UHT on Whipping Cream
July 7/Prague, Czech Republic/Health & Medicine Week -- According to a study from Prague, Czech Republic, "The aim of this work was to characterize the influence of ultra-high-temperature (UHT) treatment and high-pressure homogenization on functional properties of whipping cream (30% fat content) in relation to adding kappa-carrageenan (0%, 0.02% and 0.04% in milk plasma). The determination of the particle size distribution, which was measured by laser diffraction and verified by microscopic observation, indicated that the diameter of fat globules decreased significantly by homogenization but clusters of small fat globules were produced before the carrageenan-casein micelles aggregates."
"The viscosity of cream was increased, and the thixotropic behavior was observed both by adding carrageenan and by homogenization. The homogenization significantly increased colloidal stability during storage and milk plasmas' release was minimized in combination with carrageenan addition," wrote R. Kovacova and colleagues.
The researchers concluded, "The most influenced functional properties were: the whippability, which was significantly impaired by homogenization, and the stability of whipped foam, which was significantly improved with the increase of the carrageenan concentration."
Kovacova and colleagues published the results of their research in the Journal of Food Engineering ("Influence of Processing and Kappa-carrageenan on Properties of Whipping Cream." Journal of Food Engineering, 2010;99(4):471-478).
For additional information, contact R. Kovacova, Institute Chemical Technology, Dept. of Dairy & Fat Technology, Technical 5, CR-16628 Prague 6, Czech Republic.
From the July 19, 2010, Prepared Foods E-dition