Impact of Heat Treatment on Consistency Coefficient of Dairy Cream

Yogeshkumar Vekariya *

Department of Dairy Engineering, SMC College of Dairy Science, Kamdhenu University, Anand, Gujarat, India.

Ankit Deep

Department of Dairy Engineering, National Dairy Research Institute, Karnal, Haryana, India.

Mital Kathiriya

Department of Dairy Microbiology, SMC College of Dairy Science, Kamdhenu University, Anand, Gujarat, India.

Rajashekhar Tellabati

Department of Dairy Engineering, College of Dairy Technology, Sri Venkateswara Veterinary University, Tirupati, Andhra Pradesh, India.

Rachana Rathwa

Department of Dairy Technology, SMC College of Dairy Science, Kamdhenu University, Anand, Gujarat, India.

*Author to whom correspondence should be addressed.


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.

Keywords: Dairy cream, consistency coefficient, rheology, cream fat, milk component, cultured milk, non-Newtonian systems

How to Cite

Vekariya, Y., Deep, A., Kathiriya, M., Tellabati, R., & Rathwa, R. (2024). Impact of Heat Treatment on Consistency Coefficient of Dairy Cream. Advances in Research, 25(3), 91–96.


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