Whipping properties of recombined, additive-free creams.
J Dairy Sci
; 104(6): 6487-6495, 2021 Jun.
Article
em En
| MEDLINE
| ID: mdl-33741159
ABSTRACT
There is increasing industrial interest in the use of the milkfat globule membrane as a food ingredient. The objective of this research was to determine whether the aerosol whipping performance of cream separated into butter and buttermilk, and then recombined, would perform in a manner similar to untreated cream. Churning of cream tempered to different solid fat contents was used to separate butter from buttermilk, which were then recombined at the same ratios as the initial extraction yield, or with 25% extra buttermilk. Differences in milkfat globule size distributions among the recombined creams were apparent; however, their whipping behavior and overrun were similar. Importantly, all recombined creams did not yield properties similar to the original cream, indicating that the unique native milkfat globule membrane structure plays a role in cream performance well beyond its simple presence.
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Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Manipulação de Alimentos
/
Leitelho
Limite:
Animals
Idioma:
En
Revista:
J Dairy Sci
Ano de publicação:
2021
Tipo de documento:
Article
País de afiliação:
Canadá