Ripening of raw farm cream in Queensland

Abstract

Cream samples taken immediately after separation at the farm were examined before and after storage for 1, 2, 3 and 4 days at 4-5, 10, 15.5 or 21°C for bacteriological quality, pH, chemical changes and grading. Storage at l0°C produced the most satisfactory grading results. Although bacterial growth was markedly depressed at 5°C, samples were sometimes degraded due to chemical deterioration of the fat. The use of farm refrigeration to reduce cream temperature to 10°C, and the reduction of contamination of cream to a minimum by paying strict attention to hygiene, seem to offer the best method of ensuring choice quality when cream is received at the factory.