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Physical Properties of Cream Reformulated with Fractionated Milk Fat and Milk-Derived Components

L. L. Scott^*, S. E. Duncan, S. S. Sumner and K. M. Waterman

^* Archer Daniels Midland Co., Decatur, IL 62526 and
Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg 24061

Corresponding author: S. E. Duncan; e-mail: duncans{at}vt.edu.

Emulsifying properties of milk-derived components influence the physical characteristics of reformulated creams. Fractionated butter oils with different melting ranges (low-melt: 10 to 25°C; medium-melt: 25 to 35°C) were recombined into fluid dairy systems using skim milk, or sweet buttermilk and butter-derived aqueous phase to manufacture 20% milk fat creams. Separation temperature (49°C or 55°C) in obtaining emulsifying components was examined for its effect on physical properties of pasteurized reformulated creams. Rate of creaming, viscosity, feathering, and sensory characteristics of reformulated and natural creams stored at 3.3°C were evaluated over a 13-d period. Creaming rate of reformulated and natural creams was unaffected by formulation and was most influenced by duration of storage. Melting characteristics of butter oils influenced viscosity at some shear rates. With the exception of natural cream, all formulations were consistent in apparent viscosity during the 2-wk storage period. All creams feathered in a pH range of 4.70 to 5.20 and were classified as moderately stable to slightly unstable. All reformulated and natural creams met sensory quality specifications with the exception of creams formulated with skim milk and lower melting range butteroil. Creams formulated with buttermilk, butter-derived aqueous phase, and lower-melting range butter oil most closely mimicked natural creams with regard to sensory quality and viscosity.

Key Words: reformulated cream • physical properties • fractionated milk fat • milk-derived components

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