Crystallization mechanisms in camel milk cream during physical ripening: Effect of temperature and ripening duration
Mtibaa, Islem | Zouari, Ahmed | Purcaro, Giorgia | Attia, Hamadi | Ayadi, Mohamed Ali | Danthine, Sabine
The effects of temperature (5°C, 12°C, and 21°C) and time (0h, 1h, 3h, 5h, 24h) on the camel cream crystallization mechanisms during ripening were investigated. Particles size, solid fat content (SFC), melting behavior and polymorphism were evaluated. Significant increase of the number of larger droplets was observed for samples ripened at 21°C as a function of ripening time. Analysis of the solid fat content and the total enthalpy of melting curves indicated that, regardless of the temperature, the crystallization of camel milk cream occurs especially during cooling step and during the first hour of ripening. The results revealed that ripening of camel milk cream at 5°C and 12°C promoted a transition from α to β′2 and appearance of β. However, β′1 and β crystals were found in camel cream throughout the ripening at 21°C. The present study enables a better understanding of the crystallization mechanisms of camel milk cream during ripening, which is needful during the production of butter camel milk.
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