Bitty cream

Partial coalescence is probably also involved in a defect in unhomogenized milk that has not been kept at a sufficiently low temperature, referred to as bitty cream or broken cream. Bacterial phospholipases can hydrolyse... 

Two somewhat related instability problems are feathering and bitty cream. Feathering is characterized by the appearance of white flecks when milk or cream is poured on hot coffee and is a form of heat-induced coagulation the white flecks are mainly destabilized protein. The heat stability of cream and its resistance to feathering are reduced by ... 

Bitty cream is caused by the hydrolysis of phospholipids of the fat globule membrane by phospholipases secreted by bacteria, especially Bacillus cereus, but also by psychrotrophs the partially denuded globules coalesce when closely packed, as in cream or in the cream layer of milk, forming aggregates rather than a solid mass of fat. 

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