CREAM AND BUTTER
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