摘要：Heat stability of cream, was examinated by using the capilary tube method at 140 °C as described elsewere (6,7,8). The higher fat contents do not substantially bring about an increase of heat stability of cream obtained by separation under commercial processing conditions. The heat stability of cream containing 10, 20 and 40 % fat was between 465-472 s compared to 457 s found for initial raw milk. (Table 1). The more pronounced effect was found in cream obtained by laboratory centrifugation of fresh milk. The heat stability of 10 and 40 % fat cream was 465 and 520 s, respectively. Correlation coefficient between heat stability and alcohol test was found for 10, 20 and 40 % fat cream -0,49, 0,59 and -0,18, respectively. The results indicate that the alcohol test is not an adequate criteria for assessment of the heat stability of cream. The direct test of feat stability is recommended by using either capilary tube method or hermetically closed cup method (6). There is a possibility of assessing the heat stability of cream on the basis of initial raw milk. The correlation coefficient between heat stability of raw milk and cream was found to be very high 0,87 and 0,71 for 10 and 40 % fat cream, respectively.
