Question:
Which of the following takes place during vacreation of cream?
Which of the following takes place during vacreation of cream?
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Cream Deodorization: VACREATION = Vacuum pasteurization designed specifically for REMOVAL OF UNDESIRABLE OFF-ODOURS and feed/weed volatiles using direct steam flashing.
Updated On: Sep 15, 2026
- Removal of undesirable odours
- Inactivation enzymes
- Destruction of spores
- Enhancement of colour
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The Correct Option is A
Solution and Explanation
Step 1: Understanding the Concept:
Vacuum pasteurization and deodorization thermodynamics: Vacreation (Murray vacreator process) pasteurizes cream via direct high-velocity culinary steam injection followed by multistage vacuum flash expansion to strip volatile weed, feed, and oxidative off-flavors.
Key Formula or Approach:
\[ \text{Direct Steam Sparging} + \text{Multistage Vacuum Flashing } (P_{\text{vac}} = 50 - 85\text{ kPa}) \implies \mathbf{Deodorization \text{ (Volatile Off-flavor Stripping)}} \]
Step 2: Detailed Explanation:
In cream processing and butter manufacturing technology:
- Vacreation (Vacreator Process) (A): Continuous vacuum pasteurization and deodorization invented by Frank L. Murray (New Zealand, 1930s):
1. Cream is heated by direct mixing with high-purity saturated culinary steam in a pressurized chamber ($90^\circ - 100^\circ ext{C}$).
2. The cream-steam mixture passes through two or three successive vacuum chambers operating under progressively higher vacuum (lower pressure and boiling temperatures, e.g., $75^\circ ext{C}$ and $40^\circ ext{C}$).
3. Rapid adiabatic flash boiling causes water vapor to flash off vigorously, stripping out undesirable, volatile feed, weed, garlic, silage, and oxidative off-odours with the exhausted steam.
- While pasteurization also inactivates vegetative cells, the primary distinctive technological purpose of vacreation is the Removal of undesirable odours and off-flavors to produce clean, sweet cream butter.
Step 3: Final Answer:
Therefore, vacreation of cream results in Removal of undesirable odours, corresponding to option (A).
Vacuum pasteurization and deodorization thermodynamics: Vacreation (Murray vacreator process) pasteurizes cream via direct high-velocity culinary steam injection followed by multistage vacuum flash expansion to strip volatile weed, feed, and oxidative off-flavors.
Key Formula or Approach:
\[ \text{Direct Steam Sparging} + \text{Multistage Vacuum Flashing } (P_{\text{vac}} = 50 - 85\text{ kPa}) \implies \mathbf{Deodorization \text{ (Volatile Off-flavor Stripping)}} \]
Step 2: Detailed Explanation:
In cream processing and butter manufacturing technology:
- Vacreation (Vacreator Process) (A): Continuous vacuum pasteurization and deodorization invented by Frank L. Murray (New Zealand, 1930s):
1. Cream is heated by direct mixing with high-purity saturated culinary steam in a pressurized chamber ($90^\circ - 100^\circ ext{C}$).
2. The cream-steam mixture passes through two or three successive vacuum chambers operating under progressively higher vacuum (lower pressure and boiling temperatures, e.g., $75^\circ ext{C}$ and $40^\circ ext{C}$).
3. Rapid adiabatic flash boiling causes water vapor to flash off vigorously, stripping out undesirable, volatile feed, weed, garlic, silage, and oxidative off-odours with the exhausted steam.
- While pasteurization also inactivates vegetative cells, the primary distinctive technological purpose of vacreation is the Removal of undesirable odours and off-flavors to produce clean, sweet cream butter.
Step 3: Final Answer:
Therefore, vacreation of cream results in Removal of undesirable odours, corresponding to option (A).
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