High-fat pasty milk products - investigation into mechanisms of structure and stability of cream cheese and cream-based spreads.

摘要

The structure stability and the structure mechanisms of high-fat pasty milk products are detected and compared. In addition to investigations on cream cheese with different fat content, cream-based spreads are measured regarding the temperature-dependent behaviour. The oscillation tests applied are very suitable for the assessment of the melting and crystallization behaviour of fats, the structural changes of high-fat milk products as well as the interactions of ingredients. Amplitude and frequency sweeps provide information about the native structure which is a solid emulsion or rather a micro-gel particle dispersion with a micro- and macro-structure. The results show a dominating solid state behaviour of cream cheese and cream-based spreads even if the fat was completely melted (temperature >40.C). Compared to samples having a high fat content, products containing less fat had larger instabilities during temperature sweeps. A temperature-dependent mathematical correlation was undertaken to compare the results of the frequency sweeps. Resultant coefficients and exponents of G? and G? allow an exact statement about structure stability.