes and may be run by hand or power.
Small machine skimming 150 to 200 lb. of milk an hour and various sizes up to those with a capacity
of 25,000 lb. per hour are available to meet the needs of objective.

Method of separating milk/ procedure of cream separation by modern cream separator: -

The separation of milk from the time the bowl is assembled until the separator is again cleaned involve
the following detailed steps.

i. Correctly assemble the discs and securely close the bowl.

ii. Adjust the cream screw so that the cream may be of the desired richness under the skimming
conditions employed C speed of the bowl, temperature land rate of milk flow. This must be
gauged by past performance in some separators. Thus, adjustment is made by regulating the
skim milk opening rather than the cream opening in “air light” separators’. The adjustment is
made externally in the cream outlet.
iii. Place the assembled bowl on the spindle and place the skim milk pan and spout the cream pan
and spout and cover with the inlet hopper in their proper positions on the machine. In case of
“airtight” separators the necessary pipe connection must be made.
iv. Start the machine and before any milk is run into the bowl be sure that it is revolving at the
rated speed. In case of some separators, it is necessary to till the bowl with water before
rotating in order to avoid the extreme vibrations. That would occur when liquid is introduced
into the empty running bowl.
v. It is advisable to flow out the bowl with warm water before introducing milk. Especially in
cases where the cream is not pasteurized subsequently, flush out the bowl with water at 1800F
or with chlorine solution containing 100 p.p.m. available chlorine. In the latter case, follow
with clean warm water.
vi. By means of a tabular beater or other suitable beating equipment for warm the milk to 90-950F
just before it is fed into the separator under special conditions other separating temperature
many be employed (as discussed in connection with several cream problems in subsequent
sections)
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vii. Run the milk through the separator at the rated capacity. Over capacity operation is specially to
be avoided. The rate of milk flow shall be uniform.
viii. Cool the cream to 500F or lower as soon as it come farm the separator by the use of surface
coder. This is to enable the holding of the cream without further agitation much enough cream
has accumulated for standardization and pasteurization.
ix. Shut down the separator to remove the accumulated separator slime after four hours operation
or less as may be necessary. The time may be gauged by past performances. The separator
should be shut down for cleaning when the outer space of the bowl is nearly filled with slime.
The amount of milk that may be run through the bowl before this point is reached varies with
the space provided in the bowl for slime. And with the quality of the milk. A milk supply that
includes foreign sediment particles, sour milk, colostrum, and milk from infected udders will
yield more slime and necessitates more frequent. Shut downs. In extreme cases it may be
necessary to shut down after 2 hours.
x. Before shutting down the machine introduce a limited amount of warm water to flush out the
bowl.
xi. After the power has been shut off the revolving bowl may be brought to the rest with the aid of
brakes provided for this purpose in most machines.
xii. Remove the bowl, open it, remove the slime from the bowl, and wash the parts with the aid of
a brush and a warm mild alkaline washing solution. Rinse all the parts with H20 at 1800F and
leave them properly spaced. For draining and drying.

Factors affecting the richness of the cream: -

It is important to understand these factors, particularly in the operation of the separator on the farm.

1. Position of the cream or skim milk screw: -

Each machine has a device for regulating the richness of cream. This done by changing the
proportion of material coming out of the cream and skim milk openings, either by
changing the pressure or by changing of the size of the opening. In most machines the
richness the cream is regulated by means of a “cream screw” and in a few by a “skim milk
screw”. when the cream screw is turned in closure to the center of the bowl, the pressure
is decreased and less through making a richer cream closing the size of the opening has
the same effect, while enlarging the opening or turning the cream screw out lower the
richness of the cream by increasing the amount. In machines having “Skim milk screw” the
richness of the cream is affected in the opposite manner.
2. Speed of the machine: -
Separators are made to skim clean at a rated speed. As the speed of the separator is
increased the fat content of the cream produced is increased and amount is less. The test of
the skim milk is unaffected.
3. Temperature of the milk: -
Milk that is too cold gradually will clog up the cream out let resulting in less and richer cream
and a higher testing skim milk. This is due to the fact that with lowered temperatures cream
becomes more viscous and resultant to flow. Milk heated to higher temperatures than normal
when separated will produce cream of a lower fat content due to the fact that at high
temperatures cream is more fluid. The effect of low milk temperatures upon the fat content of

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 cream varies with different machines. It the cream contains 30% fat when separated at
1000F a fat % of 45% may be expected from milk separated at 750F.
4. Rate of inflow: -
As the inflow of milk is regulated by float or value, there is little danger of over feeding the
machine. It the supply tank faucet or valve is not opened wide enough, the machine will be
underfed, this means a higher testing cream, because the small amount of force is acting on
a smaller amount of milk. The skim milk test is not affected.

