The stability of aerated emulsions: Effects of emulsifier synergy on partial coalescence and crystallization of milk fat

2021 ◽  
Vol 291 ◽  
pp. 110257
Author(s):  
Yunna Wang ◽  
Richard W. Hartel ◽  
Liebing Zhang
Keyword(s):  
Milk Fat ◽  
Partial Coalescence ◽  
The Stability

scholarly journals Effects of Antioxidants and Additional Emulsifiers on the Stability of Emulsified Milk Fat in the Photo/Radical Oxidation System

2014 ◽  
Vol 63 (9) ◽  
pp. 893-901
Author(s):  
Yukihiro Yamamoto ◽  
Shinichiro Hiyama ◽  
Yoshihiko Takase ◽  
Akio Kadowaki ◽  
Setsuko Hara
Keyword(s):  
Milk Fat ◽  
Radical Oxidation ◽  
The Stability ◽  
Oxidation System

Effect of Milk Fat on the Stability of Vitamin A in UHT Milk

1986 ◽  
Vol 19 (4) ◽  
pp. xxxvii
Author(s):  
Betty L.T. Lau ◽  
Y. Kakuda ◽  
D.R. Arnott
Keyword(s):  
Vitamin A ◽  
Milk Fat ◽  
Uht Milk ◽  
The Stability

A reference milk system for instrumental measurement of milk fat and protein

1988 ◽  
Vol 55 (3) ◽  
pp. 355-360 ◽  
Author(s):  
Timothy Clarke
Keyword(s):  
Protein Content ◽  
Coefficient Of Variation ◽  
Milk Fat ◽  
Detectable Change ◽  
Routine Testing ◽  
Instrumental Measurement ◽  
Primary Reference ◽  
The Stability ◽  
Testing Instruments ◽  
Reconstituted Milk

SummaryA reference milk system (Clarke system) using primary reference milks made from preserved natural bovine milks (PNM) and standard reconstituted milk (SRM) has been developed to enable accurate calibration of milk analysing instruments. The PNM have values of 2, 3, 4, 5 and 6% fat and 3·5, 2·7, 3·4, 4·2 and 3·3% protein respectively and can be stored for 4 months without detectable change in fat or protein content. The above reference milk system utilizes SRM as a secondary reference milk to enable regular checking of the stability of the instrument calibration during routine testing (e.g. after every 100 samples). Over several months seven laboratories using 13 fat-testing instruments and seven protein-testing instruments achieved high levels of accuracy in weekly calibrations (coefficient of variation 1·1%) when they used the reference milk system and adhered to the prescribed calibration criteria.

scholarly journals Effect of milk fat globule membrane materials on the crystallization behaviour in dairy recombined cream

Food Research ◽  
2020 ◽  
Vol 4 (5) ◽  
pp. 1412-1420
Author(s):  
T.T.Q. Phan ◽  
T.T. Le ◽  
K. Dewettinck
Keyword(s):  
Milk Fat ◽  
Crystallization Behaviour ◽  
Fat Crystallization ◽  
Milk Fat Globule Membrane ◽  
Anhydrous Milk Fat ◽  
Partial Coalescence ◽  
Milk Fat Globule ◽  
Buttermilk Powder ◽  
Fat Globule ◽  
Materials Used

Milk fat globule membrane (MFGM) fragments were isolated from reconstituted buttermilk (BM-MFGM) and from buttermilk whey (whey-MFGM) and used to make recombined cream. Besides, the commercial dairy ingredient, Lacprodan® PL20, a material rich in milk polar lipids and proteins, was used as another MFGM source. Recombined cream was prepared by homogenizing 35% (w/w) anhydrous milk fat into an aqueous phase containing individual BM-MFGM, Whey-MFGM, Lacprodan® PL20, or buttermilk powder (BMP) or a mixture of MFGM materials and BMP (4:6, w/w). The effect of MFGM on the fat crystallization behaviour, shear-induced partial coalescence was investigated and compared to those of natural cream and recombined cream made with BMP. It was found that the physicochemical properties of recombined cream were strongly affected by the MFGM source. Shear-induced partial coalescence of WheyMFGM40 was slower compared to that of natural cream. Amongst the four emulsifier materials used in this study, Whey-MFGM showed a similar crystallization behaviour to natural cream.

Characterization of the interface of an oil-in-water emulsion stabilized by milk fat globule membrane material

1998 ◽  
Vol 65 (3) ◽  
pp. 465-477 ◽  
Author(s):  
MILENA CORREDIG ◽  
DOUGLAS G. DALGLEISH
Keyword(s):  
Milk Fat ◽  
Polyacrylamide Gel Electrophoresis ◽  
Milk Proteins ◽  
Temperature Treatment ◽  
Water Emulsion ◽  
Oil In Water ◽  
Milk Fat Globules ◽  
Milk Fat Globule ◽  
The Stability ◽  
Oil In Water Emulsion

A fraction derived from the membrane of milk fat globules (MFGM) was isolated from fresh raw cream. The adsorption of MFGM at the interface of oil-in-water emulsions was studied as well as the stability of the emulsions under different conditions (pH, temperature treatment) and the surface potential. The emulsions prepared with MFGM isolates were stable at neutral pH and were destabilized at low pH. By analysis of the protein adsorbed at the interface by polyacrylamide gel electrophoresis, we also determined that the MFGM that covered the surface of the oil-in-water emulsion could not be displaced by surfactants such as Tweens and Triton X-100 and was not affected by the presence of other proteins such as caseins and β-lactoglobulin added to the emulsion. A strong molecular interaction between the adsorbed MFGM, composed of phospholipid and protein, may exist at the interface, rendering the newly formed membrane very little affected by the presence of other surfactants. This MFGM-stabilized emulsion was characterized by a behaviour very different from that of emulsions stabilized by other milk proteins.

scholarly journals Effect of Milk Fat on the Stability of Vitamin A in Ultra-High Temperature Milk

1986 ◽  
Vol 69 (8) ◽  
pp. 2052-2059 ◽  
Author(s):  
Betty L.T. Lau ◽  
Y. Kakuda ◽  
D.R. Arnott
Keyword(s):  
High Temperature ◽  
Vitamin A ◽  
Milk Fat ◽  
The Stability ◽  
Ultra High Temperature

INFLUENCE OF EMULSIFIER TYPE AND SOLUBILITY ON THE STABILITY OF MILK FAT-WATER EMULSIONS

1971 ◽  
Vol 36 (3) ◽  
pp. 423-425 ◽  
Author(s):  
J. B. MICKLE ◽  
WANDA SMITH ◽  
J. M. TIETZ ◽  
T. C. TITUS ◽  
MARTHA JOHNSTON
Keyword(s):  
Milk Fat ◽  
The Stability
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