Effects of First-stage Homogenization Pressure in Two-stage Homogenization on Butter-based Whipping Cream Quality
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Abstract:
Butter-based whipping cream was prepared using salt-free butter and skim milk. The effects of first-stage homogenization pressure in two-stage homogenization (in which the second-stage homogenization pressure was kept unchanged) on the particle size, partial coalescence rate of fat, and rheological and whipping properties of the butter-based whipping cream were studied. Additionally, the correlations among the evaluation indices were analyzed. The results indicated that when the first-stage homogenization pressure was in the range of 10.0~15.0 MPa, as the pressure increased, the particle size D4,3 decreased from 1.85 to 1.57 µm. In particular, when the particle size reached its minimum of 1.57 µm at a first-stage homogenization pressure of 15.0 MPa, the partial coalescence rate of fat in the butter-based whipping cream increased gradually from 13.74% to 17.53% with an increase in the first-stage homogenization pressure, and the whipping time gradually decreased from 314 to 265 s. More specifically, when the first-stage homogenization pressure was 15.0 MPa, the whipping time was the shortest at 265 s. The foam stability increased from 78.09% to 87.26% as the first-stage homogenization pressure increased, and the foam stability reached its maximum of 87.26% when the pressure was 15.0 MPa. Therefore, the first-stage homogenization pressure of butter-based whipping cream should be controlled in the range of 10.0~15.0 MPa.
