Ethiopia TVET system

Dairy processing technology level-III

Unit of Competence: Assist in handling and processing of cream

UC code: AGR APR3 11 0318
Module Title: Assisting in handling and Processing of cream
TTLM Code: AGR APR3 TTLM 0919v1
This module includes the following Learning Guides
LG: Undertake Composition, production, manufacturing process and
storage of Cream
Instruction Sheet 1: Learning Guide 1

This learning guide is developed to provide you the necessary information regarding the

Following content coverage and topics –

❖ Defining cream and understanding cream composition.

❖ producing cream in manufacturing process

❖ standardizing milk

This guide will also assist you to attain the learning outcome stated in the cover page.

Specifically, upon completion of this Learning Guide, you will be able to –

❖ Define cream and understanding cream composition.

❖ produce cream in manufacturing process

❖ standardize milk

Learning Instructions:

❖ Read the specific objectives of this Learning Guide 1

❖ Follow the instructions described in number 1 to 9

❖ .Read the information written in the “Information Sheet (1-9) respectively

❖ Try to understand what is being discussed. Ask your teacher for assistance if you have a hard
time understanding them.

Information sheet -1

Composition, production manufacturing process and storage of Cream

Cream 

Objective 
 To learn the Production, manufacturing process and storage of Cream.

Introduction 

These products are good sources of fat soluble vitamins A, D, E and K. In the ancient vedic
literature it is mentioned that ghee derived from cow milk has got excellent nutritional and tonic
qualities especially beneficial to persons convalescing after chronic illness and bone fracture.
Cream is a fat rich component and has been known from time immemorial as the fatty layer that
rises to the top portion of the milk when left undisturbed. Cream is sold in many varieties.
Although used for several purposes, it is primarily something of a luxury because of its excellent
flavor, body and texture. 

Definition 

Cream may be defined as that portion of milk which is rich in milk fat or that portion of milk into
which fat has been gathered and which contains a large portion of milk fat, or when milk fat is
concentrated into a fraction of the original milk. 

According to the FSSR Rules (2011), cream excluding sterilized cream is the product of cow or
buffalo milk or a combination there which contains not less than 25 percent milk fat). Cream is
rich in energy giving fat and fat-soluble vitamins A, D, E, and K, the contents of which depends
on the fat level in cream.

Classification  

Cream is not a definite specific substance. It contains all the milk constituents but in varying
proportions. Cream for sale to consumers is produced with different fat contents. Cream of lower
fat content, 10 – 18%, is often referred to as half cream or coffee cream, it is increasingly used
for desserts and in cooking. Cream with a higher fat content, typically 35 – 40 %, is usually
considerably thicker. It can be whipped into a thick froth and is therefore referred to as
“whipping cream”. The milk fat in cream may vary from 10 to 75 per cent. 

Cram may be classified broadly as: (a) market cream, which is used for direct consumptions, and
(b) manufacturing cream, which is used for the manufacturing of dairy products. 

The various types of cream are: 

 Clotted cream: at least 55% milk fat.  Whipping cream: 30% to36%milkfat.
 Heavy cream: more than 36%milkfat.  Light cream: 18% to 30% milk fat.
  Sour cream: at least 18% milk fat.  Ice cream: more than 10% milk fat .
 Half and half: 10.5% to 18% milk fat

Table 1.1: Chemical composition of cream 

Constituents Percentage

Water 45.45 - 68.2%

Fat 25 - 60%

Protein 1.69 - 2.54%

Lactose 2.47 - 3.71%

Ash 0.37 - 0.56%

Total solids 31.8 -54.55%

Solids not fat 4.55 - 6.80%

Production of Cream: The basic principle of cream separation, whether by gravity or centrifugal
method, is based on the fact that milk fat is lighter than the skim milk portion.

At 16 C the average density of milk fat is 0.93 and skin milk 1.036. Hence when milk, which
may be considered to be a mixture of fat (as cream)and skin milk, is subjected to either gravity or
a centrifugal force (Fig. 1.1), the two components, viz. cream and skin milk, by virtue of their
differing densities stratify from one another. 

Centrifugal method is used commercially to separate cream from milk. When milk enters the
rapidly revolving bowl of the cream separator, it is immediately subjected to a centrifugal force,
which is 3000 to1600 times greater than gravitational force. While both the fat and skim milk are
subjected to the centrifugal force, the differences in density affects the heavier i.e. portion skim
milk more intently and forced to the periphery while the fat portion moves towards the center. 

