Factors affecting the creaming of raw bovine milk: A comparison of natural and accelerated methods

The objective of this study was to study the effects of heating, addition of calcium-chelating agents, sonication, and freezing on the creaming of bovine milk. Both accelerated centrifugal and gravitational creaming methods were used to examine the creaming profile of bovine milk at 20 degrees C; gravitational creaming was also examined at 5 degrees C. The creaming rate of milk slightly decreased following heating at 70, 75, 80, or 85 degrees C for 10 min, but the change was not significant (p > 0.05). Adding trisodium citrate enhanced creaming rate. The flocculation of fat globules occurred in the cream region after 24-h gravitational creaming, especially in sonicated milk and milk heated at 80 or 85 degrees C. Measuring creaming using either accelerated or gravitational creaming techniques gave similar broad information on creaming rate; however, mechanistic insights provided differed.

Automated summary

The study investigated the effects of heating, addition of calcium-chelating agents, sonication, and freezing on the creaming of bovine milk. Heating had a slight impact on the creaming rate, while the addition of trisodium citrate enhanced the creaming rate. Sonication and high-temperature heating resulted in the flocculation of fat globules in the cream region.