Thermal and structural behavior of milk fat 3. Influence of cooling rate and droplet size on cream crystallization

Journal of Colloid and Interface Science

Volumn 254, Issue 1, 2002, Pages 64-78

  Lopez, Christelle ^a,b   Bourgaux, Claudie ^c   Lesieur, Pierre ^c   Bernadou, Sophie ^a,b   Keller, Gérard ^a   Ollivon, Michel ^a  

^a CNRS   (France)

^b ARILAIT Recherches   (France)

^c UNIVERSITÉ PARIS SACLAY   (France)

Author keywords

Cream; DSC; Microscopy; Phase transitions; Polymorphism; Triacylglycerols; X ray diffraction

Indexed keywords

COOLING; CRYSTALLIZATION; DIFFERENTIAL SCANNING CALORIMETRY; EMULSIONS; GLYCEROL; SUPERSATURATION; THERMOANALYSIS; X RAY DIFFRACTION;

COOLING RATES;

COLLOID CHEMISTRY;

MILK FAT; TRIACYLGLYCEROL; GLYCOLIPID; GLYCOPROTEIN;

ARTICLE; COOLING; CREAM; CRYSTALLIZATION; DIFFERENTIAL SCANNING CALORIMETRY; DISPERSION; EMULSION; LOW TEMPERATURE; MELTING POINT; MICROSCOPY; PRESSURE; PRIORITY JOURNAL; STRUCTURE ANALYSIS; SUPRAMOLECULAR CHEMISTRY; SYNCHROTRON; THERMAL ANALYSIS; X RAY DIFFRACTION; ANIMAL; CHEMISTRY; MILK; MILK FAT GLOBULE; PARTICLE SIZE; TEMPERATURE; TIME;

ANIMALS; CRYSTALLIZATION; EMULSIONS; GLYCOLIPIDS; GLYCOPROTEINS; MILK; PARTICLE SIZE; TEMPERATURE; TIME FACTORS; TRIGLYCERIDES;

EID: 0036402586     PISSN: 00219797     EISSN: None     Source Type: Journal    
DOI: 10.1006/jcis.2002.8548     Document Type: Article

References (35)

1. Mulder, H., and Walstra, P., "The Milk Fat Globule." Center for Agricultural Publishing and Documentation, Wageningen, The Netherlands, 1974.
2. Walstra, P., and Borggreve, G. J., Neth. Milk Dairy J. 20, 140 (1966).
3. Timmen, H., and Patton, S., Lipids 23, 685 (1988).
4. Timms, R. E., Aust. J. Dairy Technol. 35, 47 (1980).
5. Marangoni, A. G., and Lencki, R. W., J. Agric. Food Chem. 46, 3879 (1998).
6. Hagemann, J. W., in "Crystallization and Polymorphism of Fats and Fatty Acids" (N. Garti and K. Sato, Eds.), p. 9. Dekker, New York, 1988.
7. Lopez, C., Lesieur, P., Keller, G., and Ollivon, M., J. Colloid Interface Sci. 229, 62 (2000).
8. Lavigne, F., Polymorphisme et transitions de phases des triglycerides. Applications aux propriétés thermiques et structurales de la matière grasse laitière anhydre et ses fractions. Ph.D., Univ. Paris VII, Paris XI et ENSIA, 1995.
9. Lopez, C., Lavigne, F., Lesieur, P., Bourgaux, C., and Ollivon, M., J. Dairy Sci. 84, 756 (2001).
10. Lopez, C., Lavigne, F., Lesieur, P., Keller, G., and Ollivon, M., J. Dairy Sci.84, 2402 (2001).
11. Boode, K., Bispernick, C., and Walstra, P., Colloids Surf. 61, 55 (1991).
12. Van Boekel, M. A. J. S., and Walstra, P., Colloids Surf. 3, 109 (1981).
13. Buchheim, W., and Precht, D., Milchwissenschaft 34, 657 (1979).
14. Precht, D., and Peters, K.-H., Milchwissenschaft 36, 616 (1981).
15. Söderberg, I., Hernqvist, L., and Buchheim, W., Milchwissenschaft 44, 403 (1989).
16. Walstra, P., Neth. Milk Dairy J. 21, 166 (1967).
17. Lopez, C., Lesieur, P., Bourgaux, C., Keller, G., and Ollivon, M., J. Colloid Interface Sci. 240, 150 (2001).
18. Keller, G., Lavigne, F., Forte, L., Andrieux, K., Dahim, M., Loisel, C., Ollivon, M., Bourgaux, C., and Lesieur, P., J. Thermal Anal. 51, 783 (1998).
19. Ollivon, M., and Perron, R., Chem. Phys. Lipids 25, 395 (1979).
20. Blanton, T. N., Barnes, C. L., and Lelental, M., J. Appl. Cryst. 33, 172 (2000).
21. Grabielle-Madelmont, C., and Perron, R., J. Colloid Interface Sci. 95(2), 483 (1983).
22. Walstra, P., Neth. Milk Dairy J. 23, 99 (1969).
23. Ten Grotenhuis, E., van Aken, G. A., van Malssen, K. F., and Schenk, H., J. Am. Oil Chem. Soc. 76, 1031 (1999).
24. Chapman, D., in "The Structure of Lipids by Spectroscopic and X-Ray Techniques," p. 221. Wiley, New York, 1965.
25. Guinier, A., "Théorie et pratique de la radiocristallographie,́ 3rd ed., Dunod, Paris, 1964.
26. Larsson, K., Fette Seifen Anstrichm 74, 136 (1972).
27. Lavigne, F., Bourgaux, C., and Ollivon, M., J. Phys. IV, J. Phys. I 3, 137 (1993).
28. Lopez, C., Lavigne, F., Lesieur, P., Bourgaux, C., Keller, G., and Ollivon, M., J. Dairy Sci. (2002), in press.
29. Lopez, C., Bourgaux, C., Lesieur, P., and Ollivon, M., Lait 82, 317 (2002).
30. Van Beresteyn, E. C. H., Neth. Milk Dairy J. 26, 117 (1972).
31. Small, D. M., in "Handbook of Lipid Research. The Physical Chemistry of Lipids. From Alkanes to Phospholipids." Plenum, New York, 1986.
32. Goudédranche, H., Fauquant, J., and Maubois, J.-L., Lait 80, 93 (2000).
33. Walstra, P., and Van Beresteyn, E. C. H., Neth. Milk Dairy J. 29, 238 (1975).
34. Lopez, C., Riaublanc, A., Lesieur, P., Bourgaux, C., Keller, G., and Ollivon, M., J. Am. Oil Chem. Soc. 78, 1233 (2002).
35. Lopez, C., Contribution à l'étude de la cristallisation des triacylglycérols: Application aux émulsions laitiéres, Ph.D., Univ. Paris VI, 2001.