Heat processing of cream through vacuum deodorization equipment 1. a comparison of tandem and triple vacreation processing of cream

Abstract

Tandem and triple vacreation of cream were compared from three aspects, viz. (a) removal of volatile off-flavours, (b) efficiency of bacterial destruction, and (c) loss of butterfat in buttermilk after churning of the cream. The cream used was choice grade, but included three categories, "sound", "fair" and "borderline", within this grade.
The triple system showed an advantage over the tandem system in the removal of volatile off-flavours from "borderline" choice cream, but there were no differences in the quality of butter from "sound" choice and "fair" choice creams.
Both tandem and triple vacreation resulted in satisfactory destruction of bacteria in cream, but there were fewer survivors in the triple vacreated cream.
The butterfat losses in buttermilk derived from the churning of the cream were similar for both treatments.