The Effect of Minor Components on Milk Fat Microstructure and Mechanical Properties
Amanda J. Wright, Alejandro G. Marangoni
Journal of Food Science
Abstract
ABSTRACT: Although minor polar components affected the kinetics of milk fat crystallization, its structure and mechanical properties remained unchanged. At 5 °C, a granular microstructure was observed, while at 20 °C, a combination of granular and spherulitic microstructures were observed. By 27.5 °C, only spherulites were present after 24 h. There were no differences observed in the fractal dimension (D) determined by microscopy or rheology for anhydrous milk fat, milk fat triacylglycerols and MF‐TAGs with added diacylglycerols at 5 °C. There was, however, a strong temperature effect on D, increasing from 1.87 at 5 °C to 1.98 at 22.5 °C. The yield force and storage modulus were unaffected by removal of minor components.
Extracted Claims
5 claims extracted from this paper into the knowledge graph
minor polar components affected kinetics of milk fat crystallization
“Although minor polar components affected the kinetics of milk fat crystallization, its structure and mechanical properties remained unchanged.”
removal of minor components did not affect yield force and storage modulus of milk fat
“The yield force and storage modulus were unaffected by removal of minor components.”
minor polar components did not affect structure and mechanical properties of milk fat
“Although minor polar components affected the kinetics of milk fat crystallization, its structure and mechanical properties remained unchanged.”