Whipped Cream Structure Measured by Quantitative Stereology

Whipping cream, with 35% milk fat, was high temperature, short time pasteurized and ultra-high temperature sterilized, with and without the addition of stabilizer, to study the effect of these processing conditions on the stability of foam structure. Processed creams were whipped to maximum overrun...

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Bibliographic Details
Published in:Journal of dairy science 1999-08, Vol.82 (8), p.1635-1642
Main Authors: Smith, A.K., Goff, H.D., Kakuda, Y.
Format: Article
Language:English
Subjects:
aging
Biological and medical sciences
foaming
Food industries
Fundamental and applied biological sciences. Psychology
heat treatment
Milk and cheese industries. Ice creams
pasteurization
scanning electron microscopy
stabilizer
stabilizers
stereology
structure
UHT treatment
volume
whippability
whipped cream
whipping cream
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Summary:Whipping cream, with 35% milk fat, was high temperature, short time pasteurized and ultra-high temperature sterilized, with and without the addition of stabilizer, to study the effect of these processing conditions on the stability of foam structure. Processed creams were whipped to maximum overrun using a double beater system and were immediately prepared for low temperature scanning electron microscopy. Duplicate foams were refrigerated for 24h before processing for low temperature scanning electron microscopy. Air bubble sizes, lamella lengths, and volume fraction of air in the foams were measured using quantitative stereology. A significant increase was noted for bubble size and lamella length in aged foams. Comparison between aged foams showed a significant difference caused by heat treatment. Foams prepared from unstabilized or stabilized pasteurized creams had significantly larger bubbles than those prepared from comparable sterilized creams. Therefore, differences between foams whipped from stabilized creams were primarily due to effect of heat treatment.
ISSN:0022-0302
1525-3198
DOI:10.3168/jds.S0022-0302(99)75392-0