摘要：This study was conducted to investigate the keeping quality of cream by deep-freezing and to reveal some properties of butter made from it. Some chemical and microbiological analysis were carried out in the deep-frozen creams stored for 90 days at (i) -18°C and (ii) -25°C and the values compared with that of the cream kept at 5°C. Acidity development was effectively controlled in the deep-frozen cream samples. Acid degree value was the same on day 90 as initially found in the cream sample kept at - 25°C but increased considerably in the control sample. Peroxide number was lower in the deep-frozen cream samples than in the control sample. Counts of yeast and mould were lower than the counts initially determined in the deep-frozen creams due possibly to the effect of ice crystals formed during freezing. From the results, it was revealed that standard quality butter could be made by using deep-frozen cream.
关键词：Keeping quality of cream; deep-freezing; butter manufacture ;
