Organoleptic Evaluation Of Cream

 Organoleptic evaluation of cream is called the sensory testing & uses the
normal senses of sight, smell & taste in order to determine the overall
quality
Contd…
Purpose :
 The result of this taste is obtained immediately & is of minimum cost.
 This type of testing can be very reliable if carried out by an
experienced person.
 Testing for organoleptic characteristics is used as a screening test to
determine whether to accept the milk or test the milk further.
Contd…

Organoleptic evaluation of cream:

Visual aspects
Color: yellowish-white color (cow milk), white (buffalo milk).
Presence of foreign particles: It means the cream is not good in quality Semi-
solid

Smell:
 It has a pleasant odor
 A bad smell of the milk may be caused by bacteria, chemical reactions or
by others
Contd…
Taste:
 Taste of cream is naturally sweet.
 Cream can also be salty, tangy, and "cheesy". In many countries
partially fermented cream is also sold such as sour cream, crème
fraiche & so on.
 Cream need to be free from off flavor (such as cooked, bitter etc.
Defects of Table Cream
Name of Defect
Causes
Flavour Excessive heating of cream
during pasteurization.
Cooked
Highly acid/sour i. Using sour milk for separation (i). Using fresh, sweet milk for
ii. Acid development in cream
Oxidized/oily/Metallic/Tallowy Fat oxidation due to direct
contact of milk with copper or
iron, exposure of milk or cream
to sunlight, etc.
Rancid Fat hydrolysis due to lipase
action in milk or cream
Prevention
Proper heating of cream during
pasteurization
preparation
(ii). Neutralization of cream.
i. Proper tinning of milk or cream
holding vessels, or using aluminium
alloy or stainless steel as contact
surface
ii. Vacuum pasteurization of cream
Inactivating lipase by proper
pasteurization of milk and cream
Defects of Manufacturing Cream
Name of defect
Causes Prevention
Barny (i). Poor ventilation of milking byre/barn (i). Proper ventilation of milking
byre/barn
(ii). Not keeping milk properly covered
during production (ii). Keeping milk properly covered
during production
Bitter (i). Intake of bitter weeds by milch animals (i). Eradication of off ending weeds.
(ii). Lipase activity during (raw) cream (ii). Checking lipase activity by avoiding
separation the ‘danger zone(38-490C) in cream
separation.
(iii). Growth of Proteolytic bacteria in
cream
Cheesy Growth of Proteolytic bacteria leading to Storage of cream at 50C(400F) or below
casein break down. to check bacterial growth.
Coarse-acid/sour Uncontrolled acid development in cream Storage of cream at 50C(400F) or below
to check acid development
Cont…
Cooked , Feed and weed Feeding of milk tainting feeds and (i). Avoid Feeding of milk tainting
Rancid Oxidized etc. weeds within 3 hours before milking. feeds and weeds soon milking
(ii). Eradication of milk tainting weeds.
(iii). Vacuum pasteurization of cream
Fruity Development of by-products of growth Storage of cream at 50C(400F) or below
of certain un-desirable micro- to check microbial growth.
organisms
Utensil Using dirty utensils Using well cleaned utensils
Yeasty Growth of lactose fermenting yeasts Storage of cream at 50C(400F) or below
to check yeast growth
Cooked , Feed and weed Rancid Feeding of milk tainting feeds and (i). Avoid Feeding of milk tainting feeds
Oxidized etc. weeds within 3 hours before milking. and weeds soon milking
(ii). Eradication of milk tainting weeds.
(iii). Vacuum pasteurization of cream
Grading of Cream

Classification of Cream Grades

A. Special or Sweet Cream Grade:
Cream that is clean, fresh, sweet and free from any off- flavor ,free from
any visible or objectionable extraneous matter; and the acidity of which has
at no time exceeded 0.2% , calculated as lactic acid.

B. First Grade Cream:

Cream that is clean in flavor, free from off-flavors and from objectionable
extraneous matter; and the acidity of which has at no time exceeded 0.6%,
calculated as lactic acid.
Contd…
C. Second Grade Cream:
Cream may have acidity in excess of 0.6%. It may contain objectionable
flavors and odors to a moderate degree, such as slightly cheesy, slightly
rancid, slightly tallowy, slightly metallic, slightly bitter and slightly yeasty.
D. Weed Flavored Cream Grade:
To this grade belongs all cream suitable to be classed with any of the
previous grades, but that is infested with the flavor of obnoxious weeds,
such as onion, garlic, and leek. French weed, certain weeds associated with
peppergrass, .
Contd…
E. Illegal Cream:
This includes all cream that fails to meet the requirements of any of the
previous grades. It is cream that contains the flavor of gasoline,
kerosene, machine oil, or other foreign oil; or that is so deteriorated as
to have a pronounced cheesy, rancid or metallic flavor; or that is
contaminated with products of putrefaction, or dirt, or filth or other
objectionable foreign matter that renders it unfit for human
consumption.
Standardization of Cream
The important factor in standardization of cream is the fat
content.
Standardization means adjusting the fat content in cream to a
desired level so as to meet legal requirements of the cream and
have ease in churning in butter manufacture and minimize fat
losses in buttermilk.
Purpose of Standardization

 To prepare consumer cream products with fat content to meet

legal/quality standards
To avoid economic losses accompanying excess fat content in
preparaed product
To minimize fat losses in buttermilk
Standardization Process…
• Determine fat percent in cream and skim milk.
• Ascertain the quantity of standardized cream to be made
• Calculate the quantity of skim milk to be added to cream to obtain
desired fat percentage in the final product (Use Pearson’s Square
method)
• Add the calculated quantity of skim milk to weighed quantity of
cream and mix them thoroughly with the help of plunger or stirrer in
a can or vat
• Take a representative sample of the final mixture and analyse it for
fat
 Methods of Fat Estimation in Cream
Measurement of fat content
Werner-Schmidt
Babcock or
or Rose-Gottlieb
Gerber Method
Method

Quick Time
measurement consuming

Less accurate Accurate

In dairy factories, Milko-testers, Milko-scans give rapid measurements of

good accuracy.
Standardizing agent (Diluent)

• Once the fat content of the cream has been determined, it is necessary
to add the correct proportion of diluent (e.g. skim-milk or whole milk)
to get the required fat content.
• The use of water or skim milk depends on the purpose for which the
cream is required.
Purpose Standardizing agent

Cream for butter preparation Water

Whipping Cream Skimmed Milk

Table Cream Skimmed Milk
Coffee Cream Skimmed Milk
Calculation ( Pearson’s Square method)

Example 1
5,300 litre quantity of cream with a fat content of 42·3 percent and fat content of milk 4.2
is available. Cream with a fat content of 40 per cent is required. How much skim-milk
should be added assuming that skim-milk contains 0 per cent fat.

Fig: Pearson's square as a means of calculating proportions of components for

standardising.
Cont…
• The essentials of the method are shown in Fig. The fat content of the cream used is
set in the top left-hand corner of a square (42.3 per cent) with the fat content of the
diluent at the bottom left-hand corner (4.2 per cent). The required fat content is then
placed at the intersection of the square's diagonals (40 per cent) and the propor­tions
of the cream and the whole milk are simply obtained by subtraction along the
diagonals.

• Cream required = 40 - 4.2 = 35·8 parts Whole milk required = 42.3-40 = 2·3 parts

Thus the amount of whole milk added to 5300 I of cream should be

=5300 × 2.3/35.81 = 3411

i.e. the cream should be made up to(5300+3411)= 56411 with whole milk.