Effect of the native fat globule size on foaming properties and foam structure of milk

In this study, effect of the native fat globule (NFG) size on the foaming properties of milk was evaluated. In order vary the size of NFGs in milk (0.8, 2.6, 3.7, 4.7 and 5.5 μm), separating cones of a commercial cream separator were modified, and combination of various fractionation and separation...
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Gespeichert in:

Autor*in:	Ho, Thao M. [verfasserIn] Dhungana, Pramesh [verfasserIn] Bhandari, Bhesh [verfasserIn] Bansal, Nidhi [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2020

Schlagwörter:	Native fat globule Foaming property Foam structure Cream separation Milk foaming

Übergeordnetes Werk:	Enthalten in: Journal of food engineering - Amsterdam [u.a.] : Elsevier Science, 1982, 291
Übergeordnetes Werk:	volume:291

DOI / URN:	10.1016/j.jfoodeng.2020.110227

Katalog-ID:	ELV004923790

Internformat


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520			\|a In this study, effect of the native fat globule (NFG) size on the foaming properties of milk was evaluated. In order vary the size of NFGs in milk (0.8, 2.6, 3.7, 4.7 and 5.5 μm), separating cones of a commercial cream separator were modified, and combination of various fractionation and separation stages was utilized. All milk samples were standardized to 3.5% fat content (w/w). Results showed that the surface tension of the milk samples was independent of the NFG size, while viscosity and absolute zeta-potential values increased with an increase in the NFG size. Foamability of the milk samples only improved when the size of NFG was less than 2.6 μm. Average size of the air bubbles in foam increased with an increase in the NFG size, but the foam stability was not affected by the NFG size. A comparison with the homogenised milk samples of similar fat globule sizes suggested that the fat globule size controlled foamability while the alterations in the fat globule membrane composition governed the foam stability.
650		4	\|a Native fat globule
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700	1		\|a Bansal, Nidhi \|e verfasserin \|0 (orcid)0000-0002-2266-6124 \|4 aut
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matchkey_str	article:02608774:2020----::fetfhntvftlblszofaigrprisnf
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allfields	10.1016/j.jfoodeng.2020.110227 doi (DE-627)ELV004923790 (ELSEVIER)S0260-8774(20)30319-8 DE-627 ger DE-627 rda eng 630 640 DE-600 58.34 bkl Ho, Thao M. verfasserin (orcid)0000-0003-1389-7446 aut Effect of the native fat globule size on foaming properties and foam structure of milk 2020 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier In this study, effect of the native fat globule (NFG) size on the foaming properties of milk was evaluated. In order vary the size of NFGs in milk (0.8, 2.6, 3.7, 4.7 and 5.5 μm), separating cones of a commercial cream separator were modified, and combination of various fractionation and separation stages was utilized. All milk samples were standardized to 3.5% fat content (w/w). Results showed that the surface tension of the milk samples was independent of the NFG size, while viscosity and absolute zeta-potential values increased with an increase in the NFG size. Foamability of the milk samples only improved when the size of NFG was less than 2.6 μm. Average size of the air bubbles in foam increased with an increase in the NFG size, but the foam stability was not affected by the NFG size. A comparison with the homogenised milk samples of similar fat globule sizes suggested that the fat globule size controlled foamability while the alterations in the fat globule membrane composition governed the foam stability. Native fat globule Foaming property Foam structure Cream separation Milk foaming Dhungana, Pramesh verfasserin aut Bhandari, Bhesh verfasserin (orcid)0000-0001-8800-6295 aut Bansal, Nidhi verfasserin (orcid)0000-0002-2266-6124 aut Enthalten in Journal of food engineering Amsterdam [u.a.] : Elsevier Science, 1982 291 Online-Ressource (DE-627)32059873X (DE-600)2019904-1 (DE-576)096806702 0260-8774 nnns volume:291 GBV_USEFLAG_U SYSFLAG_U GBV_ELV GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie AR 291
