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| TI: | Effect of whey protein concentrate addition on the physical properties of homogenized sweetened dairy creams. |
| DA: | 12-May-2008 |
| DT: | Journal Article |
| AU: | Emam-Djome, Z.; Mousavi, M. E.; Ghorbani, A. V.; Madadlou, A. |
| PY: | 2008 |
| AD: | Correspondence address, A. Madadlou, Dep. of Food Sci., Tech. & Eng., Fac. of Agric. Biosystem Eng., Tehran Univ., Karaj, Iran. E-mail ashkan.madadlou@gmail.com |
| SO: | International Journal of Dairy Technology 61 (2) 183–191 |
| RF: | 38 ref. |
| LA: | English |
| SN: | 1364-727X |
| AB: | The influence on the whipping properties of sweetened and homogenized creams of homogenization at 1st and 2nd stage pressures of 3.5/1.5 MPa and addition of whey protein concentrate (WPC) powder at 3 different concn. (0.7, 1.4 and 2.1 wt.%) was studied. Homogenization of cream significantly decreased max. overrun and made the foam microstructure less open, while increasing whipping time, cream and foam lightness (Hunter L-value) and apparent viscosity. It also resulted in a less elastic foam structure with an increased drainage. Addition of WPC decreased the amount of max. overrun, foam drainage and its lightness in parallel with developing a more compact microstructure. It increased the whipping time, apparent viscosity of unwhipped creams and foams, and resulted in a less elastic foam structure. The apparent viscosity of whipped cream with 2.1 wt.% WPC, however, was lower than that of whipped cream with 1.4 wt.% WPC, due most probably to the start up of gel formation at 2.1% WPC concn. in sweetened cream when it was sheared. Fresh foam whipped from sweetened cream with 2.1 wt.% WPC also tended to have a slightly but not statistically significant lower elastic modulus (G′) than fresh foam whipped from sweetened cream with 1.4 wt.% WPC. This concn. can be considered as the critical value for gel formation in sweetened creams enriched by whey proteins when sheared. This study indicated the potential of WPC powder for reducing foam drainage from whipped homogenized sweetened cream. |
| SC: | Milk and dairy products |
| KW: | CREAM; FUNCTIONAL PROPERTIES; HOMOGENIZATION; MICROSTRUCTURE; PROTEIN CONCENTRATES; PROTEINS MILK; RHEOLOGICAL PROPERTIES; WHEY; WHEY PROTEIN CONCENTRATES; WHIPPING CREAM; WHIPPING PROPERTIES |
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