Influence of emulsifying component composition on creams formulated with fractionated milkfat

Lisa L. Scott, Susan E. Duncan, Susan S. Sumner, Kim M. Waterman, Kerry E. Kaylegian

Research output: Contribution to journalArticle

8 Scopus citations

Abstract

Dairy systems formulated with fractionated milkfat and milk-derived components have compositional differences that may affect functionality and nutritional aspects as compared to natural dairy products. The composition of 20% milkfat creams formulated with emulsifying components (skim milk, sweet buttermilk, and butter-derived aqueous phase) and low- or medium-melt fractionated butteroil was compared with natural cream. Cream separation temperatures (49 and 55 °C) and processing conditions (commercial and pilot plant) in obtaining emulsifying components were examined for effect on content of surface active agents. Individual fatty acids, lipids, cholesterol, phospholipids, protein levels, and types varied with components. Separation temperature influenced the cholesterol level in the aqueous phase. A commercially produced aqueous phase contained less total lipid, protein, cholesterol, and phospholipid than aqueous phase obtained in the pilot plant. Milkfat globule membrane concentration of emulsifying components affected phospholipid and cholesterol content of formulated creams. Butteroil type affected cholesterol levels and cream formulations.

Original languageEnglish (US)
Pages (from-to)5933-5940
Number of pages8
JournalJournal of agricultural and food chemistry
Volume51
Issue number20
DOIs
StatePublished - Sep 24 2003

All Science Journal Classification (ASJC) codes

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)

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