Cream

Question 1

What is the definition of cream according to the PFA Rules (1976)?

Answer 1

Cream is the product of cow or buffalo milk or a combination

Excludes sterilized cream.

Question 2

‘cream’ is an emulsion of

Answer 2

emulsion of fat-in-skimmed milk,

Question 3

What are the two classifications of cream?

Answer 3

• Market Cream
• Manufacturing Cream

Question 4

What is market cream used for?

Answer 4

Used for direct consumption.

Typically sold in retail for consumers.

Question 5

What is manufacturing cream used for?

Answer 5

Used for manufacturing dairy products.

Commonly used in the production of items like cheese and butter.

Question 6

Fill in the blank: According to the PFA Rules (1976), cream must contain not less than _____ per cent milk fat.

Answer 6

25

Question 7

True or False: Sterilized cream is included in the definition of cream under the PFA Rules (1976).

Answer 7

False

Question 8

For Direct consumption…cream is used
Market
Manufacturing

Answer 8

Market cream

Question 9

Creams are classified into
Table
Light
Coffee
Heavy
Whipped
Plastic based on

Answer 9

Fat percentage

Question 10

Fat percentage in
Tlc:
Whipped and heavy
Plastic

Answer 10

20-25
30-40
65-85

Question 11

Fat and protein energy-
Fat= …x more than protein

Answer 11

2.25

Question 12

Relation between viscosity and
Fat percentage
Temp
Seperation temperature
Homogenisation single or dbl
Cooling after seperation
Ageing
Clumping

Answer 12

Fat directly
Temp increases v decreases
Seperation temp if high, low v, if too low temp too much fat loss
Single homog; more v
Cooling: slow cooling better v
Ageing and clumping directly

Question 13

Whipping and heavy cream fat range 30-40
Whipping cream:…

Answer 13

30-35

Question 14

Whipping quality and factors
Fat percentage: 30-35
Whipping temperature:
Seperation temperature
Ageing temp and time
Homogenised at pressure less than
Acidity
Stabilizer addition

Answer 14

Whipping temperature, quality decreases progressively after 4°C or 40°F
Temp ~1/ w quality
Seperation temperature, more quality for 32°C / 90°F than 38 °C or 100° F
Ageing of whipping cream: 4°c for 24hr
Homogenisation pressure more than 300psi : detrimental
Acidity -1/ w quality
Stabilizer -1/wq

Question 15

V inversely proportional to temp, degree of homogenisation, delayed cooling
Seperation temperature
Directly proportional to
Fat percentage
Ageing
Clumping
Slow cooling

Answer 15

True

Question 16

..is emulsion of gas or air in liquid

Answer 16

Whipping crem

Question 17

Best seperation temperature

Answer 17

32°C/ 90°F
Than 38 /100

Question 18

Whipping temp best below

Answer 18

4°C or 40° F

Question 19

Ageing of whipping cream optimum

Answer 19

4°C
24hr

Question 20

Seperation temperature if high reduces viscocity white too low reduces…

Answer 20

Fat percentage

Question 21

Stabilizer addition and wipping cream quality relation

Answer 21

Inverse

Question 22

Specific gravity of cream is …less/more than cream

Answer 22

Less

Question 23

Titrable acidity of fresh cream …less / more ta of milk

Answer 23

Less
Acidity contributing constituents not transferred to cream

Question 24

Cream rich in both fat and snf?

Answer 24

No
Fat rich
Not snf