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Firmness values of three-phase, milk fat-based table spreads as determined by composition and temperature

Published online by Cambridge University Press:  01 June 2009

John Foley ,
Michael A. Moran  and
Cornelius M. Cooney
John Foley
Affiliation:
Departments of Dairy and Food Technology, University College, Cork, Irish Republic
Michael A. Moran
Affiliation:
Departments of Statistics, University College, Cork, Irish Republic
Cornelius M. Cooney
Affiliation:
Departments of Dairy and Food Technology, University College, Cork, Irish Republic
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Summary

Physical properties of aerated, high moisture and low calorie table spreads are considerably influenced by the phase volumes of the mix components. Using a statistical approach developed for mixture experiments, the firmness values of milk fat-based table spreads at three different temperatures were quantified in terms of the phase volumes of the fat, water and gas present. A simple equation was found which related changes in relative firmness values with composition at any temperature. Absolute firmness values may be obtained from relative values by multiplying by a factor, F, which is the firmness value of the similarly treated milk fat. This factor is related to the solid fat content by the formula F = 10ks+c, where F is the firmness value in kg cm–2 of milk fat having a percentage solids content, s, k is the slope of a semi-logarithmic plot and c is a constant.

Type
Original Articles
Information
Journal of Dairy Research , Volume 57 , Issue 2 , May 1990 , pp. 265 - 270
Copyright
Copyright © Proprietors of Journal of Dairy Research 1990

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References

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