scholarly journals Modification of the properties of milk-fat emulsions with the phase structure of "oil in water" in the dependence on the mass part of the lipoid and the stabilizing systems

10.5219/1389 ◽  
2021 ◽  
Vol 15 ◽  
pp. 741-748
Author(s):  
Igor Stadnyk ◽  
Oksana Bodnarchuk ◽  
Kateryna Kopylova ◽  
Pylyp Petrov ◽  
Larysa Bal-Prylypko ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Milk Fat ◽  
Effective Viscosity ◽  
Raw Material ◽  
High Fat ◽  
Low Fat ◽  
Sedimentation Stability ◽  
Fat Emulsions ◽  
Oil In Water ◽  
Fat Level

The composition and properties of cream with fat levels from 30% to 70% were investigated. It has been established that the decrease of fat level and, accordingly, the increase of plasma level in the cream leads to significant changes in the physicochemical parameters of the fat emulsion. Accordingly, the production of low-fat dairy products requires adjustment of the cream properties. It has been shown that using different doses of structure stabilizers: QNA colloid as a consistency stabilizer in the amount of from 1 to 2% and the Dimodan emulsifier U/G – from 0 to 1 % (Danisco, Denmark) changes the physicochemical properties (effective viscosity, sedimentation stability) and organoleptic properties (consistency, taste) of cream with fat level 40%. It has been conducted mathematical modeling, aimed to calculate dosing for improving the properties of milk-fat emulsions, structure formation and further ensuring of the necessary consistency of cream pastes. Optimal doses of colloid QNA as a consistency stabilizer and a U/G Dimodan emulsifier have been determined. It has been established that their content should be 1,0% and 0,5%, relatively, for pastes with a fat level of 40%. The effectiveness of the joint action of consistency stabilizers and emulsifiers in obtaining milk-fat emulsions were defined by the level of effective viscosity. Moreover, the use of the emulsifier had less effect on the effective viscosity of the milk-fat emulsions. It has been found that using the structure stabilizers could improve the formation of low-fat products and the formation of the desired paste-like consistency of high-fat cream with a fat level of 70%. Thus, it is possible to adjust the composition and properties of raw material as a basis for milk-fat emulsions by optimizing the ratio of structure stabilizers. Comparative evaluation of the physicochemical properties of milk-fat emulsions and high-fat cream makes it possible to predict their potential for conversion into a creamy paste with a given consistency.

Effects of pregelatinized waxy maize starch on the physicochemical properties and stability of model low-fat oil-in-water food emulsions

2014 ◽  
Vol 36 ◽  
pp. 229-237 ◽  
Author(s):  
Grażyna Bortnowska ◽  
Jerzy Balejko ◽  
Grzegorz Tokarczyk ◽  
Agnieszka Romanowska-Osuch ◽  
Natalia Krzemińska
Keyword(s):  
Physicochemical Properties ◽  
Maize Starch ◽  
Low Fat ◽  
Food Emulsions ◽  
Waxy Maize ◽  
Oil In Water

scholarly journals Physico-chemical and biochemical properties of low fat Cheddar cheese made from micron to nano sized milk fat emulsions

2019 ◽  
Vol 242 ◽  
pp. 94-105 ◽  
Author(s):  
Bal Kumari Sharma Khanal ◽  
Chrysanthea Budiman ◽  
Mark P. Hodson ◽  
Manuel R.R. Plan ◽  
Sangeeta Prakash ◽  
...  
Keyword(s):  
Milk Fat ◽  
Cheddar Cheese ◽  
Biochemical Properties ◽  
Low Fat ◽  
Fat Emulsions ◽  
Physico Chemical

Effect of Phytosterols on the Crystallization Behavior of Oil-in-Water Milk Fat Emulsions

