Food and Fermentation Industries >

2025 , Vol. 51 >Issue 8: 21 - 28

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.039050

Influence of ratio of fresh cream to anhydrous milk fat on quality and flavour of whipping cream

  • FENG Wenhui ,
  • CHEN Yali ,
  • WANG Yunna ,
  • XIE Ning ,
  • QIAN Wentao ,
  • GENG Xiaolu ,
  • YANG Yonglong ,
  • LI Zhiwei ,
  • LYU Jiaping ,
  • JU Ning ,
  • ZHANG Shuwen
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  • 1(Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China)
    2(College of Food Science and Engineering, Ningxia University, Yinchuan 750000, China)
    3(Inner Mongolia Mengniu Dairy Group Corporation, Hohhot 010110, China)

Received date: 2024-03-01

  Revised date: 2024-04-22

  Online published: 2025-05-28

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Abstract

To solve the problem of poor flavour of butter-based cream, a new type of reconstituted cream was prepared by compounding anhydrous milk fat with fresh cream.The quality of the whipping cream was investigated by measuring the whipping performance, rheology, stability, microstructure, and flavour of the cream, and the effect of different anhydrous milk fat additions (0%, 10%, 20%, 30%) on the quality of the whipping cream was investigated.Results showed that the effects of different anhydrous milk fat additions on cream were significant.As the proportion of anhydrous milk fat increased, the apparent viscosity gradually increased (from 0.29 mPa·s to 0.75 mPa·s), the foam hardness increased (from 1 107 g to 1 288 g), the foaming rate tended to decrease (from 196% to 147%), the whipping time was gradually shortened (from 225 s to 192 s), the absolute value of the zeta potential increased and then decreased, the stability tended to increase and then decrease.The absolute value of Zeta potential increased and then decreased, the stability tended to increase and then decrease, and flavours favouring samples with only anhydrous milk fat added.In summary, when 20% of anhydrous milk fat was added, the stability of the whipping cream system could be ensured, some fat aggregation occurred, the whipping performance was good, the microstructure was uniformly distributed, and the flavour was better than that of the pure butter-based whipping cream.

Key words： recombined dairy cream; whipping characteristics; anhydrous milk fat; stability

Cite this article

FENG Wenhui , CHEN Yali , WANG Yunna , XIE Ning , QIAN Wentao , GENG Xiaolu , YANG Yonglong , LI Zhiwei , LYU Jiaping , JU Ning , ZHANG Shuwen . Influence of ratio of fresh cream to anhydrous milk fat on quality and flavour of whipping cream[J]. Food and Fermentation Industries, 2025 , 51(8) : 21 -28 . DOI: 10.13995/j.cnki.11-1802/ts.039050

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