Whippability and stability are critical properties for commercial whipped cream. In this study, the effects of manufacturing processes, ultra-high-temperature sterilization and homogenization, on the whippability and stability of whipped cream (45% milk fat) are systematically investigated by using a response surface methodology. Four process parameters are adopted as control factors: sterilization temperature and holding time, and homogenization pressure and temperature. Based on a Box-Behnken design for the combination of these process parameters, cream samples are processed under 27 conditions (including three replicates at the center position). As indicators of the whippability and stability, the whipping time, overrun, and de-aeration during storage are measured. The whipping time is determined using a penetrometer to attain constant stiffness. Three statistical models constructed in this study visually show that the whippability and stability of whipped cream can be controlled effectively by regulating the four process conditions by using a contour plot. In addition, the correlation among the physical properties of whipped cream, such as the size and coalescence of the fat globules, is discussed.
|Number of pages||4|
|Publication status||Published - Jul 25 2011|
All Science Journal Classification (ASJC) codes
- Food Science