The influence of serum phase on the whipping time of unhomogenised cream |
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| Affiliation: | 1. Department of Food Technology, Engineering and Nutrition, Lund University, P.O. Box 124, SE-221 00 Lund, Sweden;2. Skånemejerier AB, SE-205 03 Malmö, Sweden;1. Laboratory of Food Technology and Engineering, Department of Food Safety and Food Quality, Ghent University, Coupure Links 653, B-9000 Gent, Belgium;2. Particle and Interfacial Technology Group, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Gent, Belgium;3. Department of Food Engineering, Faculty of Food Science and Technology, Nong Lam University, Thu Duc District, Ho Chi Minh City, Viet Nam;1. Department of Food Science and Technology, Sari Agricultural Sciences & Natural Resources University (SANRU), Sari, Iran;2. Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), Mashhad, Iran;3. Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Sari, Iran;1. Univ. Bordeaux, CBMN, UMR 5248, 33600 Pessac, France;2. CNRS, CBMN, UMR 5248, 33600 Pessac, France;3. Bordeaux INP, CBMN, UMR 5248, 33600 Pessac, France;2. Product Evaluation Center, Morinaga Milk Industry Co., Ltd., 1-83, 5-Chome Higashihara, Zama, Kanagawa 252-8583, Japan;3. Graduate School of Agricultural Science Faculty of Agriculture, Tohoku University, 1-1, Amamiya-machi, Tsutsumidori, Aoba-ku, Sendai, Miyagi 981-8555, Japan |
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| Abstract: | 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. |
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