The Heat Stability and Feathering of Sweet Cream, as Affected by Different Homogenization Pressures and Different Temperatures of Forewarming

In the preparation of sweet cream for market purposes, the prevailing practice is to homogenize the product at 1000 to 1500 pounds per square inch after pasteurization at approximately 64 to 74C. The lowest possible homogenization pressures that will prevent the separation of the fat globules under marketing conditions are used, since it is assumed that increases in the pressure greatly affect the heat stability and are therefore apt to promote "feathering."