Influence of Heat Treatment on Flow Behaviour Index of Dairy Cream

The objective of the experiment was to gather data on the flow behaviour index of dairy cream under different heat treatments and subsequent temperature changes. Dairy cream samples 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 flow behaviour index 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. It was observed that at 10°C, 20°C, 30°C and 40°C temperature of measurement, the fat content of cream and the heat treatment applied to the cream demonstrated a significant impact (p<0.05) on the flow behavior index, while their interaction effect was found to be not significant (p>0.05). Conversely, at sample temperature between 50°C to 80°C, the fat content of the cream exhibited a significant (p<0.05) effect on the flow behavior index, while the heat treatment applied to the cream and the interaction effect were not significant (p>0.05). These data are useful to dairy equipment designer for selection of proper sizing of equipment.