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Native milk fat globule size and its influence on whipping properties

Edén, J. LU ; Dejmek, P. LU ; Löfgren, R.; Paulsson, M. LU and Glantz, M. LU (2016) In International Dairy Journal 61. p.176-181
Abstract

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... (More)

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.

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organization
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type
Contribution to journal
publication status
published
subject
in
International Dairy Journal
volume
61
pages
6 pages
publisher
Elsevier
external identifiers
  • scopus:84979010837
  • wos:000381535500023
ISSN
0958-6946
DOI
10.1016/j.idairyj.2016.06.004
language
English
LU publication?
yes
id
f068a1a4-8afa-4393-831b-d9abffd9cf85
date added to LUP
2016-10-14 14:47:02
date last changed
2017-04-09 04:50:39
@article{f068a1a4-8afa-4393-831b-d9abffd9cf85,
  abstract     = {<p>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.</p>},
  author       = {Edén, J. and Dejmek, P. and Löfgren, R. and Paulsson, M. and Glantz, M.},
  issn         = {0958-6946},
  language     = {eng},
  month        = {10},
  pages        = {176--181},
  publisher    = {Elsevier},
  series       = {International Dairy Journal},
  title        = {Native milk fat globule size and its influence on whipping properties},
  url          = {http://dx.doi.org/10.1016/j.idairyj.2016.06.004},
  volume       = {61},
  year         = {2016},
}