Influence of cream separation conditions on the physical properties of creams

The viscosity of creams and their whipping properties are often used in jud ging the performance of the cream in food applications. It is known that cr eam properties are affected by milkfat content, cream separation temperatur e, homogenisation, heat treatment and the presence of surface-active materi als (Bruhn & Bruhn 1988; Theme & Eriksson 1973). However, less information is available about the influence of cream separation conditions on the phys ical properties of creams. In this work, the effect of method of preparatio n of pasteurised cream on its physical properties was investigated.