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Accession number;01A0695795
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| Title;Studies on the Some Properties of Whipping Cream. 3: Microstructure of Whipping Creams and Their Stability. |
| Author;
YAMAGUCHI KAZUMI
(Rakuno Gakuen Univ., Fac. of Dairy Sci.)
ISHIOROSHI MAKOTO
(Rakuno Gakuen Univ., Fac. of Dairy Sci.)
SAMEJIMA KUNIHIKO
(Rakuno Gakuen Univ., Fac. of Dairy Sci.)
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Journal Title;Milk Science
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Journal Code:F0966A
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ISSN:1343-0289
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VOL.50;NO.2;PAGE.55-59(2001)
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| Figure&Table&Reference;FIG.5, TBL.1, REF.13 |
| Pub. Country;Japan |
| Language;Japanese |
| Abstract;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. The results were obtained as follows: 1. Fat globules were aggregated continuously on the surface of large air bubbles in whipping cream. The size of fat globules increased by whipping. 2. It was observed that the addition of sugar or skim milk served to decrease the diameter of babbles. 3. Storage modulus (G') of whipping cream decreased with increasing of temperature, and the lowest G'was obtained at about 40.DEG.C.. 4. Tc (conclusion temperature) of the endothermic transition of whipping cream was at about 40.DEG.C.. This indicates that the solid fat melted at that temperature. (author abst.) |
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