Influence of Type and Amount of Stabilizers on Stability of UHT Cream

The influence of stabilizers on the stability of UHT(Ultra High Temperature) dairy cream was studied. Dairy cream, at 30% fat, with and without stabilizers, was ultra-high temperature sterilized (1400C/4s) with 2-stage homogenization pressure at 150/20 bar. The stabilizers added to the cream were carrageenan (0.01%w/w & 0.03% w/w), trisodium citrate(0.1% w/w & 0.2% w/w), and a commercial stabilizer (0.2% w/w). UHT cream samples were stored at 20-25 0C for 8 weeks. The Stability of cream was weekly determined by centrifugation of samples at 180 * g (1058 rpm) for 5 min., and by measuring the volume of the serum phase separeted during centrifugation. As a result, stabilizer addition led to a significant reduction(p<0.05)in serum separation during storage time. In addition, increasing the amount of stabilizer significantly correlated with the stability of the UHT cream.