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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)
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author
organization
publishing date
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
2015-09-18 15:14:19
date last changed
2017-01-01 06:10:36
@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},
  volume       = {49},
  year         = {2015},
}