Question

The fat content in plastic cream is in the range of

• A. 40-50%
• B. 51-55%
• C. 55-60%
• D. 65-80%

Hint:

Cream Classification by Fat %:
Table Cream = 20--25% fat.
Whipping Cream = 30--40% fat.
PLASTIC CREAM = $\mathbf{65 - 80\%}$ fat (Direct feed for Ghee/Butteroil).

Answer 1

The Correct Option is D

Step 1: Understanding the Concept:
Classification and rheology of high-fat dairy creams: plastic cream is a concentrated high-fat emulsion containing 65% to 80% milk fat with rheological Bingham plastic flow behavior, produced by re-separating 40% cream in a specialized plastic cream separator at 55--65°C.
Key Formula or Approach:
\[ \text{Cream Fat Classification: Table } (20 - 25\%) \mid \text{Whipping } (30 - 40\%) \mid \text{Heavy } (45 - 60\%) \mid \mathbf{Plastic \text{ } Cream } (\mathbf{65 - 80\% \text{ Fat}}) \]

Step 2: Detailed Explanation:
In cream processing technology and cream classification by milk fat percentage:
1. Table Light Cream Coffee Cream: $20\% - 25\%$ milk fat.
2. Whipping Light Whipping Cream: $30\% - 35\%$ milk fat.
3. Heavy Heavy Whipping Cream: $36\% - 40\%$ milk fat.
4. Double Extra Heavy Cream: $45\% - 60\%$ milk fat.
5. Plastic Cream (D): A highly concentrated, viscous dairy cream containing 65% to 80% (65%--85%) milk fat.
- Produced by heating regular cream to $55^\circ - 65^\circ ext{C}$ and feeding it through a high-torque, heavy-duty centrifugal plastic cream separator.
- At room temperature, the close-packed fat globules impart a thick, buttery, spreadable 'plastic' rheology, utilized directly in anhydrous milk fat (ghee/butteroil) manufacture without intermediate butter churning.

Step 3: Final Answer:
Thus, the fat content in plastic cream is in the range of 65-80%, matching option (D).