Effects of manufacturing process parameters on fat globule size and viscosity of whipping cream

摘要

Two statistical models using response surface methodology were developed to quantitatively evaluate the effects of ultra-high-temperature (UHT) sterilization and homogenization on the physical properties (fat globule size (urn) and cream viscosity (mPa-s)) of 45% milk fat whipping cream. Four parameters were adopted as control factors: sterilization temperature (°C) and holding time (s), and homogenization pressure (MPa) and temperature (°C). Chosen on the basis of a Box-Behnken design for the combination of the four control factors, cream samples were processed for 27 conditions (including three replicates at the center position). These statistical models showed the homogenization pressure primarily determined the fat globule size, although increasing the homogenization temperature slightly decreased the fat globule size. Furthermore, by extending the sterilization holding time, the fat globule size increased slightly but proportionally. Although homogenization pressure is the most dominant factor affecting cream viscosity, both the quadratic effects of sterilization holding time and the interactions of homogenization pressure and temperature also significantly increased the viscosity.