The influence of serum phase on the whipping time of unhomogenised cream
Edén, Jonas LU ; Dejmek, Petr LU
; Lofgren, R.
; Paulsson, Marie
LU
and Glantz, Maria
LU
(2015)
In International Dairy Journal
49.
p.56-61
- Abstract
- The objective of this study was to investigate how the properties of the serum phase, including ionic strength, protein content and specific milk salts, influence the whipping time of unhomogenised cream. This study showed that decreasing the protein content of the serum phase in cream resulted in shorter whipping time. However, addition of UF permeate to both deproteinated and proteinated creams indicated that other components than the protein fraction also influence whipping time of unhomogenised cream. Increasing the ionic strength by addition of NaCl, KCl and CaCl2 decreased whipping time, with the largest effect being found for CaCl2. A further increase in ionic strength by addition of NaCl and KCl resulted in an unfavourable effect... (More)
- The objective of this study was to investigate how the properties of the serum phase, including ionic strength, protein content and specific milk salts, influence the whipping time of unhomogenised cream. This study showed that decreasing the protein content of the serum phase in cream resulted in shorter whipping time. However, addition of UF permeate to both deproteinated and proteinated creams indicated that other components than the protein fraction also influence whipping time of unhomogenised cream. Increasing the ionic strength by addition of NaCl, KCl and CaCl2 decreased whipping time, with the largest effect being found for CaCl2. A further increase in ionic strength by addition of NaCl and KCl resulted in an unfavourable effect on whipping time, whereas a pronounced effect, with shorter whipping times, was found for addition of CaCl2. (C) 2015 Elsevier Ltd. All rights reserved. (Less)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/7773613
- author
- Edén, Jonas
LU
; Dejmek, Petr
LU
; Lofgren, R.
; Paulsson, Marie
LU
and Glantz, Maria
LU
- organization
- publishing date
- 2015
- type
- Contribution to journal
- publication status
- published
- subject
- in
- International Dairy Journal
- volume
- 49
- pages
- 56 - 61
- publisher
- Elsevier
- external identifiers
-
- wos:000358268200008
- scopus:84930934227
- ISSN
- 0958-6946
- DOI
- 10.1016/j.idairyj.2015.04.007
- language
- English
- LU publication?
- yes
- id
- 0960c288-ba0b-42ae-aa9c-72d6e4396ab5 (old id 7773613)
- date added to LUP
- 2016-04-01 14:19:06
- date last changed
- 2023-12-12 03:37:05
@article{0960c288-ba0b-42ae-aa9c-72d6e4396ab5,
abstract = {{The objective of this study was to investigate how the properties of the serum phase, including ionic strength, protein content and specific milk salts, influence the whipping time of unhomogenised cream. This study showed that decreasing the protein content of the serum phase in cream resulted in shorter whipping time. However, addition of UF permeate to both deproteinated and proteinated creams indicated that other components than the protein fraction also influence whipping time of unhomogenised cream. Increasing the ionic strength by addition of NaCl, KCl and CaCl2 decreased whipping time, with the largest effect being found for CaCl2. A further increase in ionic strength by addition of NaCl and KCl resulted in an unfavourable effect on whipping time, whereas a pronounced effect, with shorter whipping times, was found for addition of CaCl2. (C) 2015 Elsevier Ltd. All rights reserved.}},
author = {{Edén, Jonas and Dejmek, Petr and Lofgren, R. and Paulsson, Marie and Glantz, Maria}},
issn = {{0958-6946}},
language = {{eng}},
pages = {{56--61}},
publisher = {{Elsevier}},
series = {{International Dairy Journal}},
title = {{The influence of serum phase on the whipping time of unhomogenised cream}},
url = {{http://dx.doi.org/10.1016/j.idairyj.2015.04.007}},
doi = {{10.1016/j.idairyj.2015.04.007}},
volume = {{49}},
year = {{2015}},
}