Butter-based whipping cream was prepared using salt-free butter and skim milk. The effects of first-stage homogenization pressure in two-stage homogenization (in which the second-stage homogenization pressure was kept unchanged) on the particle size, partial coalescence rate of fat, and rheological and whipping properties of the butter-based whipping cream were studied. Additionally, the correlations among the evaluation indices were analyzed. The results indicated that when the first-stage homogenization pressure was in the range of 10.0~15.0 MPa, as the pressure increased, the particle size D4,3 decreased from 1.85 to 1.57 µm. In particular, when the particle size reached its minimum of 1.57 µm at a first-stage homogenization pressure of 15.0 MPa, the partial coalescence rate of fat in the butter-based whipping cream increased gradually from 13.74% to 17.53% with an increase in the first-stage homogenization pressure, and the whipping time gradually decreased from 314 to 265 s. More specifically, when the...
Effects of first-stage homogenization pressure in two-stage homogenization on butter-based whipping cream quality.
Rui-xia Gu, Jiangsu Key Laboratory of Dairy Biological Technology and Safety Control, Yangzhou University, Yangzhou 225127, China. E-mail email@example.com
- Views Icon Views
- Share Icon Share
- Search Site
Pei-pei Yuan, Wen-qiong Wang, Ji-yang Zhou, Qian Yu, Jian-ju Li, Qi-ming Li, Rui-xia Gu; Effects of first-stage homogenization pressure in two-stage homogenization on butter-based whipping cream quality.. IFIS Food and Health Sciences Database 2022; doi:
Download citation file: