Abstract
Manufacturing process of high fat cream (HFC-over 82% of milk fat content) and its characteristics were investigated for extensive use as a fatty raw material. The most appropriate cream separator among three types was selected for stable processing with locating orifices at inlet or outlet of it for increasing fat content by agglomeration of fat globule. Vacuum cooler was also introduced for degas, moisture control by evaporation and first stage gentle cooling HFC by flashing. The employment of an altered surface scraped heat exchanger as a succeeding operation at second stage gentle cooling was satisfactory in establishing continuous process of HFC refraining to invert the emulsion phase (O/W type). This O/W type emulsion of HFC which tends to be inverted its phase to W/O type were able to dissolve water soluble additives such as sucrose and salt. Storing of HFC at 5°C, however, caused the inversion of the emulsion system to W/O type spontaneously. The melting point of solidified HFC was almost 2 to 3°C lower than that of unsalted butter. It can be presumed that liquid fat is interlocked within HFC in comparison with butter whose manufacturing has washing process to cool agglomerated butter particles resulting in effluent liquid fat.
