Production of cream with size differentiated milk fat globules—modified centrifugal separation approach

The present study was aimed to produce creams (>25% fat) with size based fractioned fat globules by employing a modified centrifugal separation process, and to evaluate the fatty acid composition and thermal properties of fat fractions. Cream separation was conducted in two stages. First stage wa...

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Bibliographic Details
Published in:Journal of food processing and preservation 2022-12, Vol.46 (12), p.n/a
Main Authors: Halder, Kumaresh, Sahu, Jatindra K., Naik, Satya N., Kumar, Anil
Format: Article
Language:English
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Summary:The present study was aimed to produce creams (>25% fat) with size based fractioned fat globules by employing a modified centrifugal separation process, and to evaluate the fatty acid composition and thermal properties of fat fractions. Cream separation was conducted in two stages. First stage was employed for producing cream by partial skimming of whole milk and second stage was used for producing cream by the washing of cream from first stage. Results showed that, two subsequent separation stages were able to produce creams with mean fat globules size of 4.16 and 4.77 μm, respectively from whole cow milk with average fat globule size of 3.52 μm. Washed cream contained higher proportion (32.35%) of large fat globules (>5 μm), significantly higher (p 
ISSN:0145-8892
1745-4549
DOI:10.1111/jfpp.17275