Panchal Bhavesh, Truong Tuyen, Prakash Sangeeta, Bansal Nidhi, Bhandari Bhesh
ARC Dairy Innovation Hub, School of Agriculture and Food Sciences, University of Queensland, Brisbane, QLD 4072, Australia.
School of Science, RMIT University, Melbourne, VIC 3028, Australia.
Foods. 2021 May 20;10(5):1140. doi: 10.3390/foods10051140.
The influence of emulsifiers and dairy solids on churning and physical attributes of butter was investigated. Commercial dairy cream was blended with each of the ingredients (0.5%, /) separately, aged overnight (10 °C), and churned (10 °C) into butter. The employed additives showed a distinctive impact on the macroscopic properties of butter without largely affecting the melting behavior. In fresh butter, polyglycerol polyricinoleate (PGPR) emulsifier having dominated hydrophobic moieties significantly ( < 0.05) enhanced the softness. Among dairy solids, sodium caseinate (SC) was the most effective in reducing the solid fat fraction, hardness, and elastic modulus (G'), while whey protein isolate (WPI) and whole milk powder (WMP) produced significantly harder, stiffer, and more adhesive butter texture. As per tribological analysis, PGPR, Tween 80, and SC lowered the friction-coefficient of butter, indicating an improved lubrication property of the microstructure. The extent of butter-setting during 28 days of storage (5 °C) varied among the samples, and in specific, appeared to be delayed in presence of WPI, WMP, and buttermilk solids. The findings of the study highlighted the potential of using applied emulsifiers and dairy-derived ingredients in modifying the physical functionality of butter and butter-like churned emulsions in addition to a conventional cream-ageing process.
研究了乳化剂和乳制品固体成分对黄油搅拌及物理特性的影响。将市售乳脂分别与每种成分（0.5%，/）混合，在10℃下陈化过夜，然后在10℃下搅拌成黄油。所使用的添加剂对黄油的宏观性质有显著影响，但对其熔化行为影响不大。在新鲜黄油中，具有主要疏水基团的聚甘油聚蓖麻醇酸酯（PGPR）乳化剂显著（<0.05）提高了柔软度。在乳制品固体成分中，酪蛋白酸钠（SC）在降低固体脂肪含量、硬度和弹性模量（G'）方面最有效，而乳清蛋白分离物（WPI）和全脂奶粉（WMP）则使黄油质地明显更硬、更紧实且粘性更强。根据摩擦学分析，PGPR、吐温80和SC降低了黄油的摩擦系数，表明微观结构的润滑性能得到改善。在5℃下储存28天期间，不同样品的黄油凝固程度各不相同，具体而言，在WPI、WMP和酪乳固体存在的情况下，黄油凝固似乎有所延迟。该研究结果突出了除传统的乳脂陈化工艺外，使用应用乳化剂和乳制品衍生成分来改变黄油及类黄油搅拌乳液物理功能的潜力。
