Cream is milk with a standardized fat content.

The applicable local legislation varies from one country to another. For instance in Denmark the following scale is used to grade the different market milk types:

Whipping cream Min. 38% fat.
Coffee cream  9% or 13% (any percentage can be used)

In Denmark, the applied heat treatment must be at least high pasteurization - ie. pasteurization at 87°C for 15 sec. Proper heat treatment is determined and controlled by a test demonstrating that the peroxide enzymes have been destroyed.

The below processing parameters are general guidelines and should only be considered as such.

Processing Sequence (Coffee Cream)

Raw milk (storage at max. 5°C)
Sequence Process/Technology
1. Cleaning (optional) Clarification, Bacterial Removal Separation, micro filtration
2. Separation Milk separation
3. Deaeration (0.7-0.8 barg at 70°C) PARAVAC module
4. Homogenizing (70-80 barg at 65°C) Homogenizer module, Niro Soavi, NANOVALVE
5. Heat treatment (92°C for 15 sec.) Heat treatment, PHE Systems/VARITHERM
6. Filling Procomac

Deep cooling in storage (24 hours at 2-4°C)


For more information about our products and services and to see the Complete GEA Milk Powder Factory, please download our brochure.

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