Tag Archives | Cream

Cream: Classification, Composition, Nutritive Value and Quality

In this article we will discuss about:- 1. Definition of Cream 2. Classification of Cream 3. Composition and Nutritive Value 4. Physico-Chemical Properties 5. Production 6. Factors Influencing Fat Percentage 7. Factors Affecting Fat Loss in Skim Milk during Separation 8. Yield 9. Quality 9. Collection. Definition of Cream: Cream has been known from time immemorial as the fatty layer that [...]

By |2018-05-19T09:59:42+05:30May 19, 2018|Cream|Comments Off on Cream: Classification, Composition, Nutritive Value and Quality
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Churning of Cream into Butter: Top 3 Theories

There are three main theories on the churning of cream into butter, viz.: 1. Fisher and Hooker's Phase-Reversal Theory 2. Rahn's Foam Theory 3. King's Modern Theory. 1. Fisher and Hooker's Phase-Reversal Theory (1917): Accord­ing to this theory, churning is a process of phase reversal, i.e., changing an oil-in-water type emulsion (such as cream) to a water- in-oil type emulsion [...]

By |2018-05-19T09:59:42+05:30May 19, 2018|Butter|Comments Off on Churning of Cream into Butter: Top 3 Theories
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