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Potential of milk fat globule membrane enriched materials to improve the whipping properties of recombined cream

Phan, Thi Thanh Que, Moens, Kim, Le, Thien Trung, Van der Meeren, Paul, Dewettinck, Koen
International dairy journal 2014 v.39 no.1 pp. 16-23
anhydrous milk fat, blood serum, buttermilk, cream, firmness, whey, whipping
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. Lacprodan®PL20 was used as another MFGM source. The effect of MFGM on the shear-induced partial coalescence and on the whipping properties of recombined cream was investigated and compared with those of natural cream and recombined cream made with buttermilk powder (BMP). Recombined cream was prepared by homogenising 35% (w/w) anhydrous milk fat into an aqueous phase containing individual BM-MFGM, whey-MFGM, Lacprodan®PL20, or BMP or a mixture of MFGM materials and BMP (4:6, w/w). Recombined cream made with a mixture of whey-MFGM and BMP showed improved whipping properties, namely high overrun, no serum loss and reasonable firmness. Shear-induced partial coalescence of whey-MFGM40 was slower compared with that of natural cream. Data indicated that a mixture of whey-MFGM and BMP can improve the whipping properties of the recombined cream.