School of Agriculture and Food Sciences, the University of Queensland, QLD 4072, Australia.
School of Agriculture and Food Sciences, the University of Queensland, QLD 4072, Australia.
Food Res Int. 2017 Sep;99(Pt 1):229-238. doi: 10.1016/j.foodres.2017.05.027. Epub 2017 May 29.
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.
研究了商业乳制品奶油的搅打能力与脂肪球大小的关系，脂肪球大小范围为从微米到纳米级（0.17-3.50μm）。为了实现更小的脂肪球大小和更大的界面面积，向奶油中添加了不同量的酪蛋白酸钠（NaCN）（0.15-4.9wt%）或吐温 80（0.25-1wt%）。在类似的微流化和搅拌条件下，脂肪球大小和乳化剂类型对搅拌时间和乳清中脂肪的比例都有显著影响。一般来说，无论使用哪种乳化剂，随着平均脂肪球大小的减小，搅拌时间超过 3.5 分钟，乳清中脂肪含量超过 4.4%（未处理的脂肪球大小）。与添加 NaCN 的奶油相比，添加吐温 80 可显著缩短搅拌时间，同时降低乳清中的脂肪含量。
