Microstructure and rheological properties of whipped cream as affected by heat treatment and addition of stabilizer

Whipping cream, 36% fat, was processed at 75°C for 16 s (high-temperature short time, HTST), and 140°C for 4 s, (ultra-high temperature, UHT) with and without added stabilizer. Following heat treatment and chilling for 24 h (5°C), cream samples were whipped to maximum overrun. Structural properties...

Full description

Saved in:
Bibliographic Details
Published in:International dairy journal 2000, Vol.10 (4), p.295-301
Main Authors: Smith, A.K., Goff, H.D., Kakuda, Y.
Format: Article
Language:English
Subjects:
Biological and medical sciences
Food additives
Food engineering
Food industries
Fundamental and applied biological sciences. Psychology
General aspects
HTST
Low-temperature scanning electron microscopy
Milk and cheese industries. Ice creams
Rheology
UHT
Whipping cream
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Whipping cream, 36% fat, was processed at 75°C for 16 s (high-temperature short time, HTST), and 140°C for 4 s, (ultra-high temperature, UHT) with and without added stabilizer. Following heat treatment and chilling for 24 h (5°C), cream samples were whipped to maximum overrun. Structural properties were assessed through low-temperature scanning electron microscopy (LTSEM) and dynamic oscillatory testing, using a controlled stress rheometer, immediately after the cream was whipped, and again after the foam was stored for 24 h at 5°C. No differences between fresh foam treatments were observed. However, aged foams exhibited changes in microstructure because of destabilization of the foam. Differences between aged foams resulted from the addition of stabilizers and the choice of heat treatment. Microstructural differences correlated well with measured changes in rheological properties.
ISSN:0958-6946
1879-0143
DOI:10.1016/S0958-6946(00)00043-1