Influence Of MFGM/MFGMP And Processing Conditions On Whipped Cream Quality Characteritistics

The Milk Fat Globule Membrane(MFGM)isolated and separated from milk is a very thin layer of film attached to the fat globules.It consists of two major classes of protein and lipids,and can be considered as a natural and effective emulsifier.The MFGM and its proteins(MFGMP)has special nutritive functions.Whipped cream is primarily a whipped oil-in-water(O/W)emulsion made from hydrogenated vegetable oils,proteins,carbohydrates,and emulsifiers.It mainly has the following problems:poor stability,greasy feeling,lack of fineness,and poor foaming.The addition of MFGM and MFGMP to the whipping cream can theoretically improve the quality of the whipped cream,and its functional properties can be improved by using different processing conditions.The effect of MFGM and MFGMP on the quality characteristics of whipped cream was studied.The stability of the whipped cream after the addition of MFGM and MFGMP was significantly greater than that of the control group,indicating that MFGM and MFGMP help to increase the stability of the whipping cream.The particle size of the whipped cream with MFGM and MFGMP added increased as the MFGM and MFGMP concentrations increased from 1% to 5%,wherein the whipped cream with MFGMP added had a significantly higher particle size than the whipped cream with MFGM,two both were larger than the control group.In addition,various parameters characterizing the quality characteristics of whipping cream,such as the textural characteristics,the fractional agglomeration rate of fat,the concentration of surface protein,and the rheological properties,gradually increased with the increase of MFGM and MFGMP concentrations.This result shows that after adding MFGM and MFGMP,the quality of the whipped cream has a marked improvement.The effect of processing conditions on the quality characteristics of whipping cream after addition of MGFMP was investigated.Pasteurization treatment,ultra-high-temperature short-time treatment,homogenization treatment,pasteurization treatment and homogenization treatment,ultra-high-temperature short-time treatment and homogenization treatment were conducted on whipped cream added different concentrations of MFGMP.The results showed that the value of each parameter had undergone major changes.Among them,the quality of the whipped cream obtained through pasteurization treatment,homogenization,pasteurization treatment and homogenization treatment has been improved,and the whipped cream obtained through ultra-high-temperature short-time treatment,ultra-high-temperature short-time treatment and homogenization treatment had more disordered particle size distribution,and fat fractional coalescence rate decreased,rheological parameters became smaller,other parameter values ??had not changed or slightly smaller.In all,the quality of thewhipped cream did not improve significantly,and actually,on the contrary,there was a certain degree of damage.The three processing conditions of pasteurization treatment,homogenization treatment,pasteurization treatment and homogenization treatment were compared.It was found that the food quality of the whipped cream obtained by pasteurization treatment and homogenization treatment was maximally improved.Such processing conditions is the most reasonable.The ice cream was prepared by using whipped cream modified with MFGMP,and sensory evaluation was performed.It was found that compared with the control group,the color and taste of the ice cream in the experimental group improved better with the increase of MFGMP concentration.The gloss and fineness is better.Experiments have found that MFGM and MFGMP have a great improvement on the quality of whipping cream.The quality of the whipping cream obtained under pasteurization treatment and homogenization treatment condition is the best.Ice cream foods prepared with whipped cream with MFGMP added have greatly improved quality and the taste is better.