spelling	10.1016/j.jfoodeng.2020.110227 doi (DE-627)ELV004923790 (ELSEVIER)S0260-8774(20)30319-8 DE-627 ger DE-627 rda eng 630 640 DE-600 58.34 bkl Ho, Thao M. verfasserin (orcid)0000-0003-1389-7446 aut Effect of the native fat globule size on foaming properties and foam structure of milk 2020 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier In this study, effect of the native fat globule (NFG) size on the foaming properties of milk was evaluated. In order vary the size of NFGs in milk (0.8, 2.6, 3.7, 4.7 and 5.5 μm), separating cones of a commercial cream separator were modified, and combination of various fractionation and separation stages was utilized. All milk samples were standardized to 3.5% fat content (w/w). Results showed that the surface tension of the milk samples was independent of the NFG size, while viscosity and absolute zeta-potential values increased with an increase in the NFG size. Foamability of the milk samples only improved when the size of NFG was less than 2.6 μm. Average size of the air bubbles in foam increased with an increase in the NFG size, but the foam stability was not affected by the NFG size. A comparison with the homogenised milk samples of similar fat globule sizes suggested that the fat globule size controlled foamability while the alterations in the fat globule membrane composition governed the foam stability. Native fat globule Foaming property Foam structure Cream separation Milk foaming Dhungana, Pramesh verfasserin aut Bhandari, Bhesh verfasserin (orcid)0000-0001-8800-6295 aut Bansal, Nidhi verfasserin (orcid)0000-0002-2266-6124 aut Enthalten in Journal of food engineering Amsterdam [u.a.] : Elsevier Science, 1982 291 Online-Ressource (DE-627)32059873X (DE-600)2019904-1 (DE-576)096806702 0260-8774 nnns volume:291 GBV_USEFLAG_U SYSFLAG_U GBV_ELV GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie AR 291
allfields_unstemmed	10.1016/j.jfoodeng.2020.110227 doi (DE-627)ELV004923790 (ELSEVIER)S0260-8774(20)30319-8 DE-627 ger DE-627 rda eng 630 640 DE-600 58.34 bkl Ho, Thao M. verfasserin (orcid)0000-0003-1389-7446 aut Effect of the native fat globule size on foaming properties and foam structure of milk 2020 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier In this study, effect of the native fat globule (NFG) size on the foaming properties of milk was evaluated. In order vary the size of NFGs in milk (0.8, 2.6, 3.7, 4.7 and 5.5 μm), separating cones of a commercial cream separator were modified, and combination of various fractionation and separation stages was utilized. All milk samples were standardized to 3.5% fat content (w/w). Results showed that the surface tension of the milk samples was independent of the NFG size, while viscosity and absolute zeta-potential values increased with an increase in the NFG size. Foamability of the milk samples only improved when the size of NFG was less than 2.6 μm. Average size of the air bubbles in foam increased with an increase in the NFG size, but the foam stability was not affected by the NFG size. A comparison with the homogenised milk samples of similar fat globule sizes suggested that the fat globule size controlled foamability while the alterations in the fat globule membrane composition governed the foam stability. Native fat globule Foaming property Foam structure Cream separation Milk foaming Dhungana, Pramesh verfasserin aut Bhandari, Bhesh verfasserin (orcid)0000-0001-8800-6295 aut Bansal, Nidhi verfasserin (orcid)0000-0002-2266-6124 aut Enthalten in Journal of food engineering Amsterdam [u.a.] : Elsevier Science, 1982 291 Online-Ressource (DE-627)32059873X (DE-600)2019904-1 (DE-576)096806702 0260-8774 nnns volume:291 GBV_USEFLAG_U SYSFLAG_U GBV_ELV GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie AR 291
allfieldsGer	10.1016/j.jfoodeng.2020.110227 doi (DE-627)ELV004923790 (ELSEVIER)S0260-8774(20)30319-8 DE-627 ger DE-627 rda eng 630 640 DE-600 58.34 bkl Ho, Thao M. verfasserin (orcid)0000-0003-1389-7446 aut Effect of the native fat globule size on foaming properties and foam structure of milk 2020 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier In this study, effect of the native fat globule (NFG) size on the foaming properties of milk was evaluated. In order vary the size of NFGs in milk (0.8, 2.6, 3.7, 4.7 and 5.5 μm), separating cones of a commercial cream separator were modified, and combination of various fractionation and separation stages was utilized. All milk samples were standardized to 3.5% fat content (w/w). Results showed that the