What Are the Different Uses of Aqueous Cream?

Cream refers to dairy products made by centrifuging milk to obtain cream, which is matured, stirred, and pressed. Cream is based on milk fat and is rich in nutrition. It can be eaten directly or used as a raw material for other foods such as ice cream ^[1] .

1. Butter can be divided into 5 categories according to its manufacturing method

Sweet cream: made of sterilized sweet cream, divided into salted and unsalted, with unique milky flavor and milk fat

Color of cream

The color of the cream ranges from white to pale yellow. The color of the cream is derived from carotene, but the color changes with the season. Such as summer cream color is heavier, while winter cream color is lighter or even darker. Due to the lack of carotene in goat milk, the cream color made from goat milk is white, and the cream will fade if exposed to sunlight for a long time. In order to make the cream color consistent during production, it is usually adjusted by adding it ^[2]

Acceptance of raw milk Pretreatment separation Cream standardization Neutralization Sterilization Physical maturity Stirring Washing Salting Pressing Packaging Refrigeration ^[3]

Flavor defect

Normal cream should have the characteristic aroma of milk fat or the aroma of lactic acid bacteria fermentation, but sometimes the following off-flavors appear ^[3] .

Fishy smell: This is a peculiar smell that is easy to appear during cream storage. The reason is that lecithin is hydrolyzed to produce trimethylamine. If the fat is oxidized, this defect is more likely to occur, and storage should be terminated early. Sterilization and sanitation measures should be strengthened in production ^[3] .

Fat oxidized taste and rancid taste: Fat oxidized taste is caused by the reaction of oxygen in the air with unsaturated fatty acids in cream. The rancid taste is caused by the production of low-molecular free fatty acids by fats under the action of lipolytic enzymes. Cream tends to have an oxidized taste first during storage, followed by the production of fat ^[3] .

Hydrolytic odor: At this time, the sterilization temperature should be increased to kill harmful microorganisms and destroy lipolytic enzymes. During the storage, the mold must be prevented from growing. The mold can not only make the soil produce a fishy smell, but also produce a rancid taste. ^[3]

Cheese flavor: The creamy cheese flavor is caused by the decomposition of protein due to poor sanitary conditions, mold contamination or bacterial contamination of raw cream. Cream sterilization and disinfection of equipment and production environment should be strengthened during production ^[3] .

Soapy taste: Excessive neutralization of cream, or too fast neutralization operation, caused by local saponification. Should reduce the amount of alkali or improve the operation ^[3] .

Metallic taste: The metallic taste produced by the cream contacting copper and iron equipment. Cream should be prevented from coming into contact with rusty iron or copper valves ^[3] .

2. Organizational status defects

Ointment or viscous: Excessive pressing, too high temperature of washing water, low acidity of cream and insufficient maturity. In short, there are more liquid oils and less fat crystals to form a sticky cream ^[3] .

Loose cream: too little liquid oil due to insufficient pressing and low stirring temperature, resulting in loose cream ^[3] .

Sandy cream: This defect occurs in salted cream, which is caused by coarse salt particles that cannot be dissolved. Sometimes powdery,

The absence of salt particles is caused by the protein solidifying and mixing in the cream during neutralization ^[3] .

3. Color defect

Striped: This defect is easy to appear in the dry-added salted cream, the salt is unevenly added, and the pressing is insufficient ^[3] .

Dark and dull: over-pressed or cream is not fresh ^[3] .

pale color: This defect often appears in the cream produced in winter, because the content of carotene in the cream is too small, resulting in pale cream color, even white. It can be adjusted by adding carotene ^[3] .

Surface discoloration: The cream is exposed to sunlight and photooxidation occurs ^[3] .