Abstract
Milk fat globule membrane (MFGM) fragments were isolated from reconstituted buttermilk (BM-MFGM) and from buttermilk whey (whey-MFGM) and used to make recombined cream. Besides, the commercial dairy ingredient, Lacprodan® PL20, a material rich in milk polar lipids and proteins, was used as another MFGM source. Recombined cream was prepared by homogenizing 35% (w/w) anhydrous milk fat into an aqueous phase containing individual BM-MFGM, Whey-MFGM, Lacprodan® PL20, or buttermilk powder (BMP) or a mixture of MFGM materials and BMP (4:6, w/w). The effect of MFGM on the fat crystallization behaviour, shear-induced partial coalescence was investigated and compared to those of natural cream and recombined cream made with BMP. It was found that the physicochemical properties of recombined cream were strongly affected by the MFGM source. Shear-induced partial coalescence of WheyMFGM40 was slower compared to that of natural cream. Amongst the four emulsifier materials used in this study, Whey-MFGM showed a similar crystallization behaviour to natural cream.
Highlights
Cream or natural cream is a dairy product rich in fat, obtained by separation of the fat phase from raw milk
The Tcr of Recombined cream (RC) BMP100, i.e. 18.17±0.44oC, was higher than the value of 11.1±0.6oC reported by Fredrick (2011), while the Tcr of NC obtained in this study is in line with the result of these authors (14.4±0.2oC)
The present results demonstrated that the differences in the composition of the Milk fat globule membrane (MFGM) sources have a very important influence on the characteristics of the whipped RCs
Summary
Cream or natural cream is a dairy product rich in fat, obtained by separation of the fat phase from raw milk. The advantages of recombined cream over natural cream are the cost reduction for storage of the raw materials, the easy modification and standardization of the composition and desired properties and a composition that is independent of the milking season (van Lent et al, 2008). It can be used, as an alternative for natural cream, in the production of many dairy products such as whipped cream, cheese, ice-cream, etc. The physicochemical properties can be enhanced and the partial coalescence can be promoted by the addition of small molecular weight surfactants (Goff, 1997)
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