Native milk fat globule size and its influence on whipping properties

被引：17

作者：

Eden, J. ^{[1
,2
]}

Dejmek, P. ^{[1
]}

Lofgren, R. ^{[2
]}

Paulsson, M. ^{[1
]}

Glantz, M. ^{[1
]}

机构：

[1] Lund Univ, Dept Food Technol Engn & Nutr, POB 124, SE-22100 Lund, Sweden

[2] Skanemejerier AB, SE-20503 Malmo, Sweden

来源：

INTERNATIONAL DAIRY JOURNAL | 2016年 / 61卷

关键词：

RHEOLOGICAL PROPERTIES; PARTIAL COALESCENCE; ACID-COMPOSITION; WHOLE MILK; CREAM; MEMBRANE; CHEESE; MICROFILTRATION; DISTRIBUTIONS; MANUFACTURE;

D O I：

10.1016/j.idairyj.2016.06.004

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The objective of this study was to investigate the influence of native milk fat globule size on the aeration of high fat dairy products with regard to maximum firmness time, gas inclusion and foam stability. The results showed that whipping time to maximum firmness was inversely proportional to mean fat globule size for both unhomogenised and slightly homogenised (2 MPa) creams. Additionally, increasing native mean fat globule size of the creams resulted in increased overrun. No significant differences in serum drainage were found between creams with different native milk fat globule size. Furthermore, when creams with native large mean fat globules were homogenised, the results showed that the maximum firmness time was in accordance with the mean fat globule size of non-aggregated creams. In the present study, cream fractionation was achieved by creaming or in a cost effective and fast manner using a modified centrifugal separator. (C) 2016 Elsevier Ltd. All rights reserved.

引用

页码：176 / 181

页数：6

共 34 条

[1]

Besner H, 1998, MILCHWISSENSCHAFT, V53, P682

[2] The influence of serum phase on the whipping time of unhomogenised cream [J].

Borjesson, J. ;

Dejmek, P. ;

Lofgren, R. ;

Paulsson, M. ;

Glantz, M. .

INTERNATIONAL DAIRY JOURNAL, 2015, 49 :56-61

[3] Nutritional and technological aspects of milk fat globule membrane material [J].

Dewettinck, Koen ;

Rombaut, Roeland ;

Thienpont, Natacha ;

Le, Thien Trung ;

Messens, Kathy ;

Van Camp, John .

INTERNATIONAL DAIRY JOURNAL, 2008, 18 (05) :436-457

[4] The effect of milk collection and storage conditions on the final quality of Trentingrana cheese: Sensory and instrumental evaluation [J].

Endrizzi, Isabella ;

Fabris, Alessandra ;

Biasioli, Franco ;

Aprea, Eugenio ;

Franciosi, Elena ;

Poznanski, Elisa ;

Cavazza, Agostino ;

Gasperi, Flavia .

INTERNATIONAL DAIRY JOURNAL, 2012, 23 (02) :105-114

[5] Differently sized native milk fat globules separated by microfiltration: fatty acid composition of the milk fat globule membrane and triglyceride core [J].

Fauquant, C ;

Briard, V ;

Leconte, N ;

Michalski, MC .

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, 2005, 107 (02) :80-86

[6] Factors governing partial coalescence in oil-in-water emulsions [J].

Fredrick, Eveline ;

Walstra, Pieter ;

Dewettinck, Koen .

ADVANCES IN COLLOID AND INTERFACE SCIENCE, 2010, 153 (1-2) :30-42

[7]

Goudédranche H, 2000, LAIT, V80, P93, DOI 10.1051/lait:2000110

[8]

Goudedranche H. Y. M., 2004, Patent No. [US6824809 B2, 6824809]

[9]

Graf E., 1965, Milchwissenschaft, V20, P302

[10] Elucidating the relationship between the spreading coefficient, surface-mediated partial coalescence and the whipping time of artificial cream [J].

Hotrum, NE ;

Stuart, MAC ;

van Vliet, T ;

Avino, SF ;

van Aken, GA .

COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS, 2005, 260 (1-3) :71-78

← 1 2 3 4 →