Some Factors Affecting the Fat Clumping Produced in Milk and Cream Mixtures When Homogenized

Doan, F.J.

doi:10.3168/jds.s0022-0302(29)93572-4

Cited by 20 publications

(7 citation statements)

References 6 publications

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“…The clusters of coalesced fat globules or "homogenisation clusters" observed in both homogenised buffalo milk samples are thought to occur due to the instability of the homogenised fat globules (Ogden, Walstra, & Morris, 1976;Walstra, 1975). Our observations are similar to the findings of Doan (1929) (Figure 2f vs. Figure 2d).…”

Section: The Effect Of Homogenisation On the Size Distribution Surfasupporting

confidence: 92%

Homogenisation improves the microstructure, syneresis and rheological properties of buffalo yoghurt

Nguyen

Ong

Kentish

et al. 2015

International Dairy Journal

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Homogenisation is known to improve the textural properties of bovine yoghurt but the potential of this processing step has not been systematically explored for buffalo yoghurt. In this study, buffalo milk was homogenised at 80 bar or 160 bar and the effect on the properties of buffalo yoghurt examined. The microstructure of both buffalo yoghurt samples produced from homogenised milk was significantly altered, forming a more interconnected protein network with smaller embedded fat globules. These structural changes resulted in a significant decrease in syneresis and hysteresis area and led to a considerable increase in the storage modulus, gel firmness and flow behavior index. A higher homogenisation pressure of 160 bar resulted in a lower gel firmness and storage modulus, possibly due to the presence of bigger fat-protein clusters within the homogenised milk. These results suggest that a homogenisation pressure of 80 bar could be optimal for improving the quality of buffalo yoghurt.

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Section: The Effect Of Homogenisation On the Size Distribution Surfasupporting

confidence: 92%

Homogenisation improves the microstructure, syneresis and rheological properties of buffalo yoghurt

Nguyen

Ong

Kentish

et al. 2015

International Dairy Journal

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“…When there is insufficient material available to coat the fat globule surface properly during homogenization fat globules share skim milk protein, thereby forming clusters of fat (Ogden et al, 1976;Oortwijn and Walstra, 1979). Although clustering has been reported to occur to a moderate extent in milk (Doan, 1929;Sweetsur and Muir, 1983;De and Prasad, 1987), it is important in the homogenization of creams where protein to fat ratios are lower (Doan, 1929(Doan, , 1931.…”

Section: Introductionmentioning

confidence: 99%

Homogenization of milk emulsions:use of microfluidizer

McCrae

1994

Int J of Dairy Tech

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The operating efficiency of a laboratory scale microfluidizer had been compared to that of a high pressure valve homogenizer using either pasteurized whole milk or recombined milk. Microfluidization was found to be a very effective method for reducing fat globule size and was only slightly affected by changes in operating pressure. The back pressure module on the microfluidizer had a marginal effect on particle size increase. As a result, the homogenization effect was always greater than that of conventional homogenization. Only very small amounts of serum protein but high levels of casein were found on fat surfaces after microfluidization. The protein load was higher than predicted on the basis of decreases in globule size. Microfluidization had little effect on the formation of fat clusters in milk. The higher protein load probably inhibited fat clustering.

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“…This phenomenon was reported as far back as the 1920s and 1930s by Doan (1929Doan ( , 1931. A common problem associated with some coffee creams is an instability known as 'feathering', which shows coagulated curd-like flocs floating on the surface when the product is added to hot coffee.…”

Section: Physicochemical Defects In Ultra Heat-treated Creamsmentioning

confidence: 71%

Water continuous emulsions

Ranjith¹

2014

Fats in Food Technology 2e

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Some Factors Affecting the Fat Clumping Produced in Milk and Cream Mixtures When Homogenized

Cited by 20 publications

References 6 publications

Homogenisation improves the microstructure, syneresis and rheological properties of buffalo yoghurt

Homogenisation improves the microstructure, syneresis and rheological properties of buffalo yoghurt

Homogenization of milk emulsions:use of microfluidizer

Water continuous emulsions

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