Jump to Main Content
- Moens, Kim; Masum, A.K.M.; Dewettinck, Koen
- International dairy journal 2016 v.56 pp. 92-100
- cold storage; cream; crystallization; crystals; differential scanning calorimetry; electron microscopy; emulsions; milk fat; tempering; whipping
- ... This study investigates the effect of applying a time–temperature profile to natural and recombined cream to influence partial coalescence and, consequently, the whipping quality. To date, no clear relationship exists between the consequences of tempering on a microstructural level, partial coalescence, and whipping properties. Milk fat crystallisation was analysed using differential scanning calo ...