How much do you know about cream and cream separation?

Study Notes

Cream is a dairy product used for making butter and ghee.
Cream contains 20% or more fat and may contain certain salts in small quantities.
Cream can be distinguished by its fat percentage, such as table cream, light cream, and whipped cream.
Cream is rich in water, fat, protein, lactose, ash, and vitamins.
Cream is separated from milk by gravity or centrifugal force.
Whipped cream is created by knocking fat globules together until they coalesce around air pockets and fluid.
Plastic cream has a high fat content and remains an oil-in-water emulsion.
Cream for retail products is standardized to 35%, 18%, or 10% fat content.
Centrifugal separation is quicker and more efficient than gravity separation.
The efficiency of cream separation is influenced by factors such as bowl speed, residence time, density differential, and fat globule size.
Skimming efficiency is reduced if milk temperature falls below 22°C.
Heating milk to 50°C gives optimum skimming efficiency.
Cream screw regulates the ratio of skim milk to cream.
Cream containing less than 18% or more than 50% fat results in less efficient separation.
Poor quality milk or a separator in poor mechanical condition reduces skimming efficiency.
Centrifugal force throws milk to the outer wall of the bowl while cream is forced towards the center.
Separator bowl is assembled with gears and bearings to turn at high speed.
Separator bowl must be cleaned thoroughly to prevent microbial contamination and reduce corrosion.
Separator bowl should be flushed with warm skim milk and then clean water before dismantling and washing with hot water and detergent.
Separator bowl parts should be allowed to drain in a clean place after washing.

Description

Test your knowledge of cream and its properties with our Cream Separation Quiz! From the different types of cream to the factors that influence separation efficiency, this quiz covers it all. Whether you're a dairy expert or just curious about cream, this quiz will challenge and educate you. Keywords: cream, dairy product, fat percentage, whipped cream, centrifugal separation, skimming efficiency.