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The influence of serum phase on the whipping time of unhomogenised cream

In English

Författare

Summary, in English

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.

Avdelning/ar

  • Department of Food Technology, Engineering and Nutrition

Publiceringsår

2015

Språk

Engelska

Sidor

56-61

Publikation/Tidskrift/Serie

International Dairy Journal

Volym

49

Dokumenttyp

Artikel i tidskrift

Förlag

Elsevier

Ämne

  • Food Engineering

Status

Published

ISBN/ISSN/Övrigt

  • ISSN: 0958-6946