Milk fat globule membrane (MFGM) fragments were isolated from reconstituted
buttermilk (BM-MFGM) and from buttermilk whey (whey-MFGM) and used to make
recombined cream. Besides, the commercial dairy ingredient, Lacprodan®
PL20, a material
rich in milk polar lipids and proteins, was used as another MFGM source. Recombined
cream was prepared by homogenizing 35% (w/w) anhydrous milk fat into an aqueous
phase containing individual BM-MFGM, Whey-MFGM, Lacprodan®
PL20, or buttermilk
powder (BMP) or a mixture of MFGM materials and BMP (4:6, w/w). The effect of
MFGM on the fat crystallization behaviour, shear-induced partial coalescence was
investigated and compared to those of natural cream and recombined cream made with
BMP. It was found that the physicochemical properties of recombined cream were
strongly affected by the MFGM source. Shear-induced partial coalescence of WheyMFGM40 was slower compared to that of natural cream. Amongst the four emulsifier
materials used in this study, Whey-MFGM showed a similar crystallization behaviour to
natural cream.
Effects of Canola Oil Dilution on Anhydrous Milk Fat Crystallization and Fractionation Behavior