Creams sterile

The processing operations for fluid or manufactured milk products include cooling, centrifugal sediment removal and cream (a mixture of fat and milk semm) separation, standardization, homogenization, pasteurization or sterilization, and packaging, handling, and storing. 

Large quantities of evaporated milk are used to manufacture ice cream, bakery products, and confectionery products (see Bakery processes and LEAVENING agents). When used for manufacturing other foods, evaporated milk is not sterilized, but placed in bulk containers, refrigerated, and used fresh. This product is caHed condensed milk. Skimmed milk may be used as a feedstock to produce evaporated skimmed milk. The moisture content of other Hquid milk products can be reduced by evaporation to produce condensed whey, condensed buttermilk, and concentrated sour milk. 

Machine operators working with emulsions can become susceptible to skin infections because of the combination of the de-fatting effect of soluble-oil emulsifiers and the abrasive action of metallic scarf, but bacteria in cutting fluids are seldom the source of such infections. High standards of personal hygiene and the use of barrier creams should prevent such problems. A more difficult situation arises when a soluble-oil emulsion becomes infected with bacteria capable of utilizing the emulsifier and mineral-oil components in the system. Even in clean conditions, untreated soluble-oil emulsions and solutions cannot remain completely sterile for any length of time. 

Trivial burns are sometimes produced by the accidental handling of hot glass. These may be smeared with vaseline or skin cream and covered with clean or preferably sterile linen. Blisters should not be broken. Tannic acid jelly is not recommended. 

You have just been hired as the chemical engineer for a small soup company. They have just found that their cans of Cream of Spinach soup have become contaminated with a bacteria whose Latin name is retchiosis barfitosum, which fortunately is not lethal but causes serious discomfort. The cans had been sterilized by heating for 1 h in an oven at 200°F, but this procedure apparently was not adequate. We need to sterilize the prepared soup cans to kill the bacteria, which will multiply on the shelf Bacteria concentrations are determined by coating a known amount of the material on a Petri dish and culturing it so that each bacterium forms a colony that can be counted on the dish. 

Neomycin is available in numerous topical formulations, both alone and in combination with polymyxin, bacitracin, and other antibiotics. It is also available as a sterile powder for topical use. Gentamicin is available as an ointment or cream. 

Butter, butter oil, ghee Creams various fat content (HTST pasteurized or UHT sterilized), coffee creams, wipping creams, dessert creams Cream cheeses... 

The composition and properties of particular types of creams depend upon their intended use. Half and half, with 10 to 12% fat, is used as a coffee whitener and cereal cream. It may have additional milk solids and a stabilizer added. Usually half and half is homogenized and either pasteurized or ultrapasteurized for longer shelf life. In some countries it is sterilized. Most states in the United States require it to contain a minimum of 10.5% and a maximum of 18% milk fat. 

Table or coffee creams are those of intermediate fat content. In the United States they are classified as light (18% fat) and medium (30% fat), whereas in the United Kingdom they are designated cream (20% fat) and sterilized cream (23% fat). Other than sterilized creams, the table creams are standardized to the desired fat test, pasteurized, and packaged. To extend their shelf life, sterilized creams, as well as some table creams that are ultrapasteurized, are aseptically packaged. 

Wilson, H. K. and Herreid, E. O. 1969. Controlling oxidized flavors in high-fat sterilized creams. J. Dairy Sci. 52, 1229-1232. 

Fat content and temperature have been related to the density of creams. Phipps (1969) devised a nomograph covering up to 50% fat and temperatures from 40 to 80 °C. Homogenization slightly increases the density of whole milk but not of skim milk, and sterilization decreases the density of both milks (Short 1956). These changes are very small and the sample-to-sample variation is large thus, they are essentially negligible. 

Surplus milk is commonly stored as frozen skim milk and whole milk concentrate and used as ingredients in ice cream and other formulated food products. There has also been some interest in producing frozen milk concentrates to substitute for pasteurized and sterile fluid milk products (Webb 1970). 

Figure 10.1. Electron micrograph of flow-sterilized coffee cream f homogenized fat globules.

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