Abstract
The effect of fat globule sizes (0.21, 0.75, and 1.41 µm) on the properties of dairy cream powder was investigated at different fat contents (35, 45, 55, and 70% (w/w solids)). The cream powder produced from nano-sized cream emulsions had the lowest surface fat content among all fat globule sizes. The lowest surface fat content (1.8% w/w) was observed in 35% fat containing powder prepared from emulsion with average fat globule size of 0.21 µm. Confocal laser scanning microscopy and X-ray photoelectron spectroscopy results also supported the results of the free fat content determined by the solvent extraction method.
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