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CREAM AND BUTTER

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 1 January 1987

63

Abstract

Cream is basically an emulsion of oil‐in‐water and in commercial production, is separated from milk by centrifugal force in a mechanical separator. Generally, milk is first preheated to about 50°C to facilitate separation. It is then fed to a separator which rotates at between 3,000 and 6,000 rpm, although the most usual speed employed for separating cream is 5,000 rpm.

Citation

Buttriss, J. and Hayes, S. (1987), "CREAM AND BUTTER", Nutrition & Food Science, Vol. 87 No. 1, pp. 21-21. https://doi.org/10.1108/eb059157

Publisher

:

MCB UP Ltd

Copyright © 1987, MCB UP Limited

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