Impact of Heat Treatment on Consistency Coefficient of Dairy Cream

The experiment aimed to collect consistency coefficient data for dairy cream subjected to various heat treatments and subsequent temperature variations. Each sample of dairy cream with fat content of 10%, 20%, 30% 40%, 50% & 60% was subjected to different heat treatments i.e., 80°C/No hold, 85°C/No hold, 90°C/No hold & 95C°/No hold. The consistency of such heat-treated samples was evaluated at every 10°C upon cooling from 80°C or 70°C as the case may be till 10°C at 250 S-1 shear rate using rheometer. At a specified measurement temperature, the fat content of cream exhibited a notable (p<0.05) impact on the consistency coefficient. However, the heat treatment applied to the cream and their interaction displayed no significant (p>0.05) variation in the consistency coefficient. Both the fat content of the cream and the heat treatment demonstrated a positive correlation with the consistency coefficient, whereas the measurement temperature showed a negative correlation. These data are useful to dairy equipment designer for selection of proper sizing of equipment.