Processing effects on physicochemical properties of creams formulated with modified milk fat

Journal of Dairy Science

Volumn 88, Issue 4, 2005, Pages 1342-1351

  Bolling, J C ^a   Duncan, S E ^b   Eigel, W N ^b   Waterman, K M ^b  

^a Bolling Steel Co   (United States)

^b VIRGINIA POLYTECHNIC INSTITUTE AND STATE UNIVERSITY   (United States)

Author keywords

Modified milk fat; Physicochemical property; Processing; Reformulated cream

Indexed keywords

FAT; MILK PROTEIN;

ANIMAL; ARTICLE; CATTLE; CHEMISTRY; EMULSION; FEMALE; FOOD HANDLING; HEAT; METHODOLOGY; MILK; PHYSICAL CHEMISTRY; TASTE; TIME; VISCOSITY;

ANIMALS; CATTLE; CHEMISTRY, PHYSICAL; EMULSIONS; FATS; FEMALE; FOOD HANDLING; FOOD TECHNOLOGY; HEAT; MILK; MILK PROTEINS; TASTE; TIME FACTORS; VISCOSITY;

EID: 23344454900     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(05)72800-9     Document Type: Article

References (32)

1. Anderson, M., B. E. Brooker, T. E. Cawston, and G. C. Cheeseman. 1977. Changes during storage in stability and composition of ultra-heat-treated aseptically packed cream of 18% fat content. J. Dairy Res. 44:111-123.
2. Atherton, H. V., and J. A. Newlander. 1977. Chemistry and Testing of Dairy Products. Avi Publishing Company, Inc., Westport, CT.
3. Bligh, E. G., and W. J. Dyer. 1959. A rapid method for total lipid extraction and purification. Can. J. Biochem. Physiol. 37:911-917.
4. Brown, A. W., M. P. Lok, and J. Elovson. 1976. Improved method for the isolation of rat liver plasma membrane. Biochim. Biophys. Acta 426:418-432.
5. Corredig, M., and D. G. Dalgleish. 1996. Effect of different heat treatments on the strong binding interactions between whey proteins and milk fat globules in whole milk. J. Dairy Res. 63:441-449.
6. Corredig, M., and D. G. Dalgleish. 1997. Isolates from industrial buttermilk: Emulsifying properties of materials derived from the milk fat globule membrane. J. Agric. Food Chem. 45:4595-4600.
7. Corredig, M., and D. G. Dalgleish. 1998. Effect of heating of cream on the properties of milk fat globule membrane isolates. J. Agric. Food Chem. 46:2533-2540.
8. Dalgleish, D. G. 1990. Denaturation and aggregation of serum proteins and caseins in heated milk. J. Agric. Food Chem. 38:1995-1999.
9. Dalgleish, D. G., and J. M. Banks. 1991. The formation of complexes between serum proteins and fat globules during heating of whole milk. Mischwissenschaft 46:75-78.
10. Dalgleish, D. G., and S. K. Sharma. 1993. Interactions between milkfat and milk proteins - The effect of heat on the nature of the complexes. In Protein and Fat Globule Modifications by Heat Treatment, Homogenization and Other Technologies for High Quality Dairy Products, IDF Special Issue 9303. International Dairy Federation, Brussels, Belgium.
11. Elling, J. L., and S. E. Duncan. 1996. Physical properties of 20% milk fat reformulated creams manufactured from cholesterol-reduced butteroil. J. Food Sci. 61:375-378.
12. Elling, J. L., S. E. Duncan, T. W. Keenan, W. N. Eigel, and J. Boling. 1996. Composition of 20% milk fat reformulated cream manufactured from reduced cholesterol butteroil. J. Food Sci. 61:48-53.
13. Folch, J., M. Lees, and G. H. S. Stanley. 1957. A simple method for the isolation and purification of total lipids from animal tissues. J. Biol. Chem. 226:497-592.
14. Fox, P. F., and P. L. H. McSweeney. 1998. Dairy Chemistry and Biochemistry. 1st ed. Blackie Academic Professional, London, UK.
15. Geyer, S., and H. G. Kessler. 1989. Influence of individual milk constituents on coffee cream feathering in hot coffee. Milchwissenschaft 44:284-288.
16. Iametti, S., L. Versuraro, S. Tragna, R. Giangiacomo, and F. Bonomi. 1997. Surface properties of the fat globule in treated creams. Int. Dairy J. 7:375-380.
17. Jensen, G. K., and H. H. Poulsen. 1992. Sensory Aspects. In Pasteurization of Cream. Bulletin Int. Dairy Fed. #271, International Dairy Federation, Brussels, Belgium.
18. Kaylegian, K. E. 1998. Technical Data Sheet of Experimental Milkfat Fractions. Wisconsin Center for Dairy Research, University of Wisconsin, Madison.
19. Lee, S. J., and J. W. Sherbon. 2002. Chemical changes in bovine milk fat globule membrane caused by heat treatment and homogenization of whole milk. J. Dairy Res. 69:555-567.
20. Marshall, R. T. 1993. Standard Methods for the Examination of Dairy Products. 16th ed. Am. Public Health Assoc., Inc., Washington, DC.
21. Munoz, A. M., G. V. Civille, and B. T. Carr. 1992. Sensory Evaluation in Quality Control. Van Nostrand Reinhold, New York, NY.
22. Rouser, G., A. N. Siakotos, and S. Fleischer. 1966. Quantitative analysis of phospholipids by thin-layer chromatography and phosphorous analysis of spots. Lipids 1:85-86.
23. SAS Institute. 1985. SAS User's Guide. Statistics, Version 5.0 ed. SAS Institute, Inc., Cary, NC.
24. Scott, L. L., S. E. Duncan, S. S. Sumner, K. M. Waterman, and K. E. Kaylegian. 2003a. Influence of emulsifying component composition on creams formulated with fractionated milkfat. J. Agric. Food Chem. 51:5933-5940.
25. Scott, L. L., S. E. Duncan, S. S. Sumner, and K. M. Waterman. 2003b. Physical properties of cream reformulated with fractionated milk fat and milk-derived components. J. Dairy Sci. 86:3395-3404.
26. Segall, K. I., and H. D. Goff. 2002. Secondary adsorption of milk proteins from the continuous phase to the oil-water interface in dairy emulsions. Int. Dairy J. 12:889-897.
27. Sherbon, J. W. 1988. Physical Properties of Milk. Pages 409-460 in Fundamentals of Dairy Chemistry. Ch. 10. N. P. Wong, ed. Van Nostrand Reinhold, New York, NY.
28. Smith, A. K., Y. Kakuda, and H. D. Goff. 2000. Changes in protein and fat structure in whipped cream caused by heat treatment and addition of stabilizer to the cream. Food Res. Int. 33:697-706.
29. Walstra, P. 1975. Effect of homogenization on the fat globule size distribution in milk. Neth. Milk Dairy J. 29:279-285.
30. Walstra, P., and H. Oortwijn. 1982. The membranes of recombined fat globules. Neth. Milk Dairy J. 36:103-113.
31. Wibley, A. 1992. Homogenization. J. Soc. Dairy Technol. 45:31-32.
32. Ye, A., H. Singh, M. W. Taylor, and S. Anema. 2002. Characterization of protein components of natural and heat-treated milk fat globule membranes. Int. Dairy J. 12:393-402.