Journal of Dairy Science
Volume 92, Issue 8 , Pages 3566-3574 , August 2009

Effects of processing conditions on structural and functional parameters of whipped dairy emulsions containing various fatty acid compositions

  • A. Bazmi

      Affiliations

    • Food Science and Technology Group, Faculty of Agriculture, University of Tabriz, 51666 Tabriz, Iran
    • AgroParisTech, Department of Science and Engineering for Food and Bioproducts, 1 Avenue des Olympiades, F-91744 Massy, France
    • Corresponding Author InformationCorresponding author.
    • ,
  • P. Relkin

      Affiliations

    • AgroParisTech, Department of Science and Engineering for Food and Bioproducts, 1 Avenue des Olympiades, F-91744 Massy, France

Received 25 August 2008 ,Accepted 5 March 2009.

References 

  1. Abd El-Rahman AM, Madkor SA, Ibrahim F, Kilara A. Physical characteristics of frozen desserts made with cream, anhydrous milk fat, or milk fat fractions. J. Dairy Sci. 1997;80:1926–1935
  2. Adapa S, Dingeldein H, Schmidt KA, Herald TJ. Rheological properties of ice cream mixes and frozen ice creams containing fat and fat replacers. J. Dairy Sci. 2000;83:2224–2229
  3. Baer A, Oroz M, Blanc B. Serological studies on heat-induced interactions of α-lactalbumin and milk proteins. J. Dairy Res. 1976;143:419–432
  4. Bazmi A, Duquenoy A, Relkin P. Aeration of low-fat dairy emulsions: Effects of saturated-unsaturated triglycerides. Int. Dairy J. 2007;17:1021–1027
  5. Bazmi A, Launay B, Cuvelier G, Duquenoy A, Sommier A, Relkin P. Effect of ageing time at 4°C on rheological and structural properties of ice cream mix models: Impact of milk fat composition. In: Int. Symp. Food Rheology and Structure Congr., Zurich, Switzerland. Zurich, Switzerland: Institute of Food Science and Nutrition; 2006;p. 189–193
  6. Bazmi A, Launay B, Cuvelier G, Relkin P. Rheological properties of ice cream mix model systems, as affected by ageing time at 4°C and milk fat composition. J. Texture Stud. 2008;39:309–325
  7. Bazmi A, Relkin R. Thermal transitions and fat droplet stability in ice-cream model systems: Effect of milk fat fractions. J. Therm. Anal. Calorimetry. 2006;84:99–104
  8. Berger KG. Ice cream. In:  Larsson K,  Friberg SE editor. Food Emulsions. New York, NY: Marcel Dekker Inc.; 1990;p. 367–444
  9. Bolliger S, Goff HD, Tharp BW. Correlation between colloidal properties of ice cream mix and ice cream. Int. Dairy J. 2000;10:303–309
  10. Boode K, Walstra P. Partial coalescence in oil-in-water emulsions 1. Nature of the aggregation. Colloids Surf. A, Physicochem. Eng. Asp. 1993;81:121–137
  11. Bruhn CM, Bruhn JC. Observations on the whipping characteristics of cream. J. Dairy Sci. 1988;71:857–862
  12. Chang Y, Hartel RW. Development of air cells in a batch ice cream freezer. J. Food Eng. 2002;55:71–78
  13. Dannenberg F, Kessler HG. Reaction kinetics of the denaturation of whey proteins. J. Food Sci. 1988;53:258–263
  14. Davies E, Dickinson E, Bee R. Shear stability of sodium caseinate emulsions containing monoglyceride and triglyceride crystals. Food Hydrocoll. 2000;14:145–153
  15. De Wit JN, Klarenbeek G. A different scanning calorimetric study of thermal behavior of bovine β-lactoglobolin at temperatures up to 160°C. J. Dairy Res. 1981;48:293–302
  16. Eisner MD, Wildmoser H, Windhalb EJ. Air cell microstructureing in a high visous ice cream matrix. Colloids Surf. A, Physicochem. Eng. Asp. 2005;263:390–399
  17. Goff HD. Colloidal aspects of ice cream—A review. Int. Dairy J. 1997;7:363–373
  18. Goff HD. Instability and partial coalescence in whippable dairy emulsion. J. Dairy Sci. 1997;80:2620–2630
  19. Goff HD. Formation and stabilization of structure in ice cream and related products. Curr. Opin. Colloid Interface Sci. 2002;7:432–437
  20. Goff HD, Verespej E, Smith AK. A study of fat and air structures in ice cream. Int. Dairy J. 1999;9:817–829
  21. Graf E, Muller HR. Fine structure and whippability of sterilized cream. Milchwissenschaft. 1965;20:302–308
