Abstract
Being able to stabilise milk fat globule particles after pasteurisation over time and reduce the phase separation and migration rate of the cream layer would be of great interest. This study examined the prolonged destabilisation of MFGM emulsions after blending with sodium hexametaphosphate (SHMP) with respect to particle migration, fat globule size distribution, phase separation, variations in the raw signal and serum‐phase protein levels. Low SHMP levels in blended MFGM reduced the interactions between fat droplets during heating. Low SHMP concentrations are recommended for stabilising MFGM.
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