Thermodynamic and whipping properties of milk fat in whipped cream: A study based on DSC and TD-NMR. (October 2019)

• Record Type: Journal Article
• Authors: Wang, Yunna; Yuan, Dongdong; Li, Yang; Li, Meiling; Wang, Yuru; Li, Yan; Zhang, Liebing
• Is Part Of: International dairy journal. Volume 97(2019)
• Page Start: 149
• Page End: 157
• Publication Date: 2019-10
• Subjects: Dairying -- Periodicals; Industrie laitière -- Périodiques; Electronic journals; 338.1762142
• DOI: 10.1016/j.idairyj.2019.05.008
• Languages: English
• ISSNs: 0958-6946

Abstract

Abstract: The correlation between thermodynamic and whipping properties of milk fat when used in recombined dairy cream (RDC) was investigated; thermodynamic behaviour of milk fat and the microstructure of RDC were analysed. Differential scanning calorimetry curves of anhydrous milk fats (AMFs) showed two peaks (7 °C and 15 °C), implying a difference in the crystallisation mechanisms. RDCs whipped at 7 °C demonstrated significantly higher cream overrun, firmness, and shorter optimum whipping time in comparison with these attributes at 15 °C. Additionally, RDC whipped at 7 °C generated bigger milk fat globules and was characterised by less flocculation and fewer broken air bubbles. Comparative analysis of the whipping properties at 7 °C and 4 °C revealed no significant differences. The results suggest that 7 °C is a more suitable temperature than 15 °C at which to whip RDC, and an ideal alternative temperature to that of 4 °C, for lower energy consumption.