NEW TECHNIQUE FOR PRODUCING CREAM LIKE FROM BUFFLOE'S MILK

Document Type : Original Article

Authors

1 Lect. Agric. Eng. Dept. Faculty of Agric., Al-Azhar Univ., Egypt.

2 Associate Prof. , Agric. Eng. Dept. Faculty of Agric., Al-Azhar Univ., Egypt.

3 Associate Prof., Dairy Science Dept. Faculty of Agric., Al-Azhar Univ., Egypt.

Abstract

A small scale handmixer 35W, 230V and 50 Hz  was used for producing cream like from buffloe's  milk. Raw milk of 5.5% fat contents was frozen and then leaved in ambient air to be thawed to previously predetermined temperature to give averages of 10, 14,18 and 22 oC. Three different beating revolution speeds were also studied namely: first, third and fifth speeds i.e. 900, 1030 and 1185 rpm respectively to synthesize the optimum beating speed and processing temperature for cream like production. It was found that 900 rpm has the largest values of fat fraction and separation efficiency for all processing temperatures tested. The optimal velocity that maximize fat globules production in the centrifugal field is 1.6925 x 10-5 cm/s with the separation efficiency of 60% at 14 oC and 900 rpm. Several relationships for fat fraction and separation efficiency were introduced with coefficients of determination ranged between 0.89-0.96 for all revolution speeds and milk processing temperatures tested.
 On the other hand skim milk produced can be used for home utilization, children drink, bakery, karich cheese, yogurt production and for patient utilization.

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References

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Misr Journal of Agricultural Engineering
Volume 27, Issue 1
January 2010
Pages 284-293

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