|
Titre :
|
Interfacial interaction during the foaming of nonhomogenized cream
|
|
Auteurs :
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H. Besner ;
H. Kessler
|
|
Type de document :
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article/chapitre/communication
|
|
Année de publication :
|
1998
|
|
Format :
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p. 682-686
|
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Langues:
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= Anglais
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Catégories :
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PHYSIQUE ETAT DE LA MATIERE
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Mots-clés:
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CREME
;
MOUSSAGE
;
COMPOSITION
;
STABILISATION
|
|
Résumé :
|
The aim of this study was to characterize the interfacial interactions taking place during the whipping of non homogenized cream. For this purpose fat crystallization was influenced by means of a cold-warm-cold treatment and the protein phase of the cream was modified. A cold-warm-cold treatment causes the whipping time as well as the drainage to decrease. Soluble whey protein leads to a longer whipping time. If denatured, microparticulated whey protein is added, the whipping time remains short. The same applies when casein concentrate is added to cream with a low protein content. In the whipping process first air is introduced into the system and a surface between air bubbles and serum is created (Phase 1), which is covered immediately by beta-casein and whey proteins (Phase 2). Afterwards, an exchange of proteins against fat globules takes place on the air surface (Phase 3), depending on the kind of present proteins. Thus native, non-aggregated whey proteins disturb the exchange on the surface because in this case they are able to form a rigid layer around the air bubbles. The adsorption of casein instead of whey protein first supports the inclusion of air as well as the dispersion of air bubbles.
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Source :
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Milchwissenschaft - Milk Science International, vol.53, n°12
|
