NEW TECHNIQUE FOR PRODUCING CREAM LIKE FROM BUFFLOE'S MILK
Shetawy, M., Ghanem, T., El-Hadidi, A. (2010). NEW TECHNIQUE FOR PRODUCING CREAM LIKE FROM BUFFLOE'S MILK. EKB Journal Management System, 27(1), 284-293. doi: 10.21608/mjae.2010.107166
M. El-Said Shetawy; T.H. Ghanem; A.A El-Hadidi. "NEW TECHNIQUE FOR PRODUCING CREAM LIKE FROM BUFFLOE'S MILK". EKB Journal Management System, 27, 1, 2010, 284-293. doi: 10.21608/mjae.2010.107166
Shetawy, M., Ghanem, T., El-Hadidi, A. (2010). 'NEW TECHNIQUE FOR PRODUCING CREAM LIKE FROM BUFFLOE'S MILK', EKB Journal Management System, 27(1), pp. 284-293. doi: 10.21608/mjae.2010.107166
Shetawy, M., Ghanem, T., El-Hadidi, A. NEW TECHNIQUE FOR PRODUCING CREAM LIKE FROM BUFFLOE'S MILK. EKB Journal Management System, 2010; 27(1): 284-293. doi: 10.21608/mjae.2010.107166

NEW TECHNIQUE FOR PRODUCING CREAM LIKE FROM BUFFLOE'S MILK

Misr Journal of Agricultural Engineering
Article 18, Volume 27, Issue 1, January 2010, Page 284-293  XML PDF (555.87 K)
Document Type: Original Article
DOI: 10.21608/mjae.2010.107166
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Authors
M. El-Said Shetawy1; T.H. Ghanem2; A.A El-Hadidi3
1Lect. Agric. Eng. Dept. Faculty of Agric., Al-Azhar Univ., Egypt.
2Associate Prof. , Agric. Eng. Dept. Faculty of Agric., Al-Azhar Univ., Egypt.
3Associate Prof., Dairy Science Dept. Faculty of Agric., Al-Azhar Univ., Egypt.
Abstract
A small scale handmixer 35W, 230V and 50 Hz  was used for producing cream like from buffloe's  milk. Raw milk of 5.5% fat contents was frozen and then leaved in ambient air to be thawed to previously predetermined temperature to give averages of 10, 14,18 and 22 oC. Three different beating revolution speeds were also studied namely: first, third and fifth speeds i.e. 900, 1030 and 1185 rpm respectively to synthesize the optimum beating speed and processing temperature for cream like production. It was found that 900 rpm has the largest values of fat fraction and separation efficiency for all processing temperatures tested. The optimal velocity that maximize fat globules production in the centrifugal field is 1.6925 x 10-5 cm/s with the separation efficiency of 60% at 14 oC and 900 rpm. Several relationships for fat fraction and separation efficiency were introduced with coefficients of determination ranged between 0.89-0.96 for all revolution speeds and milk processing temperatures tested.
 On the other hand skim milk produced can be used for home utilization, children drink, bakery, karich cheese, yogurt production and for patient utilization.
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