  22. Granger C, Barey P, Combe N, Veschambre P, Cansell M. Influence of the fat characteristics on the physicochemical behavior of oil-in-water emulsions based on milk proteins-glycerol esters mixtures. Colloids Surf. B, Biointerfaces. 2003;32:353–363
  23. Granger C, Leger A, Barey P, Langendorff V, Cansell M. Influence of formulation on the structural network in ice cream. Int. Dairy J. 2005;15:255–262
  24. Gresti J, Bugaut M, Maniongui C, Bezard J. Composition of molecular species of triacylglycerols in bovine milk fat. J. Dairy Sci. 1993;76:1850–1869
  25. Herrera ML, de León Gatti M, Hartel RW. A kinetic analysis of crystallization of a milk fat model system. Food Res. Int. 1999;32:289–298
  26. Indrawati L, Wang Z, Narsimhan G, Gonzalez J. Effect of processing parameters on foam formation using a continuous system with a mechanical whipper. J. Food Eng. 2008;88:65–74
  27. Kulozik U, Tolkach A, Bulca S, Hinrichs J. The role of processing and matrix design in development and control of microstructures in dairy food production—A survey. Int. Dairy J. 2003;13:621–630
  28. Lau C, Dickinson E. Structural and rheological properties of aerated high sugar systems containing egg albumin. J. Food Sci. 2004;69:232–239
  29. Livney YD, Corredig M, Dalgleish DG. Influence of thermal processing on the properties of dairy colloids. Curr. Opin. Colloid Interface Sci. 2003;8:359–364
  30. Marshall RT, Arbuckle WS. Ice Cream. New York, NY: Chapman and Hall; 1996;349
  31. Michon C, Chapuis C, Langendorff V, Boulenguer P, Cuvelier G. Structure evolution of carrageenan/milk gels: Effect of shearing, carrageenan concentration and nu fraction on rheological behavior. Food Hydrocoll. 2005;19:541–547
  32. Olsen S. Ageing of ice cream mix. Scand. Dairy Inf. 1992;6:63–65
  33. Palanuwech J, Coupland JN. Effect of surfactant type on the stability of oil-in-water emulsions to dispersed phase crystallization. Colloids Surf. A, Physicochem. Eng. Asp. 2003;223:251–262
  34. Peamprasart Y, Chiewchan N. Effect of fat content and preheat treatment on the apparent viscosity of coconut milk after homogenization. J. Food Eng. 2006;77:653–658
  35. Rahalkar RR. Viscoelastic properties of oil-water emulsions. In:  Rao MR,  Steffe JF editor. Viscoelastic Properties of Foods. London, UK: Elsevier Applied Science; 1992;p. 317–354
  36. Relkin P. Thermal unfolding of β-lactoglobulin and α-lactoalbumin and bovine serum albumin—A thermal dynamic approach. Crit. Rev. Food Sci. Nutr. 1996;36:565–601
  37. Relkin P, Sourdet S. Factors affecting fat droplet aggregation in whipped frozen protein-stabilized emulsions. Food Hydrocoll. 2005;19:503–511
  38. Rousseau D. Fat crystals and emulsion stability—A review. Food Res. Int. 2000;33:3–14
  39. Sherman P. The texture of ice cream: 3. Rheological properties of mix and melted ice cream. J. Food Sci. 1966;31:707–716
  40. Sherman P. Rheology of emulsions. In:  Sherman P editors. Emulsion Science. London, UK: Academic Press; 1968;p. 217–354
  41. Smith AK, Goff HD, Kakuda Y. Microstructure and rheological properties of whipped cream as affected by heat treatment and addition of stabilizer. Int. Dairy J. 2000;10:295–301
  42. Smith AK, Kakuda Y, Goff HD. Changes in protein and fat structure in whipped cream caused by heat treatment and addition of stabilizer to the cream. Food Res. Int. 2000;33:697–706
  43. Sourdet S, Relkin P, César B. Effects of milk protein type and pre-heating on physical stability of whipped and frozen emulsions. Colloids Surf. B, Biointerfaces. 2003;31:55–64
  44. Sourdet S, Relkin P, Fosseux P-Y, Aubry V. Composition of fat protein layer in complex food emulsions at various weight ratios of casein-to-whey proteins. Lait. 2002;82:567–578
  45. Vega G, Goff HD. Phase separation in soft-serve ice cream mixes: Rheology and microstructure. Int. Dairy J. 2005;15:249–254
  46. Zuniga RN, Aguilera JM. Aerated food gels: Fabrication and potential applications. Trends Food Sci. Technol. 2008;19:176–187

PII: S0022-0302(09)70677-0

doi: 10.3168/jds.2008-1652

Journal of Dairy Science
Volume 92, Issue 8 , Pages 3566-3574 , August 2009

Article Tools

* Image Usage & Resolution