5. Richness of the milk: -

With any increase in the fat content of milk, the fat content of the separated cream will also
increase if the separator is set for 40% cream when skimming a 6% milk, it will skim
approximately a 20% cream with a 3% milk. The skim milk should test the same in either case.
When the fat content of the milk is increased the cream becomes richer and more viscous, thus
suffering more resistance to flow and as a result less cream is produced and there is a
corresponding increase in fat%.
6. Vibration of the fowl: -
It the machine does not set at the level of the bowl and has been handled so roughly that it is
out of balance, or if the bearings are warm, the bowl will vibrate and will not skim properly.
This means lower-testing cream and high testing skim.
7. Cleanliness of the bowl: -
The machine should be washed each time it is used, otherwise milk left in the bowl may sour
and clog up the cream opening so that the machine will not skim clean. A dirty machine will
not do good work.
8. The amount of flushing: -
When the last milk has passed into the separator, the bowl is still filled. Parts of its content are
cream and part skim milk. In order to get all the cream out of the bowl, it is customary to flush
with either water or skim milk. In order to force all the cream out of the bowl, enough water or
skim milk must be used in flushing to cause a dilution of the cream. The extent of dilution will
depend upon the amount of either skim milk or water used in flushing and the amount of cream
separated.

Factors affecting the efficiency of cream separation: -

The modern cream separation in good mechanical condition and properly operated in a very efficient
machine. The skim milk under good condition does not more than 0.02% and in many cases as low as
0.01% of fat. Under certain conditions the cream separator may become inefficient and losses of fat in
the skim milk are experienced. The chief factors responsible for inefficiency are as follows: -

i. Poor mechanical condition

ii. Too low speed of the bowl
iii. Too cold milk
iv. Overfeeding
v. Production of too rich cream
vi. Dirty bowl

i) Poor mechanical condition: -

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Poor mechanical condition of the separator may cause inefficiency of separation for a number of
reasons. The discs may be so worn as to case settling in the bowl, resulting in too great space between
the divider and the next disc. The divider disc may be so warm that it causes a lack and the cream and
skim milk are mixed. The separator may be warm in general as to produce vibrations which case the
incoming milk to mix with the separated cream.

ii) Too low speed of the bowl: -

Too low speed of the bowl will not produce enough force to separate the cream from the skim milk
resulting in incomplete skimming. These is one of the chef reasons for poor skimming of many
separators.

iii) Too low temperature of milk: -

When the temperature of the milk drops below 900F, fat losses in the skim milk begin. There are two
reasons for increased losses of fat with lowered temperatures. Cold milk serum is more viscous than
warm serum and therefore others greater resistance to the migration of the fat particles. A second
important factor is that the specific gravity of milk fat increases with lowered temperatures to lower
the difference between the weight of the fat and the milk serum. In very cold milk with some machines
a third factor is present. The cold fat may partially or completely clog the cream outlet to force cream
through the skim milk outlet.

iv) Overfeeding: -

Milk is forced through the bowl too rapidly; it is subjected to the centrifugal force for too short a
period to cause complete separation of the fat from the skim milk some of the fat particles then pass
with the skim milk over the divider disc.

v) Too rich cream: -

When the cream screw is turned into produce too much cream (60% or above) there is not enough
volume going out through the cream opening to accommodate all the fat some of the cream then
blocks up outside of the discs to go out with the skim milk. When highly fat content cream is desired it
is necessary to slow up the milk inflow to give more time for the centrifugal force to pack the fat in the
cream. This is accomplished by the attachments for separators that will produce cream containing up
to 80 % fat with efficient skimming richness of cream.

i) Dirty bowl: -

Bowl should be clean. After each operation it is advisable to clean and dry properly. On the other
hand, if it is necessary to skim huge amount of milk for a long time, then it is necessary to stop
machine every after 4 to 5 hours operation, otherwise separator slime will accumulate between the
space of the discs and also can clog the cream opening. It should be remembered that a dirty bowl
cannot perform good work.