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The influence of three methods of cleaning the cream separator and cream storage temperature on the keeping quality of cream



The influence of three methods of cleaning the cream separator and cream storage temperature on the keeping quality of cream



Jour Dairy Sci 22(7): 583-589



Cleaning the separator by the Rogers method (i.e., immersing the parts continuously when not in use in a 5% trisodium phosphate soln. to which was added 0.25% Na chromate) proved to be practically as effective from the standpoint of the keeping quality of the cream as washing and steam sterilizing the parts just before use and was decidedly superior to the use of an unwashed separator. Temp. of storage was found to exert a greater influence on the keeping quality of cream than did the method of cleaning the separator. At 80[degree] F all cream samples changed from 1st to 2d in 2.5-3.4 days irrespective of the procedure employed in cleaning the separator. "Bitter" and "unclean" flavors were more frequently observed in cream produced with an unwashed separator than when the cream was obtained from separators cleaned by the 2 other procedures compared. At the higher storage temps. (70-80[degree] F), acid development and proteolytic decomposition were greatly accelerated. Continuous immersion of stainless steel separator parts in the trisodium phosphate, Na chromate soln. for 2 weeks at 85-92[degree] F had no visible effect on the metal but similar treatment of tinned steel or iron separator parts resulted in some discoloration particularly at soldered joints.

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Accession: 013569163

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DOI: 10.3168/jds.s0022-0302(39)92914-0


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