The effect of caseins on the stability and whipping properties of recombined dairy creams
2020
Li, Yang | Li, Yan | Yuan, Dongdong | Wang, Yunna | Li, Meiling | Zhang, Liebing
The effect of three casein products, micellar casein concentrate (MCC), calcium caseinate (CaC), and sodium caseinate (NaC), on the stability and whipping properties of recombined dairy cream (RDC) was investigated. The cream was prepared with a variety of casein concentrations at different levels (0.5, 1.5, and 2.5%, w/w). In each cream system, an increase in the concentration provided better stability for RDC due to smaller particle size and higher viscosity (except for 2.5% CaC). However, the trend did not apply to different cream systems. MCC creams exhibited superior stability at higher concentrations (1.5% and 2.5%), which could probably be attributed to the larger steric repulsions. The NaC cream could not be whipped into a stable aerated foam, while the excellent whipping properties of MCC and CaC creams resulted in well-whipped products. The results suggested that MCC was more suitable for RDC preparation.
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