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SOME FACTORS
AFFECTING THE VISCOSITY
OF CREAM 'u.
'r-'^f.'SC.L/p Co,
BY
C. J. BABCOCK I93f
Market-Milk Specialist, Division of Market-Milk
Investigations, Bureau of Dairy
Industry
CONTENTS
Pag Page
Introduction __ _ J Factors affocting viscosityContinued.
Method used for measuring viscosity ^ Effect of acidity 9
Method used for microscopic studies 2 Effect of cooling 10
Factors affecting viscosity 3 Effect of separating temperature 11
Effect of butterfat content and tempera- Effect of storage of milk 12
ture. 3 Effect of pasteurizing before separating. _ 12
Effect of age upon viscosity 4 Effect of homogenization 13
E ffect of pasteurizing temperature 6 Effect of homogenizing temperature 14
Gravity-separated and centrifugaily Effect of rehomogenization 16
separated cream compared 7 Effect of solids not fat 16
Effect of standardization 8 Conclusions 18
Effect of freezing 9 Literature cited 18
INTRODUCTION
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Relative viscosity
Tem-
Butter- pera-
Character of cream fat ture of
cream Fresh At 3 At 24 At 48 At 72 At 96
lieurs liours hours hours hours
Per cent
Raw-__ 20 5 1.70 1.80 1.98 2.05 2.14 2.21
Pasteurized 20 5 1.48 1.51 1.54 1.56 1.59 1.61
Raw 30 5 2.55 2.84 3.93 4.49 4.70 4.83
Pasteurized 30 5 2.35 2.44 2.56 2.07 2.75 2.79
Raw, homogenized at 2,000 pounds 20 20 2.12 2.13 2.14 2.15 2.19
Pasteurized, liomogenized at 2,000
pounds 20 1.92 1.92 1.92 1.92 1.92
6 TECHNICAL BULLETIN 2 49, U. S. DEPT. OF AGRICULTURE
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cream with age, for Bateman and Sharp {6) found an increase in
viscosity of skim milk with age; and Dahlberg and Hening {8) re-
ported that aging greatly increased the viscosity of most of the rich
cream and also had some effect even upon skim milk.
EFFECT OF PASTEURIZING TEMPERATURE
Babcock and Russell [S, ^), WoU {22), Steiner {18), Evenson and
Ferris {IS), Dahlberg and Hening {8), Whitaker, Sherman, and
Sharp {W), and others, found that the viscosity of milk and skim
milk is lowered by pasteurization. Some of these investigators, how-
ever, reported an increase in viscosity at the higher pasteurizing tem-
peratures. Achard and Stassano (i), disagreeing with the majority,
reported a slight increase in the viscosity of milk when pasteurized.
The work of the present writer indicated that, although pasteuriza-
tion lowered the viscosity of cream, the temperature at which the
cream was pasteurized had but little effect upon viscosity. Cream
Tech. Bul. 249. U. S. Dept. of Agriculture PLATE 1
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SOME FACTOKS AFFECTING THE VISCOSITY OF CREAM 7
with a butterfat content of 20 per cent had practically the same vis-
cosity when pasteurized at 80 C. as when pasteurized at 62.5. The
effect of the pasteurizing temperature was somewhat more pronounced
with cream having a butterf at content of 30 per cent than with cream
containing only 20 per cent butterfat. With 30 per cent cream, how-
ever, the difference in the viscosity of cream pasteurized at 80, as
compared with cream pasteurized at 62.5, Avas too small to be of
practical importance. (Table 4 and fig. 5.)
Relative viscosity
Butter-
Pasteurizing temperature C. fat
Fresh At 3 At 24 At 48 At 72 At 96
hours hours hours hours hours
Per cent
62.5 20 1.48 1.51 1.54 1.56 1.59 1.61
80 20 1.45 1.51 1.54 1.56 1.59 1.61
62.5 30 2.35 2.44 2.56 2.67 2.75 2 79
80 30 2.10 2.22 2.43 2.53 2.58 2.60
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FIGURE 5.Effect of pasteurizing temperature upon the viscosity of 30 per cent cream
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EFFECT OF STANDARDIZATION
27.1 per cent cream Skim milk 1.78 1.69 1.44 1.36 1.28 1.25 1.24 1.23 1.23
43.5 per cent cream do 1.76 1.63 1.41 1.33 1.27 1.23 1.23 1.22 1.22
13.0 per cent cream 34.7 per cent cream 1.82 1.70 1.49 1.42 1.32 1.29 1.27 1.26 1.26
EFFECT OF FREEZING
Increasing the acidity up to and including 0.3 per cent had prac-
tically no effect on the viscosity of 20 per cent raw cream. When
the viscosity determinations were made at 5 C, an increase in
acidity from an average of 0.202 per cent to an average of 0.254
per cent slightly increased the viscosity, but a further increase in
acidity to an average of 0.3 per cent resulted in no additional in-
crease in viscosity. When the determinations were made at 30,
increasing the acidity of the cream to 0.3 per cent had no effect on
viscosity. At 62.5, increasing the acidity to 0.254 per cent had no
effect on viscosity, but a further increase in acidity to 0.3 per cent
resulted in a slight increase in viscosity. (Table 7 and fig. 7.)