surface tension of the milk samples was independent of the NFG size, while viscosity and absolute zeta-potential values increased with an increase in the NFG size. Foamability of the milk samples only improved when the size of NFG was less than 2.6 μm. Average size of the air bubbles in foam increased with an increase in the NFG size, but the foam stability was not affected by the NFG size. A comparison with the homogenised milk samples of similar fat globule sizes suggested that the fat globule size controlled foamability while the alterations in the fat globule membrane composition governed the foam stability. Native fat globule Foaming property Foam structure Cream separation Milk foaming Dhungana, Pramesh verfasserin aut Bhandari, Bhesh verfasserin (orcid)0000-0001-8800-6295 aut Bansal, Nidhi verfasserin (orcid)0000-0002-2266-6124 aut Enthalten in Journal of food engineering Amsterdam [u.a.] : Elsevier Science, 1982 291 Online-Ressource (DE-627)32059873X (DE-600)2019904-1 (DE-576)096806702 0260-8774 nnns volume:291 GBV_USEFLAG_U SYSFLAG_U GBV_ELV GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie AR 291
allfieldsSound	10.1016/j.jfoodeng.2020.110227 doi (DE-627)ELV004923790 (ELSEVIER)S0260-8774(20)30319-8 DE-627 ger DE-627 rda eng 630 640 DE-600 58.34 bkl Ho, Thao M. verfasserin (orcid)0000-0003-1389-7446 aut Effect of the native fat globule size on foaming properties and foam structure of milk 2020 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier In this study, effect of the native fat globule (NFG) size on the foaming properties of milk was evaluated. In order vary the size of NFGs in milk (0.8, 2.6, 3.7, 4.7 and 5.5 μm), separating cones of a commercial cream separator were modified, and combination of various fractionation and separation stages was utilized. All milk samples were standardized to 3.5% fat content (w/w). Results showed that the surface tension of the milk samples was independent of the NFG size, while viscosity and absolute zeta-potential values increased with an increase in the NFG size. Foamability of the milk samples only improved when the size of NFG was less than 2.6 μm. Average size of the air bubbles in foam increased with an increase in the NFG size, but the foam stability was not affected by the NFG size. A comparison with the homogenised milk samples of similar fat globule sizes suggested that the fat globule size controlled foamability while the alterations in the fat globule membrane composition governed the foam stability. Native fat globule Foaming property Foam structure Cream separation Milk foaming Dhungana, Pramesh verfasserin aut Bhandari, Bhesh verfasserin (orcid)0000-0001-8800-6295 aut Bansal, Nidhi verfasserin (orcid)0000-0002-2266-6124 aut Enthalten in Journal of food engineering Amsterdam [u.a.] : Elsevier Science, 1982 291 Online-Ressource (DE-627)32059873X (DE-600)2019904-1 (DE-576)096806702 0260-8774 nnns volume:291 GBV_USEFLAG_U SYSFLAG_U GBV_ELV GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie AR 291
language	English
source	Enthalten in Journal of food engineering 291 volume:291
sourceStr	Enthalten in Journal of food engineering 291 volume:291
format_phy_str_mv	Article
bklname	Lebensmitteltechnologie
institution	findex.gbv.de
topic_facet	Native fat globule Foaming property Foam structure Cream separation Milk foaming
dewey-raw	630
isfreeaccess_bool	false
container_title	Journal of food engineering
authorswithroles_txt_mv	Ho, Thao M. @@aut@@ Dhungana, Pramesh @@aut@@ Bhandari, Bhesh @@aut@@ Bansal, Nidhi @@aut@@
publishDateDaySort_date	2020-01-01T00:00:00Z
hierarchy_top_id	32059873X
dewey-sort	3630
id	ELV004923790
language_de	englisch
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author	Ho, Thao M.
spellingShingle	Ho, Thao M. ddc 630 bkl 58.34 misc Native fat globule misc Foaming property misc Foam structure misc Cream separation misc Milk foaming Effect of the native fat globule size on foaming properties and foam structure of milk
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topic_title	630 640 DE-600 58.34 bkl Effect of the native fat globule size on foaming properties and foam structure of milk Native fat globule Foaming property Foam structure Cream separation Milk foaming
topic	ddc 630 bkl 58.34 misc Native fat globule misc Foaming property misc Foam structure misc Cream separation misc Milk foaming
