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Developments in Cream Separation and Processing

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Robinson: Modern Dairy Technology

Abstract

Cream consists of a concentration of the fat in milk, with the fat existing mainly as globules protected by a membrane. As such, cream can have a variety of compositions and is normally defined according to fat content or function. Fat content may range from 10 per cent (half-cream) to 80 per cent plus (plastic cream). Cream for butter manufacture would normally contain approximately 40 per cent fat. The United Nations Food and Agricultural Organization and World Health Organization (1977) have suggested the following standards for market cream.

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Author information

Authors and Affiliations

  1. New Zealand Dairy Research Institute, Palmerston North, New Zealand

    C. Towler

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  1. C. Towler
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Editor information

Editors and Affiliations

  1. Department of Food Science and Technology, University of Reading, UK

    R. K. Robinson

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© 1994 Springer Science+Business Media Dordrecht

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Towler, C. (1994). Developments in Cream Separation and Processing. In: Robinson, R.K. (eds) Robinson: Modern Dairy Technology. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2057-3_2

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  • DOI: https://doi.org/10.1007/978-1-4615-2057-3_2

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-5853-4

  • Online ISBN: 978-1-4615-2057-3

  • eBook Packages: Springer Book Archive

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