کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
2435413 | 1107073 | 2007 | 7 صفحه PDF | دانلود رایگان |
![عکس صفحه اول مقاله: Effect of proteose-peptone addition on some physico-chemical characteristics of recombined dairy creams Effect of proteose-peptone addition on some physico-chemical characteristics of recombined dairy creams](/preview/png/2435413.png)
The effect of the addition of the total proteose-peptone (TPP) fraction on some physico-chemical properties of recombined cream was studied. Oil-in-water emulsions, 30% or 20% (w/w) fat, were prepared using only the dairy components buttermilk, milkfat and TPP. The effect of different concentrations of TPP on droplet size, creaming stability, flow behaviour, viscosity and whippability of recombined creams was tested. Of the different creams, those containing 2% (w/w) or more TPP were more viscous, showed different flow behaviour, and had improved stability and whippability compared with the other creams. The modifications in physico-chemical properties appeared to be driven by changes in particle size distribution caused by droplet aggregation. The percentage of fat also influenced the properties of the final product. It may therefore be possible to obtain desirable modifications in recombined cream using only dairy ingredients.
Journal: International Dairy Journal - Volume 17, Issue 8, August 2007, Pages 889–895