The effect of sonication and high pressure homogenisation on the properties of pure cream

The homogenisation of milk and cream has been widely studied but the effect of sonication on the structural and functional properties of cream is not well known. In this study, raw milk, ultrafiltration retentate and cream samples were sonicated at 20 kHz and the rennet and acid gelation properties of these sonicated samples investigated. High pressure homogenisation at 80 bar was also performed for comparison. Sonication of raw milk and retentate samples led to a decrease in the fat globule size. Conversely, the fat globules in cream samples sonicated at < 10 °C flocculated to form grapelike structures whereas the cream samples sonicated at 50 °C did not form such aggregates. High pressure homogenisation at 50 °C led to similar flocculated structures, but these were not observed at low temperatures. This suggests a potential benefit of sonication technology in allowing low temperatures to be utilised for cream homogenisation, reducing energy demand. However, a gel made using cheese-milk with sonicated cream resulted in separation of a fat layer rather than the incorporation of the fat globules into the gel matrix. Rennet gelation properties of both the sonicated or homogenised samples were significantly superior to a native control sample where the resultant gels had shorter coagulation times and decreased syneresis.Industrial RelevanceHomogenisation of dairy cream is normally carried out at temperatures of around 50 °C, to ensure that the fat is in the liquid state. In this work, we show that we can achieve comparable changes to the fat globules within the cream using ultrasound at much lower temperatures (< 10 °C). The ability to form flocculated fat particles at lower temperatures could lead to reduced costs through reduced energy demand.