topic_unstemmed	ddc 630 bkl 58.34 misc Native fat globule misc Foaming property misc Foam structure misc Cream separation misc Milk foaming
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title	Effect of the native fat globule size on foaming properties and foam structure of milk
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title_full	Effect of the native fat globule size on foaming properties and foam structure of milk
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title_sort	effect of the native fat globule size on foaming properties and foam structure of milk
title_auth	Effect of the native fat globule size on foaming properties and foam structure of milk
abstract	In this study, effect of the native fat globule (NFG) size on the foaming properties of milk was evaluated. In order vary the size of NFGs in milk (0.8, 2.6, 3.7, 4.7 and 5.5 μm), separating cones of a commercial cream separator were modified, and combination of various fractionation and separation stages was utilized. All milk samples were standardized to 3.5% fat content (w/w). Results showed that the surface tension of the milk samples was independent of the NFG size, while viscosity and absolute zeta-potential values increased with an increase in the NFG size. Foamability of the milk samples only improved when the size of NFG was less than 2.6 μm. Average size of the air bubbles in foam increased with an increase in the NFG size, but the foam stability was not affected by the NFG size. A comparison with the homogenised milk samples of similar fat globule sizes suggested that the fat globule size controlled foamability while the alterations in the fat globule membrane composition governed the foam stability.
abstractGer	In this study, effect of the native fat globule (NFG) size on the foaming properties of milk was evaluated. In order vary the size of NFGs in milk (0.8, 2.6, 3.7, 4.7 and 5.5 μm), separating cones of a commercial cream separator were modified, and combination of various fractionation and separation stages was utilized. All milk samples were standardized to 3.5% fat content (w/w). Results showed that the surface tension of the milk samples was independent of the NFG size, while viscosity and absolute zeta-potential values increased with an increase in the NFG size. Foamability of the milk samples only improved when the size of NFG was less than 2.6 μm. Average size of the air bubbles in foam increased with an increase in the NFG size, but the foam stability was not affected by the NFG size. A comparison with the homogenised milk samples of similar fat globule sizes suggested that the fat globule size controlled foamability while the alterations in the fat globule membrane composition governed the foam stability.
abstract_unstemmed	In this study, effect of the native fat globule (NFG) size on the foaming properties of milk was evaluated. In order vary the size of NFGs in milk (0.8, 2.6, 3.7, 4.7 and 5.5 μm), separating cones of a commercial cream separator were modified, and combination of various fractionation and separation stages was utilized. All milk samples were standardized to 3.5% fat content (w/w). Results showed that the surface tension of the milk samples was independent of the NFG size, while viscosity and absolute zeta-potential values increased with an increase in the NFG size. Foamability of the milk samples only improved when the size of NFG was less than 2.6 μm. Average size of the air bubbles in foam increased with an increase in the NFG size, but the foam stability was not affected by the NFG size. A comparison with the homogenised milk samples of similar fat globule sizes suggested that the fat globule size controlled foamability while the alterations in the fat globule membrane composition governed the foam stability.
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title_short	Effect of the native fat globule size on foaming properties and foam structure of milk
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author2	Dhungana, Pramesh Bhandari, Bhesh Bansal, Nidhi
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doi_str	10.1016/j.jfoodeng.2020.110227
up_date	2024-07-07T00:35:45.721Z
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Effect of the native fat globule size on foaming properties and foam structure of milk

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Zugang & Verfügbarkeit

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