(1) Factors affecting the nature of the cream Dairy cow breed Cream made from milk fat with high oleic acid content is softer, such as Dutch cattle. Milky fat of Erxia cattle; milk fat with lower oleic acid content, cream with higher melting point, such as Juan yak. 2. Early lactation There are many volatile fatty acids, while oleic acid is less, and the cream made is harder; this property becomes opposite as the lactation time increases. 3. Seasonal impact In spring and summer, there are many green fodder, high oleic acid content in milk fat, soft cream and low melting point. In autumn and winter, the oleic acid content in milk fat is low, the cream is soft and the melting point is relatively high. In order to obtain a harder cream, the temperature should be lowered as much as possible during the ripening, stirring, water washing and sizing of the cream. 4. The color of the cream White, light yellow, different shades, which is related to carotene content. Usually the cream in the winter is light yellow or white. When the cream is exposed to sunlight for a long time, it fades by itself. In order to make the color of the cream consistent throughout the year, pigments are often added between autumn and winter to increase its color. 5. The aroma of butter The aroma of butter is mainly due to the combination of diacetyl, glycerin and free fatty acids. Among them, diacetyl is mainly derived from the action of bacteria during fermentation. (two) common defects in butter Flavor defect (1) Fishy smell is caused by hydrolysis of lecithin to trimethylamine. (2) Fat oxidation and rancidity caused by the reaction of air oxygen with unsaturated fatty acids. The rancid taste is caused by the formation of low molecular weight free fatty acids by fat under the action of lipolytic enzymes. (3) Other flavor defects Cheese taste: mold, bacterial contamination, protein breakdown. ‚Soap taste: excessive neutralization or neutralization is too fast Base metal taste: Produced by contact with copper and iron equipment. 4 bitterness: use terminal milk or cream to be contaminated with yeast. 2. Organizational state defects (1) Ointment or viscose: over-extrusion, excessive wash water temperature or low acidity and insufficient maturity. (2) The soft tissue of the cream is loose: insufficient liquid pressure, low stirring temperature, etc., resulting in too little liquid oil. (3) Sandy cream: In the salted cream, the salt is coarse and cannot be dissolved; or the protein is solidified during neutralization and mixed in the cream. 3. Color defects (1) Stripe-shaped in the dry-salted cream, the salt is unevenly added, and the press is insufficient. (2) The color is dark and dull, and the cream is not fresh. (3) The cream produced in the winter is low in color and the content of carotene is low. Cosmetic Bag,Travel Bag,Tote Bag,Shopping Bag qiangcheng Industry and trade Co.ltd , https://www.qiangchenbag.com
Influencing factors and common defects of cream quality