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Temperature-induced effects on crystallization behaviour, solid fat content and the firmness values of milk fat

Published online by Cambridge University Press:  01 June 2009

John Foley  and
John P. Brady
John Foley
Affiliation:
Department of Dairy and Food Technology, University College, Cork, Irish Republic
John P. Brady
Affiliation:
Department of Dairy and Food Technology, University College, Cork, Irish Republic
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Summary

The temperature at which milk fat was crystallized was found to influence its firmness values, crystalline conformation and the percentage solid fat at 5 °C. Extremely rapid cooling of milk fat using liquid N2 (LNT) gave a product which, although it contained a relatively high solid fat content, was less firm and possessed a wider plastic range than milk fat crystallized at 15, 5 or –20 °C. Polymorphic transitions occurred in the LNT milk fat when it was subsequently held at 15 °C but not at 5 °C. Apparently the particular polymorphic modification has an important role in rheological behaviour.

Type
Original Articles
Information
Journal of Dairy Research , Volume 51 , Issue 4 , November 1984 , pp. 579 - 589
Copyright
Copyright © Proprietors of Journal of Dairy Research 1984

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References

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