36 J. Milk Food Techno!. Vol. 311. No. 1, Pages 36-38 (January, 1975) Copyright :~ 1975. International Association of Milk, Food, and Environmental Sanitarians Ultra-Pasteurization of Whipping Cream M. L. AGGARWALl Yogurt Master, Inc. Lakeland, Florida 33802 (Received for publication June 19, 1974) ABSTRACT COMPOSITION OF THE PRODUCT Downloaded from http://meridian.allenpress.com/jfp/article-pdf/38/1/36/2399837/0022-2747-38_1_36.pdf by guest on 02 October 2021 Ultra-pasteurization of whipping cream in the United States is now Initial composition of a dairy product is very svnonymous with commercial sterilization. Correct composition of whipping cream is essential to comply with the standard of identity and important for its desirable performance in the to produce a product with desirable qualities. Careful selection of the consumer's hand. ultra-high-temperature (UHT) processing system is helpful to offset unwanted characteristics in the finished prodl'ct. Functionality of Fat various stabilizers and emulsifiers in the proauct is described. It was experimently established (2) that cream Homogenization of the product during UHT processing helps improve containing as low as 18o/o butterfat could be made to its physical stability. A long sheltlife whipping cream with improved whip. Nonetheless, the standard of identity requires a physico-chemical stability but containing no foreign additives can be produced commercially. Some of the physical conditions for whipping minimum of 30o/o milkfat in light whipping cream and cream such as its cold storage, whipping time, and temperature are 36 o/o milkfat in heavy whipping cream. Many processors necessary to assure consumers of its peak performance. of whipping cream !able this product as "cream for whipping." But there is no standard of identity for a product named "cream for whipping." It could, Americans are known throughout the world for their therefore, imply that any cream with a milkfat content of pragmatism. When commercially sterilized dairy 18o/o or more, and which is whippable, could be called products made their debut in the American market, cream for whipping! many regulatory agencies, dairy processors, and Protein distributors began debating about the heat treatment, A minimum of2.30o/oprotein was found (2) essential to shelflife, labeling, etc. of these products. More than achieve a good standability (stiffness in overrun) and anything else labeling was subjected to nationwide performance in a whipping cream. If, for instance, a light controversy until recently when the FDA, after much cream is prepared from freshly separated 30o/o milkfat deliberation, stipulated that all commercially sterilized cream it contains 2.50o/o protein and needs no protein milk products must be labeled as ultra-pasteurized. supplementation. On the other hand, if light or heavy Processors engaged in pasteurization of milk products cream is prepared from 36o/o or 40o/o milkfat cream the claim that whipping cream is the most troublesome product has to be fortified with protein because there is product. Regular pasteurized whipping cream is a only 2.0o/o protein in 40o/o milkfat cream and 2.20o/o in product that turns over slowly, and this results in a 36o/o milkfat cream. The protein content in whipping consistently excessive amount of returns. ln New York cream may be raised by addition of a calculated quantity city, for example, pasteurized whipping cream is of nonfat dry milk, condensed milk, or fresh skim milk. required to be sold within 66 h after its production. New York City, for one, permits standardization of The significance of the ultra-pasteurization process for cream by addition of only fresh skim or whole milk. dairy processors, distributors, and consumers has been reported elsewhere (1). Application of ultra-pasteuriza­ Solids-not-fat (SNF) tion in the dairy industry has, by and large, extended the Protein content, however, is a part of the SNF but total shelflife of one of the most perishable milk products, i.e. SNF in whipping cream was found contributory to its whipping cream. Processing conditions for whipping final performance (2). A minimum SNF content of 6.25 o/o cream with extended shelflife are somewhat different is needed for optimum performance of whipping cream. from those of its regular analogue. Aggarwal (4) has Freshly separated 30o/o milkfat cream contains just discussed, in general, the fundamental requisites for enough SNF. Heavy cream made from 36o/o milkfat ultra-pasteurization of milk products. However, some of cream will need its SNF content raised by 0.50o/o. Cream the factors involved in the commercial application of with 40 o/o milkfat contains 5.35 o/o SNF. Therefore, the ultra-pasteurization to processing of whipping cream are SNF content in a light whipping cream must be increased outlined here. by l.Oo/o. The SNF content in whipping cream may be increased by addition of a calculated quantity of nonfat 'Present