52032~-31 2
10 TECHIiriCAL BULLETIN 249, U. S. DEPT. OF AGRICULTURE
TABLE 7.Effect of acidity upon the viscosity of 20 per cent raw cream
Relative viscosity at
Acidity (per cent)
5C. 30 C. 62.5 C.
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EFFECT OF COOLING
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The viscosity of
cream is affected by the
rate of cooling. When
raw cream with a but-
\ terfat content of 20 per
cent was permitted to
cool slowly, by packing
I in ice, from a separat-
ing temperature of 26
to 5 C., the relative
viscosity was 1.71 per
cent higher at 5 and
A/O 1.82 per cent higher at
a^ aJ 10 than the viscosities
obtained at these tem-
FIGURE 7.- -Effect of acidity upon the viscosity of 20
per cent raw cream peratures for similar
cream cooled rapidly
with a surface cooler. Cream with a butterfat content of 30 per
cent, which was cooled slowly, had a relative viscosity higher by 2.47
per cent and 1.82 per cent at 5 and 10, respectively, than the rap-
idly cooled cream.
The slow cooling of pasteurized cream from a pasteurizing tem-
perature of 62.5 to a temperature of 5 C. had a more pronounced
effect on viscosity than did the slow cooling of raw cream. Pas-
teurized cream with a butterfat content of 20 per cent, when cooled
slowly, had a relative viscosity 3.13 per cent higher at 5 C. and 2 per
cent higher at 10 than similar cream cooled rapidly. Pasteurized
cream with a butterfat content of 30 per cent, when cooled slowly,
had a relative viscosity higher by 5.18 per cent and 3.5 per cent at
5 and 10, respectively, than had similar cream when cooled rapidly.
SOME FACTOES AFFECTIISTG THE VISCOSITY OF CREAM H
The effect that pasteurizing milk before it is separated has upon the
viscosity of the cream depends upon the manner of handling the
pasteurized milk. Cream with a butterfat content of 30 per cent from
milk pasteurized and separated without cooling had a relative vis-
cosity, at 24 hours of age, 8.85 per cent lower at 5 C, and 9.24 per
cent lower at 10 than similar cream separated from similar milk at
26 and pasteurized after being separated. After aging for 48 hours,
the cream from the milk pasteurized before being separated had a
relative viscosity 9.56 per cent and 8.06 per cent lower at 5 and 10,
respectively, than the cream pasteurized after it was separated.
Cream with a butterfat content of 30 per cent from milk pasteurized
and rapidly cooled (by use of a surface cooler) to a separating tern-
SOME FACTORS A^FECTING THE VISCOSITY OF CREAM 13
perature of 26"" C. had a relative viscosity at 24 hours of age 4.63 per
cent lower at 5 and 4.24 per cent lower at 10 than cream separated
from similar milk but pasteurized after being separated. After aging
for 48 hours, the cream from the milk pasteurized before being sep-
arated had a relative viscosity 4.07 per cent and 3.66 per cent lower
at 5 and 10, respectively, than the cream pasteurized after it was
separated.
Cream with a butterfat content of 30 per cent separated from milk
pasteurized and cooled slowly (with cold water) in the vat before it
was separated, to a separating temperature of 26 C. had a relative
viscosity at 24 hours of age 5.75 per cent greater at 5, and 7.56 per
cent greater at 10 than cream separated from similar milk and
pasteurized after it was separated. After aging for 48 hours the
cream from milk pasteurized before it was separated had a relative
viscosity 5.2 per cent and 6.07 per cent greater at 5 and 10, re-
spectively, than the cream pasteurized after it was separated.
These results indicate that when milk is separated after pasteuriza-
tion and a cream with good viscosity is desired, the milk should be
cooled slowly with minimum agitation to the separating temperature.
However, Dahlberg and Hening (8) have shown that cream of great
viscosity can not be produced without giving the fat time to harden
after pasteurization and before the milk is separated.
EFFECT OF HOMOGENIZATION
TABLE 8.- -Eftect of homogenization upon the vimosity of cream with a J)utter-
fat content of 20 per cent at 20 .
62.5 C. 70 C. 62.5 C. 70 C.
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FIGURE 8.- -Effect of homogenization upon the viscosity of pasteurized cream with a
butterfat content of 20 per cent
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Cream Cream
pasteurized pasteurized Cream Cream '
at homog- at homog- pasteurized pasteurized
Homogenizing temperature (C.) enizing enizing
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62.5 C; at 80 C;
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EFFECT OF REHOMOGENIZATION
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FIGURE 9.- -Effect of liomogenizing. temperature upon the viscosity of 20 per cent
cream homogenized at 2,000 pounds per square inch
Dahlberg and Hening (6*) found that small variations in the milk
solids not fat in cream did not materially affect viscosity. Doan (^12),
however, reported that the ratio of the amount of plasma solids to
the amount of fat in the mixtures processed is a limiting factor in
the fat-clumping phenomenon.