2016 ◽  
Vol 64 (34) ◽  
pp. 6546-6554 ◽  
Author(s):  
Lisa M. Zychowski ◽  
Amy Logan ◽  
Mary Ann Augustin ◽  
Alan L. Kelly ◽  
Alexandru Zabara ◽  
...  
Keyword(s):  
Milk Fat ◽  
Crystallization Behavior ◽  
Fat Emulsions ◽  
Oil In Water

scholarly journals Milk Fat Depression and Trans-11 to Trans-10 C18:1 Shift in Milk of Two Cattle Farming Systems

2022 ◽  
Vol 14 (2) ◽  
pp. 977
Author(s):  
Simona Rinaldi ◽  
Michela Contò ◽  
Salvatore Claps ◽  
Cinzia Marchitelli ◽  
Gianluca Renzi ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Milk Fat ◽  
Farming Systems ◽  
Low Fat ◽  
Milk Fat Depression ◽  
Holstein Friesian ◽  
Fat Level ◽  
In Trans

Milk fat depression (MFD) syndrome, a consistent decrease in milk fat content, is related to important changes in fatty acid composition due to feed imbalances and the consequent ruminal metabolism alteration. Milk produced in two different farming systems was compared: Holstein Friesian fed with unified in intensive production and Podolica raised on a pasture in an extensive system. Milk chemical characteristics and fatty acid composition were determined comparing milk with a normal fat level (>3.8%) to milk with a low fat level (<3.2%) in each breeding system. Holstein Friesian milk showed the decrease in trans-11 and increase in trans-10 C18:1 (shift from trans-11 to trans-10 C18:1) in low fat with respect to normal fat milk with a consequent decrease in the trans-11/trans-10 C18:1 ratio. Even conjugated linoleic acid (CLA), C18:2 cis-9, trans-11, was lower while CLA trans-10, cis-12 was higher in low fat milk than in normal fat milk from Holstein Friesian. These changes, that are indicators of MFD syndrome, were not found in Podolica milk between fat levels. Holstein Friesian milk showed less short-chain fatty acids (9.48 % vs. 11.05%, p < 0.001), trans vaccenic acid (C18:1 trans-11, 0.51% vs. 3.39%, p < 0.001), rumenic acid (CLA C18:2 cis-9, trans-11, 0.32% vs. 1.45%, p < 0.001) and total CLA (0.53% vs. 1.91%, p < 0.001) contents than Podolica milk. Further losses of these human healthy nutrients in low fat Friesian milk reduced the nutritional quality of the milk, while the milk from animals raised on the pasture was of better quality even when the level of fat was low.

Influence of pregelatinized and granular cold water swelling maize starches on stability and physicochemical properties of low fat oil-in-water emulsions

2020 ◽  
Vol 102 ◽  
pp. 105620 ◽  
Author(s):  
Sara Hedayati ◽  
Fakhri Shahidi ◽  
Arash Koocheki ◽  
Asgar Farahnaky ◽  
Mahsa Majzoobi
Keyword(s):  
Physicochemical Properties ◽  
Cold Water ◽  
Low Fat ◽  
Oil In Water ◽  
Water Swelling

A STABLE MILK-LIKE EMULSION FOR MILKO-TESTER CHECK PURPOSES1

1970 ◽  
Vol 33 (2) ◽  
pp. 58-60 ◽  
Author(s):  
Manfred Kroger
Keyword(s):  
Milk Fat ◽  
Room Temperature ◽  
Storage Period ◽  
Fat Content ◽  
Low Fat ◽  
Fat Emulsions ◽  
Wide Acceptance

The preparation of a milk-simulating emulsion is described. Twelve such emulsions were investigated using the data of fat content determinations with a milko-tester automatic as criteria of stability. Low-fat emulsions of 1 and 2% were extremely stable after 147 days of storage at room temperature. Emulsions containing around 4 and 5% milk fat showed slightly varying fat contents during the latter part (35 days) of the 147-day storage period. Standard emulsions of this sort may find application in the calibration and checking of milko-testers, an instrument which has been gaining rapid and wide acceptance by persons engaged in milk fat content determinations.

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