For information, whipped cream is made from whole milk and in this milk, the population of

heat resistant bacteria which is Bacillus Cereus must be reduced because they can cause an
instable fat emulsion. Other than that, auto oxidation in whipped cream also must be prevent
because it can cause spoiled taste by avoiding cupper to be present in the milk even a bit. To
produce perfect whipping cream, there are eight steps that need to be followed by any
manufacturers [1].

Firstly, in pasteurization process, the milk will be pasteurized at temperature of 72 ℃ for

about 15 seconds in order to inactive lipase enzyme. After pasteurization, the cream in the milk
will be separated by using separator in separation process. Normally, this process requires
temperature of 50 ℃ because at this temperature, a very good separation of fat happens.
However, separation process also can occur at 7 ℃ but the cream obtained will have higher fat
content even though has good whipping characteristics. Furthermore, the process continue with
standardization process. In this process, the cream obtained will be standardized to a fat content
of at least 35 %. To make it success, skimmed milk powder or thickening agents can be added in
the cream during this process [1].

Next, the cream will undergo pasteurization process again. The standard time and
temperature needed for this process are 30 minutes at 80 ℃. However, the cream also can be
pasteurized at 103 ℃ for about 20 minutes while it is already wrapped. After that, the cream will
undergo cooling and wrapping process. The cream will be cold to 5 ℃ and then wrapped in
bottles or disposable wrappings. To ensure the product keeps fresh for a longer period of time,
the cream can be pasteurized afterwards or sterilized. For information, when the cream is
sterilized, it needs to be homogenized lightly at 1.5 bar first to prevent coalescence. However,
due to the homogenizing, the whipping characteristics of the cream deteriorate. It is therefore
sensible to add an emulsifier to the cream. After the final pasteurizing or sterilizing, the whole
needs to be cooled quickly to at least 5°C [1].

Next, in rebodying process. This process can improve the cream by keeping it after
cooling at 5 ℃ for several hours. After that, the cream will be heated in short period at 20 to 30
℃ and undergo cooling process again at 5 ℃. Lastly, in crystallization process, the cream will
be kept at 4 ℃ in 24 hours to make milk fat crystallize in addition will improve the whipping
characteristics [1].
 For aeration process, the cream which is obtained by separation and standardization is
mixed in a mixing tank with emulsifiers and also stabilizers. The whole is then sterilized to
ensure a longer freshness and the sterilization process is the same for whipped cream as for
whipping cream. Besides that, after cooling the whole cream to 5°C, the aerosols are aseptically
filled with the cream and before the aerosols are filled, they are brought to an overpressure cabin,
where they are heated to 160 °C. Furthermore, when the aerosols are filled, a cap is placed on top
of them and the propellant is then injected in the cream. The gas which is Nitrous Oxide (N 2O)
that usually used because it can dissolve relatively good in fat and the propellant dissolves in the
cream. When the cream is pushed out of the aerosol under pressure, the gas leaves the solution
again and the laughing gas therefore is used to push the cream out. However, the whipped cream
will return to a more or less liquid state again after a short period of time, because the laughing
gas diffuses out of the cream as it is not present in the atmosphere [2].
REFERENCES:
1. Whipping cream. Hyfoma. [March 2018]. Available from:
https://www.safefoodfactory.com/en/knowledge/69-whipped-cream/ (Accessed: 28th
February 2021)
2. Aeration of emulsions by whipping. Gorge Van Aken. [October 2011]. Available from:
https://www.researchgate.net/publication/222231550_Aeration_of_emulsions_by_whippi
ng (Accessed: 1st March 2021)