Department of Food Science, Cornell University, Ithaca, NY 14853; ETH Zurich, Department of Health Science and Technology, Institute of Food, Nutrition and Health, Sustainable Food Processing Laboratory, 8092 Zurich, Switzerland.
Department of Food Science, Cornell University, Ithaca, NY 14853.
J Dairy Sci. 2024 Feb;107(2):774-789. doi: 10.3168/jds.2023-23657. Epub 2023 Sep 26.
Traditional ways to preserve cream involve processing it into butter, butter oil, or frozen storage. These technologies do not preserve the unique functionality of cream with respect to whipping or processing into butter. In this work, microwave vacuum drying (MVD) was investigated as a method to manufacture dehydrated cream. Dehydrated cream microstructure, color, and free fat were evaluated using scanning electron microscopy, colorimetry, and solvent extraction, respectively. Effects of homogenization on reconstituted cream microstructure and functionality were investigated using confocal laser scanning microscopy, color, particle sizing, and texture analysis of whipped cream. Reconstituted MVD cream whipped faster, and the whipped cream was more cohesive and firmer when 2-step homogenization at 3.5/7 MPa was used. Fat globules in reconstituted MVD cream were covered by phospholipids, explaining MVD cream's similar functionality compared with pasteurized cream. These results may foster the development of novel shelf stable and highly functional dairy products using MVD.
传统的奶油保鲜方法包括将其加工成黄油、黄油油或冷冻储存。这些技术不能保持奶油在搅打或加工成黄油方面的独特功能。在这项工作中，研究了微波真空干燥（MVD）作为制造脱水奶油的方法。使用扫描电子显微镜、比色法和溶剂萃取法分别评估了脱水奶油的微观结构、颜色和游离脂肪。使用共焦激光扫描显微镜研究了均质化对再水合奶油微观结构和功能的影响，以及搅打奶油的颜色、颗粒大小和质地分析。当使用 3.5/7 MPa 的 2 步均质化时，再水合的 MVD 奶油搅打得更快，并且搅打奶油更具粘性和更坚固。再水合的 MVD 奶油中的脂肪球被磷脂覆盖，这解释了 MVD 奶油与巴氏杀菌奶油具有相似的功能。这些结果可能会促进使用 MVD 开发新型的货架稳定和高功能乳制品。
