Studies on the Some Properties of Whipping Cream

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  • Yamaguchi Kazumi
    Department of Food Science, Faculty of Dairy Science, Rakuno Gakuen University
  • Ishioroshi Makoto
    Department of Food Science, Faculty of Dairy Science, Rakuno Gakuen University
  • Samejima Kunihiko
    Department of Food Science, Faculty of Dairy Science, Rakuno Gakuen University

Bibliographic Information

Other Title
  • ホイップクリームの性状に関する研究
  • ホイップクリームの性状に関する研究(3)ホイップクリームの構造とその熱安定性
  • ホイップクリーム ノ セイジョウ ニ カンスル ケンキュウ 3 ホイップクリーム ノ コウゾウ ト ソノ ネツ アンテイセイ
  • ─第 3 報：ホイップクリームの構造とその安定性─
  • —3: Microstructure of Whipping Creams and Their Stability

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Description

 In this study, the effects of sugar and skimmilk on the microstructure and the stability of whipping milk or compound cream, were investigated by means of a cryo-SEM, a dynamic rheometer and DSC.<br/> The results were obtained as follows:<br/>1. Fat globules were aggregated continuously on the surface of large air bubbles in whipping cream.<br/>The size of fat globules increased by whipping.<br/>2. It was observed that the addition of sugar or skim milk served to decrease the diameter of babbles.<br/>3. Storage modulus (G′) of whipping cream decreased with increasing of temperature, and the lowest G′ was obtained at about 40℃.<br/>4. Tc (conclusion temperature) of the endothermic transition of whipping cream was at about 40℃. This indicates that the solid fat melted at that temperature.

Journal

  • Milk Science

    Milk Science 50 (2), 55-59, 2001

    Japanese Dairy Science Association

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