Experiments on homogenization of sour cream of different fat contents


Szakaly, S.; Obert, G.; Schrem, J.

XIX International Dairy Congress 1E: 627

1974


Experiments were made to determine the conditions for production of sour cream of optimum organoleptic quality and acceptable heat stability, using cream of 8-30% fat. Optimum pasteurization temp. was 76 deg C. Optimum homogenization pressure varied in inverse ratio, and temp. in direct ratio, to fat content.