Essential ingredient of classic English cream tea

CLOTTED CREAM

Pranabesh GuruID: 000710812FPPD, NRIFood Safety and Quality Management

Clotted cream is a thick cream made by indirected heating of full cream cow’s milk using steam or water bath and then leaving it in shallow pans to cool slowly.

It is also called as Clouted cream or Devonshire cream.

Clotted cream is an essential part of a cream tea, a favourite with tourists in Cornwall and Devon. It is served on scones or the more traditional 'splits' in Cornwall—with strawberry or raspberry jam, along with a pot of tea.

Minimum fat contains is no less than 55% milk fat.

CLOTTED CREAM

PROCESS FLOW DIAGRAM

Milk Collection

Transportation to Dairy plant

Reception

Pasteurization

Centrifugation

At 72°c/ 15-25 sec

Skimmed milk Cream

At 15000 rpm/ 40-50°c

Float Cream Method Scald Cream Method

Take floating layer of double

cream in shallow trays

Sterilization

Less then 1 hr

Sterilization

1 hr

CoolingSlowly for

12 hr

Chilled

Packaging

Separation

Transportation

Packaging

Transportation

Safety and Quality Issues

• Improper hygiene practices leads to food safety issues.

• Good transportation facilities.• Management of Milk Collection centres (MCCs)• Good Manufacturing practices for production of safe

dairy products.

Longer duration of sterilization might causes burnt flavour.