Effect of dissolved carbon dioxide on the sonocrystallisation and physical properties of anhydrous milk fat. (June 2019)

• Record Type: Journal Article
• Authors: Truong, Tuyen; Palmer, Martin; Bansal, Nidhi; Bhandari, Bhesh
• Is Part Of: International dairy journal. Volume 93(2019)
• Page Start: 45
• Page End: 56
• Publication Date: 2019-06
• Subjects: Dairying -- Periodicals; Industrie laitière -- Périodiques; Electronic journals; 338.1762142
• DOI: 10.1016/j.idairyj.2019.02.001
• Languages: English
• ISSNs: 0958-6946

Abstract

Abstract: The effects of dissolved CO2 (0–2000 ppm) coupled with ultrasound (US; 20 kHz) on the physical properties of anhydrous milk fat (AMF) were examined. Carbonated AMF was sonicated at 28 °C for 5 s at various amplitudes and subjected to isothermal (28 °C) and non-isothermal (cooling from 28 to 5 °C) crystallisation conditions. AMF microstructure, thermal properties and hardness were evaluated after 48 h of storage. In general, carbonated AMF samples treated with the same US amplitude exhibited a slight decrease in endset-melting temperature, smaller fat crystals with denser fat crystal network. Dissolved CO2 caused harder texture of sonicated AMF at 25 °C. However, when carbonated + sonicated AMF samples was stored at 5 °C, their texture appeared to be softer than that of the control sample. A protective effect of CO2 against formation of primary oxidative products during 90 days of storage was evidenced in both non-sonicated and sonicated AMF.