The skim milk and cream both form vertical walls within the and are separated by led through
separate outlets 
 Fig. 1.1: Flow Diagram for the production of cream 

Milk

Filtration

Preheating (650C)

Cream separation

Skim milk
Cream

Standardization (Type of cream required)

Pasteurization (710C/20 min or 95-1000C/15sec)

Packaging (Laminated pouch, Plastic containers, Tin cans)

Storage (40C)

Standardization of Cream 

This refers to the adjustment of the fat level in cream to the desired percentage, confirming to
standard requirements. The fat percentage in cream is adjusted to the prescribed level by the
addition of skim milk or cream. Desired level of fat in cream for butter making is 33 to 40 per
cent. Standardization to both higher and lower levels leads to higher fat loss in buttermilk.
Reduction of fat by adding water should be avoided as it interferes with ripening of cream and
also results in butter with ‘flat’ or ‘washed off’ flavor. 

Pasteurization of Cream 

Cream is pasteurized at 710C for 20 min in a batch process and 95 to 1000C for 15 sec in a HTST
pasteurizer. Pasteurization is done mainly to destroy the pathogens, inactivate enzymes,
eliminate gaseous tainting substances, and remove volatile off flavors. 

Packaging and Storage 

Table cream is packaged in retail packs in glass bottles, laminated pouches, plastic containers
etc. and stored at 4-70C and distributed as early as possible.

.2 Standardization

It may be defined as the adjustment of one or more of the milk constituents to a nominated level.
In the market milk industry, this normally involves reducing the butterfat content by addition of
skim milk or through the removal of cream.

22.3 Methods of Calculation

For standardization of milk or cream for product manufacture, usually the proportions of the
various ingredients of known composition to be mixed, is required to be estimated. This can be
done by:

❖ Pearson's Square method

❖ Algebraic equations

1. Pearson’s square method

Examples

Problem 1

600 kg of cow milk testing 4% fat is to be standardized to toned milk by removing 33% fat
cream. Calculate the amount of toned milk.

Solution

A = Fat percentage of cow milk = 4%

B = Fat percentage of cream = 33%

E = Fat percentage of toned milk = 3%

Calculation

30 kg of cow milk requires removal of 1 kg of cream

So, 1 kg of milk requires removal of 1/30 kg of cream

Therefore, 600 kg milk will require removal of (1/30 x 600) = 20 kg cream

So, the amount of toned milk will be (600 – 20) = 580 kg.

Proof Sheet

In order to check the accuracy of calculations made, put the calculated values of various raw
materials in the below given format and check:

In the product, fat required = 580 * (3/100) = 17.4 kg

Problem 2

1000 kg of double toned milk cream S (DTM) is to be prepared by mixing whole milk, testing
5.5% fat and skim milk testing 0.2% fat. Calculate the amount of whole milk and skim milk
required.

Part I

Direction:-write true if the statement is correct. False if the statement is incorrect.1 point each

1. Cream defined as that portion of milk which is rich in milk fat.

2. Cream is pasteurized at 95 C for 20 min in a batch process

3. Cream is a definite specific substance

Pat II

Instruction:-Match column ‘’A’’ with Column ‘’b’’.1 point each

Column “A” column “B”

4. sour cream A. 32% Fat

5. Light cream B .55% Fat

6. Coffee cream C.25% Fat

7. Whipping cream D .36% Fat

8. Heavy cream E. 30% Fat

F .10% Fat

G .18% Fat

Part II

Instruction: choose the best answer from the following question.1.5point each

9. At 16 C the average density of milk fat is 0.93

A.1.036 b.1.026 C.0.93 D 0.5

10. Which one is used for direct to consumption?

A. market cream B. manufacture cream C. Whipping cream D A and B are correct

11. Which one is done mainly to destroy the pathogens, inactivate enzymes, eliminate gaseous
tainting substances, and remove volatile off flavors?

A. Homogenization B. cream separator C. standardization D. pasteurization

Part IV

Instruction; work out.2. 5point

800 kg of double toned milk cream S (DTM) is to be prepared by mixing whole milk, testing
3.5% fat and skim milk testing 0.5% fat. Calculate the amount of whole milk and skim milk
required to prepare double toned cream.

Answer sheet

Name_____________________________ Id no’________________________
Department____________________________ course_____________________________

Part I: true/false Part II: matching Part III: choose

1 1 1
2 2 2
3 3 3
4
5

Work out