Keywords

Milk Protein, Whipping Cream, Quality

Abstract

This article focuses on the effects of different amounts and types of milk proteins on the quality of whipping cream. The results show that, within a certain range, increasing the amount of milk protein has obvious improvements in the foam stability, foam strength, syneresis, etc. of whipped cream; however, it makes the greasy feeling of whipped cream worse, and the entrance is instant. The allelopathic properties become worse and have little effect on the expansion rate and whipping time of whipped cream. The dosage of milk protein is about 1.0%, and the comprehensive index of whipping cream is good. When the total amount of milk protein remains unchanged, the increase in the amount of casein will improve the water holding capacity of whipped cream, and the stiffness and stability of the foam will be significantly increased, but the allelopathic feeling in the mouth will become worse and the expansion rate will be worse. Decrease; the increase in the amount of whey protein improves the texture of the whipped cream at the entrance, improves the gloss, improves the fineness, and reduces the greasiness, but makes the whipped cream foam stiffness, foam stability, dehydration The shrinkage becomes worse and the whipping time is extended. The results show that when the ratio of casein to casein to whey protein is 2:1, the comprehensive index of whipping cream is better.

For further details regarding this article and its research, please do not hesitate to contact our team for assistance.

Original research done by Peng Yan, Xu Jianxiang, Yang Xiaoquan, Lin Weifeng, Zhao Qiangzhong, Zhao Mouming

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