address: Ohio Processors, Inc,. London, Ohio 43140 dry milk, condensed milk, or fresh skim milk. Again, ULTRA-PASTEURIZATION OF WHIPPING CREAM 37 New York City is an example of a community which products depend on the kind of product, its composition, permits standardization of cream by addition of only its end usage, etc. fresh skim or whole milk. It may be pointed out here that Emulsifiers the SNF in whipping cream should not be raised with commercial grade lactose because an excessive lactose These are surface-active chemical compounds with a addition could delay development of the peak overrun in complex molecular structure. Their main function in an the product. emulsion is to prevent two immiscible liquids from separating. They are used in food products as such or in EQUIPMENT combination with stailizer. Since emulsifiers are both lipophilic (fat-loving) and hydrophilic (water-loving) their type of ultra-high-temperature (UHT) processing T?e selection for application in the food industry depends eq mpment has much to do with the properties of finished upon the water:fat ratio in products. Performance of milk products. Whipping cream that is ultra-pasteurized emulsiflers is governed by water:fat solubility which is with a direct heat-exchange UHT system is more expressed by HLB (hydrophilic-lipophilic balance) Downloaded from http://meridian.allenpress.com/jfp/article-pdf/38/1/36/2399837/0022-2747-38_1_36.pdf by guest on 02 October 2021 susceptible to ''oiling off' than is its counterpart numbers ranging from 1 to 20. Thus, in a whipping processed with an indirect heat-exchange UHT system. cream containing 30 o/o milkfat the water: fat ratio is Hence, different types of equipment are designed for 70:30; when converted to the 20 point HLB scale this processing of different milk products. Since there are 14:6 ratio would be expressed as a HLB number of 14. several suppliers of equipment in this country one Therefore, any emulsitier which is about 60 to 70% (HLB frequently hears that a given UHT system is the best on 12 to 14) soluble in water can bring maximum emulsion the market. Some of the reasons given are: absence of stability in whipping cream with either 30 o/o or 36 o/o scaling of heating surface, better regeneration, high Mono- and diglycerides are the most common emulsiflers product velocities, longer operation, etc. This is not used in whipping cream. always true because the scaling problem is common to all UHT systems. However, in light of this, design engineers Stabilizers must attempt. first, to minimize the deposit and second, These are used mostly to control the behavior of water to accommodate it within the system. Regenerative in a variety of food products. Stabilizers are usually heating and cooling vary with the design of the UHT derivatives of natural products or products of animal system as reported earlier (3). There is no scientific origin. The hydrophilic and rheological properties of evidence that high velocities can avoid fouling-on the stabilizers are helpful in their selection for various dairy contrary very high product velocities provide conditions products. An emulsion stabilizer is necessary to improve for physical removal of scale with subsequent risk of viscosity. overrun, and degree of seepage, and to increase grittiness and sediment in the product. There is no large the stability of whipped cream. Acidity or pH value of the capacity commercial UHT system yet available which product is of significant importance m the can operate efficiently and continuously for 12 h per day functionability of stabilizers. Sodium alginate in without an itermediate clean-up. conjunction with emulsifiers is the most common of all PROCESSING stabilizers used in whipping cream to provide long-term stability, flne particle size, and desirable rheology to the The quality of raw ingredients determines the quality product. Sodium alginate is not easily soluble in the cold of flnished ultra-pasteurized products. product, and so must be handled by trained plant l'vtixing of ingredients personnel and added to the product at the right A raw 40% milkfat cream, if used. should be stored temperature. Gelatin is another stabilizer which below 40 F and must not be allowed to reach an acidity sometimes replaces and other times is combined with beyond 0.10% lactic acid. It must be agitated slowly for a sodium alginate for use in whipping cream. The Bloom few minutes before pumping or drawing out of a holding value of gelatin has little or no effect on whipping tank. If ingredients are mixed between 80 and 130 F, properties of the flnished product. One of the main cream must be added last and a minimum holding time features distinguishing sodium alginate from gelatin is must be allowed. Longer holding of product mix at this that the latter drastically cuts down the amount of temperature could induce lipolysis and also could seepage in whipped cream during its subsequent storage.