JDS
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

Journal of Dairy Science Vol. 77 No. 2 413-417
© 1994 by American Dairy Science Association ®
This Article
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via HighWire
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Tomas, A.
Right arrow Articles by Lorient, D.
Right arrow Search for Related Content
PubMed
Right arrow Articles by Tomas, A.
Right arrow Articles by Lorient, D.

Effect of Fat and Protein Contents on Droplet Size and Surface Protein Coverage in Dairy Emulsions

A. Tomas 1, D. Paquet 1, J.-L. Courthaudon 2, and D. Lorient 2

1 Centre International de Recherche Daniel Carasso, 15, Avenue Galilée, 92350 Le Plessis-Robinson, France
2 Laboratoire de Biochimie et Toxicologie Alimentaires, Ecole Nationale Supérieure de Biologie Appliquée à la Nutrition et à l'Alimentation, 21000 Dijon, France

Oil in water emulsions were prepared using anhydrous milk fat and skim milk homogenized with a laboratory-scale microfluidizer. The fat content was varied between that of raw milk and cream, 4 to 30 g/100 g. Protein content was also varied between 3.2 and .4 g/100 g; emulsions had a fat to protein mass ratio between 1 and 13. Droplet size distribution and protein surface coverage were measured and expressed in terms of fat to protein mass ratios. Aggregation appeared with increasing fat to protein mass ratio, whereas the average droplet diameter remained unchanged. Surface area in emulsions increased with fat content because of a larger number of droplets rather than a change in droplet size. The fraction of adsorbed protein increased with fat to protein mass ratios; the maximum fraction of adsorbed protein was 85%; therefore, part of the protein present did not adsorb. Protein surface coverage was ca. 10 mg/m2 at fat to protein mass ratios <4 and slightly decreased for higher fat to protein mass ratios.

Key Words: dairy emulsions • droplet size • protein coverage

Submitted on February 19, 1993
Accepted on August 18, 1993




This article has been cited by other articles:


Home page
 J DAIRY SCIHome page
M. Brighenti, S. Govindasamy-Lucey, K. Lim, K. Nelson, and J. A. Lucey
Characterization of the Rheological, Textural, and Sensory Properties of Samples of Commercial US Cream Cheese with Different Fat Contents
J Dairy Sci, December 1, 2008; 91(12): 4501 - 4517.
[Abstract] [Full Text] [PDF]

Home page
 J DAIRY SCIHome page
V. B. Alvarez, C. L. Wolters, Y. Vodovotz, and T. Ji
Physical Properties of Ice Cream Containing Milk Protein Concentrates
J Dairy Sci, March 1, 2005; 88(3): 862 - 871.
[Abstract] [Full Text] [PDF]

Home page
 J DAIRY SCIHome page
V. Martinet, C. Valentini, J. Casalinho, C. Schorsch, S. Vaslin, and J.-L. Courthaudon
Composition of Interfacial Layers in Complex Food Emulsions Before and After Aeration: Effect of Egg to Milk Protein Ratio
J Dairy Sci, January 1, 2005; 88(1): 30 - 39.
[Abstract] [Full Text] [PDF]

Home page
 J DAIRY SCIHome page
L. L. Scott, S. E. Duncan, S. S. Sumner, and K. M. Waterman
Physical Properties of Cream Reformulated with Fractionated Milk Fat and Milk-Derived Components
J Dairy Sci, November 1, 2003; 86(11): 3395 - 3404.
[Abstract] [Full Text] [PDF]


HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1994 by the American Dairy Science Association ®.