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J. Dairy Sci. 88:1342-1351
© American Dairy Science Association, 2005.

Processing Effects on Physicochemical Properties of Creams Formulated with Modified Milk Fat

J. C. Bolling1, S. E. Duncan2, W. N. Eigel2 and K. M. Waterman2

1 Bolling Steel Co., 5933 German Rd., Salem, VA 24153
2 Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg 24061

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

Type of thermal process [high temperature, short time pasteurization (HTST) or ultra-high temperature pasteurization (UHT)] and homogenization sequence (before or after pasteurization) were examined for influence on the physicochemical properties of natural cream (20% milk fat) and creams formulated with 20% low-melt, fractionated butteroil emulsified with skim milk, or buttermilk and butter-derived aqueous phase. Homogenization sequence influenced physicochemical makeup of the creams. Creams homogenized before pasteurization contained more milk fat surface material, higher phospholipid levels, and less protein at the milk fat interface than creams homogenized after pasteurization. Phosphodiesterase I activity was higher (relative to protein on lipid globule surface) when cream was homogenized before pasteurization. Creams formulated with skim milk and modified milk fat had relatively more phospholipid adsorbed at the milk fat interface. Ultra-high-temperature-pasteurized natural and reformulated creams were higher in viscosity at all shear rates investigated compared with HTST-pasteurized creams. High-temperature, short time-pasteurized natural cream was more viscous than HTST-pasteurized reformulated creams at most shear rates investigated. High-temperature, short time-pasteurized creams had better emulsion stability than UHT-pasteurized creams. Cream formulated with buttermilk had creaming stability most comparable to natural cream, and cream formulated with skim milk and modified butteroil was least stable to creaming. Most creams feathered in a pH range of 5.00 to 5.20, indicating that they were moderately stable to slightly unstable emulsions. All processing sequences yielded creams within sensory specifications with the exception of treatments homogenized before UHT pasteurization and skim milk formulations homogenized after UHT pasteurization.

Key Words: reformulated cream • modified milk fat • processing • physicochemical property

Abbreviation key: MFGM = milk fat globule membrane, pMFGM = processed milk fat globule membrane.






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