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Influence of somatic cell count on the whipping properties of cream

Published online by Cambridge University Press:  01 June 2009

Eric C. Needs ,
Malcolm Anderson  and
Simon Kirby
Eric C. Needs
Affiliation:
AFRC Institute of Food Research, Reading Laboratory, Shinfield, Reading, RG2 9AT, UK
Malcolm Anderson
Affiliation:
AFRC Institute of Food Research, Reading Laboratory, Shinfield, Reading, RG2 9AT, UK
Simon Kirby
Affiliation:
AFRC Institute of Food Research, Reading Laboratory, Shinfield, Reading, RG2 9AT, UK
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Summary

Cows were infused with Escherichia coli endotoxin to provide a pool of milks with high somatic cell counts (SCC). This was mixed with bulk tank milk obtained from either of two Institute herds, producing a range of milks containing 0, 10, 20, 30 and 100% high SCC (HCC) milk. Creams containing 38% fat were produced from these milks on nine separate occasions; five times from winter milks and four times from summer milks. The SCC of the milks, the free fatty acid concentration of the unwhipped creams and the whipping time, stiffness and overrun of the whipped cream were measured. Whipping time and stiffness increased and overrun (volume increase) decreased as the proportion of HCC milk in the mixture increased. However, these changes were statistically significant only when comparing the 100% HCC milk with the other treatments containing lower levels of HCC milk. Creams produced in the summer took less time to whip and were less stiff than winter creams but there was no change in overrun. The source of bulk milk supply affected the stiffness and overrun of the whipped creams. Free fatty acid concentration appeared to have no direct effect on whipping characteristics.

Type
Original articles
Information
Journal of Dairy Research , Volume 55 , Issue 1 , February 1988 , pp. 89 - 95
Copyright
Copyright © Proprietors of Journal of Dairy Research 1988

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