I would like to make a pasteurized cream in the laboratory and study the possibility of increasing its shelf life.
Pasteurized cream has been heated to 167 degrees for 15 seconds, It has a shelf life of about 18 days.
You could use a vacuum oven with pump to reduce the pressure as described in the link below :
https://www.engineeringtoolbox.com/water-evacuation-pressure-temperature-d_1686.html
Pasteurized cream has been heated to 167 degrees for 15 seconds, It has a shelf life of about 18 days.
In laboratory scale the pasteurization will be at 72 degree C in order to be able to manage the time 5 min the cooling to 30 and keeping at 5 degree C almost more than 21 days
Pasteuized cream is prepared by heating each particle of cream to 70 degree celcius for not less than 20 min or 80 degree celcius for not less than 25 sec. Damage to the MFGM leads to the formation of non-globular (free) fat, which may be evident as ‘oiling-off’ on tea or coffee and cream plug or age thickening of cream. Problems related to or arising from free fat are more serious in winter than in summer, due to the reduced stability of the MFGM. Homogenization, which replaces the natural MFGM by a layer of skim milk proteins, eliminates problems caused by free fat.
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How to make pasteurized cream and we know that the melting point of milk fat is 38-42 c and raising the temp. will turn the cream into free fat?
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