The work of the writer indicates that the viscosity of cream is
affected by the percentage of solids not fat present. When cream
with a butterf at content of 36 per cent was standardized to a butter-
fat content of 20.5 per cent with skim milk, water, or evaporated
skim milk, so as to vary the percentage of solids not fat, the vis-
cosity of the cream also varied. The lower the percentage of solids
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Tech. Bul. 249, U. S. Dept. of Agriculture PUATE 16
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TKK Bul. 249. U. S. Dcpt. of Agriculture PLATE 19
CREAM CONTAINING 20.5 PER CENT BUTTERFAT. AND 4.14 PER CENT SOLIDS NOT
FAT, HOMOGENIZED AT 3,000 POUNDS PRESSURE PER SQUARE INCH, X 500
Tech. Bul. 249, U. S. Dept. of Agriculture PLATE 20
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Tech. Bul. 249. U. S. Dcpt. of Agriculture PLATE 21
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CREAM CONTAINING 20.5 PER CENT BUTTERFAT. AND 1 1 .40 PER CENT SOLIDS NOT
FAT, HOMOGENIZED AT 3,000 POUNDS PRESSURE PER SQUARE INCH. X 500
SOME FACTOES AFFECTING THE VISCOSITY OF CEEAM 17
not fat the lower was the relative viscosity. As the percentage of
solids not fat was increased the relative viscosity increased. The in-
crease in relative viscosity was gradual until the percentage of solids
not fat reached normal, but above the normal percentage of solids
not fat the increase was more rapid. This was true especially when
TABLE 10.Effect of solids not fat upon the viscosity of cream ivith a hutterfat
content of 20.5 per cent
Eelative viscosity at
20 C .of
Solids Cream
not fat preheated
(per cent) Cream to 80 C,
preneated and homog-
to 80 C. enized
at 3,000
pounds
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FIGURE 10.- -^Effect of solids not fat upon the viscosity of cream with a butterfat
content of 20.5 per cent
CONCLUSIONS
There are a number of factors which may affect the viscosity of
cream, but those which affect the fat phase are probably the more
important, because any factor which affects the clumping of fat
globules affects the viscosity of cream.
The viscosity of cream increases as the butterfat content is in-
creased. It also increases as the temperature is lowered.
The viscosity of cream is lowered by pasteurization. The tempera-
ture of pasteurization, however, has but little effect upon the vis-
cosity. Pasteurized cream increases in viscosity with age, but not
to so great an extent as does raw cream. The greatest increase in
viscosity (in the case of either pasteurized or raw cream) takes place
during the first 24 hours of aging, and at 48 hours the maximum is
approached. When the cream is homogenized there is practically no
increase in viscosity, and when cream is both pasteurized and homo-
genized there is no increase in viscosity with age.
The increase in viscosity with age is accompanied by an increase
in the amount of clumping of the fat globules.
The viscosity of gravity-separated cream is higher than that of
centrifugally separated cream.
Standardizing cream to a specific butterfat content has practically
no effect on its viscosity.
The freezing of cream lowers it viscosity. The viscosity of cream
which has been frozen is not restored with age.
Acidity, unless in excess of 0.3 per cent, has but a slight effect on
the viscosity of cream.
Raw or pasteurized cream that has been cooled slowly has a higher
viscosity than raw or pasteurized cream that has been cooled rapidly.
The lower the separating temperature, the higher the viscosity of
cream.
When the milk is held in storage before it is separated the viscosity
of the cream is affected by the length of time in storage and the
temperature during storage. When storage was at 4 C. the viscosity
was increased more than when storage was at 18. Storing the milk
for 12 hours resulted in higher viscosity than storing for only 3
hours.
Cream from milk pasteurized before being separated has a lower
viscosity than when the cream is separated and then pasteurized,
unless the pasteurized milk is cooled slowly before being separated.
Homogenization of cream increases its viscosity. The increase in
viscosity is in direct relation to the homogenizing pressure.
The increase in viscosity due to homogenizing at a given pressure
depends upon the temperature at which the cream is homogenized.
Rehomogenization of cream lowers its viscosity.
The viscosity of cream increases as the percentage of solids not fat
increases. This is true especially with homogenized cream.
LITERATURE CITED
(1) AcHARD, G., and STASSANO, H.
1925. QUELQUES CONSTANTES PHYSICO-CHEMIQUES DU LAIT CU ET DU LAIT
PASTBUKIZB SELON DIFI'ERENTS PROCEDES. Compt. Rend. SoC. Biol.
[Paris] 93: 708-710.
(2) BABCOCK, S. M.
1897. THE CONSTITUTION OF MILK WITH ESPECIAL REFEEENCE TO CHEESE PRO-
DUCTION. Wis. Agr. Expt. Sta. Bui. 61, 21 p., iUus,
SOME EACTOES AFrECTING THE VISCOSITY OE CKEAM 19