학술논문
Qualitative evaluation of factors affecting the undesirable fat emulsion disruption during the processing of high‐fat cream.
Document Type
Article
Author
Source
Subject
*DAIRY cream
*BUTTER
*CRYSTALLIZATION
*DAIRY processing
*DAIRY products
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Language
ISSN
1364-727X
Abstract
Handling and transportation of high‐fat cream needs to be done gently; otherwise, undesirable destabilisation of the fat emulsion is likely to occur. This study delves into the processing factors that cause the disruption of fat emulsion in high‐fat cream. The cream viscosity was 48.6 mPa.s at 7.2°C. Results revealed that pump screw pitches of 32 and 43 mm and rotational speeds of 264 and 464 LPM were the significant factors that caused the butter formation in the cream. There was significant emulsion breakdown, regardless of the degree of fat crystallisation at 6.5 ± 0.5°C for a minimum of 12 h. [ABSTRACT FROM AUTHOR]