Effect of fat globule size on the churnability of dairy cream

Panchal, B, Truong, T, Prakash, S, Bansal, N and Bhandari, B 2017, 'Effect of fat globule size on the churnability of dairy cream', Food Research International, vol. 99, pp. 229-238.


Document type: Journal Article
Collection: Journal Articles

Title Effect of fat globule size on the churnability of dairy cream
Author(s) Panchal, B
Truong, T
Prakash, S
Bansal, N
Bhandari, B
Year 2017
Journal name Food Research International
Volume number 99
Start page 229
End page 238
Total pages 10
Publisher Pergamom Press
Abstract The churnability of commercial dairy cream as a function of fat globule size from micron to nanometric range (0.17-3.50μm) was investigated. To achieve the lower fat globule size with increased interfacial area various amounts of sodium caseinate (NaCN) (0.15-4.9wt%) or Tween 80 (0.25-1wt%) were added to the cream. Under similar microfluidization and churning conditions, both fat globule size and emulsifier type had a significant influence on the churning time and proportion of fat in buttermilk. In general, churning time and buttermilk fat content were increased above 3.5min and 4.4% fat (for untreated fat globule size), respectively with decreasing average fat globule size irrespective of the type of emulsifier used. The addition of Tween 80 reduced the churning time significantly and also decreased the fat content of buttermilk as compared to NaCN added cream.
Subject Food Engineering
Food Processing
Keyword(s) Butter
Churnability
Dairy cream
Fat globule size
Microfluidization
Sodium caseinate
Tween80
DOI - identifier 10.1016/j.foodres.2017.05.027
Copyright notice © 2017 Elsevier Ltd. All rights reserved.
ISSN 0963-9969
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