Characterisation of Selected Emulsion Phase Parameters in Milk, Cream and Buttermilk
Milk fat undergoes modification during butter production, which can alter its parameters and suitability for processing. The aim of this study was to compare selected milk fat parameters, including the size of milk fat globules, fatty acid profile and thermal properties, based on the thermal history...
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2021-12-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://journal.pan.olsztyn.pl/Characterisation-of-Selected-Emulsion-Phase-Parameters-in-Milk-Cream-and-Buttermilk,144223,0,2.html |
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| author | Oskar Michał Brożek Katarzyna Kiełczewska Krzysztof Bohdziewicz |
| author_facet | Oskar Michał Brożek Katarzyna Kiełczewska Krzysztof Bohdziewicz |
| author_sort | Oskar Michał Brożek |
| collection | DOAJ |
| description | Milk fat undergoes modification during butter production, which can alter its parameters and suitability for processing. The aim of this study was to compare selected milk fat parameters, including the size of milk fat globules, fatty acid profile and thermal properties, based on the thermal history of milk, cream and sweet buttermilk obtained during continuous churning in butter production. The size of milk fat globules was measured by the laser diffraction method; the fatty acid profile of milk fat was determined by gas chromatography; and the thermal properties of freeze-dried samples were determined by differential scanning calorimetry. The analysed products were arranged in the following descending order based on the size of milk fat globules, expressed by the Sauter mean diameter: cream > raw milk > buttermilk. Buttermilk was characterised by the greatest variations in the size of milk fat globules. A microscopic analysis revealed that an increase in fat content intensified the agglomeration of milk fat globules in cream relative to milk. Chains of milk fat globules were observed in buttermilk. Buttermilk was more abundant in monoenoic and polyenoic fatty acids than raw milk and cream. A thermal analysis demonstrated significant (p≤0.05) differences in the parameters of fat crystallisation and melting peaks between raw milk, buttermilk and cream. The thermal history of the samples influenced the results. Cream was characterised by significantly greater changes in the melting and crystallisation enthalpy of milk fat and significantly higher peaks than milk and buttermilk. |
| format | Article |
| id | doaj-art-de63bade0684486bb1b6e91ead61f5ed |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2021-12-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-de63bade0684486bb1b6e91ead61f5ed2025-02-02T18:26:33ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072021-12-0172151510.31883/pjfns/144223144223Characterisation of Selected Emulsion Phase Parameters in Milk, Cream and ButtermilkOskar Michał Brożek0https://orcid.org/0000-0002-0133-3224Katarzyna Kiełczewska1https://orcid.org/0000-0002-5267-925XKrzysztof Bohdziewicz2https://orcid.org/0000-0003-2394-0495Department of Dairy Science and Quality Management, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Oczapowskiego Str. 7, 10-719 Olsztyn, PolandDepartment of Dairy Science and Quality Management, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Oczapowskiego Str. 7, 10-719 Olsztyn, PolandDepartment of Dairy Science and Quality Management, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Oczapowskiego Str. 7, 10-719 Olsztyn, PolandMilk fat undergoes modification during butter production, which can alter its parameters and suitability for processing. The aim of this study was to compare selected milk fat parameters, including the size of milk fat globules, fatty acid profile and thermal properties, based on the thermal history of milk, cream and sweet buttermilk obtained during continuous churning in butter production. The size of milk fat globules was measured by the laser diffraction method; the fatty acid profile of milk fat was determined by gas chromatography; and the thermal properties of freeze-dried samples were determined by differential scanning calorimetry. The analysed products were arranged in the following descending order based on the size of milk fat globules, expressed by the Sauter mean diameter: cream > raw milk > buttermilk. Buttermilk was characterised by the greatest variations in the size of milk fat globules. A microscopic analysis revealed that an increase in fat content intensified the agglomeration of milk fat globules in cream relative to milk. Chains of milk fat globules were observed in buttermilk. Buttermilk was more abundant in monoenoic and polyenoic fatty acids than raw milk and cream. A thermal analysis demonstrated significant (p≤0.05) differences in the parameters of fat crystallisation and melting peaks between raw milk, buttermilk and cream. The thermal history of the samples influenced the results. Cream was characterised by significantly greater changes in the melting and crystallisation enthalpy of milk fat and significantly higher peaks than milk and buttermilk.http://journal.pan.olsztyn.pl/Characterisation-of-Selected-Emulsion-Phase-Parameters-in-Milk-Cream-and-Buttermilk,144223,0,2.htmlmilk productssize of fat globulesfatty acid profiledifferential scanning calorimetry curvesdifferential scanning calorimetry parameters |
| spellingShingle | Oskar Michał Brożek Katarzyna Kiełczewska Krzysztof Bohdziewicz Characterisation of Selected Emulsion Phase Parameters in Milk, Cream and Buttermilk Polish Journal of Food and Nutrition Sciences milk products size of fat globules fatty acid profile differential scanning calorimetry curves differential scanning calorimetry parameters |
| title | Characterisation of Selected Emulsion Phase Parameters in Milk, Cream and Buttermilk |
| title_full | Characterisation of Selected Emulsion Phase Parameters in Milk, Cream and Buttermilk |
| title_fullStr | Characterisation of Selected Emulsion Phase Parameters in Milk, Cream and Buttermilk |
| title_full_unstemmed | Characterisation of Selected Emulsion Phase Parameters in Milk, Cream and Buttermilk |
| title_short | Characterisation of Selected Emulsion Phase Parameters in Milk, Cream and Buttermilk |
| title_sort | characterisation of selected emulsion phase parameters in milk cream and buttermilk |
| topic | milk products size of fat globules fatty acid profile differential scanning calorimetry curves differential scanning calorimetry parameters |
| url | http://journal.pan.olsztyn.pl/Characterisation-of-Selected-Emulsion-Phase-Parameters-in-Milk-Cream-and-Buttermilk,144223,0,2.html |
| work_keys_str_mv | AT oskarmichałbrozek characterisationofselectedemulsionphaseparametersinmilkcreamandbuttermilk AT katarzynakiełczewska characterisationofselectedemulsionphaseparametersinmilkcreamandbuttermilk AT krzysztofbohdziewicz characterisationofselectedemulsionphaseparametersinmilkcreamandbuttermilk |