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:: Volume 1, Issue 1 (9-2006) ::
2006, 1(1): 45-49 Back to browse issues page
Influence of Type and Amount of Stabilizers on Stability of UHT Cream
N Rafee Tari *, M Ehsani, M Mazloumi, M Ebrahimzadeh Mosavi
Abstract:   (13491 Views)
The influence of stabilizers on the stability of UHT(Ultra High Temperature) dairy cream was studied. Dairy cream, at 30% fat, with and without stabilizers, was ultra-high temperature sterilized (1400C/4s) with 2-stage homogenization pressure at 150/20 bar. The stabilizers added to the cream were carrageenan (0.01%w/w & 0.03% w/w), trisodium citrate(0.1% w/w & 0.2% w/w), and a commercial stabilizer (0.2% w/w). UHT cream samples were stored at 20-25 0C for 8 weeks. The Stability of cream was weekly determined by centrifugation of samples at 180 * g (1058 rpm) for 5 min., and by measuring the volume of the serum phase separeted during centrifugation. As a result, stabilizer addition led to a significant reduction(p<0.05)in serum separation during storage time. In addition, increasing the amount of stabilizer significantly correlated with the stability of the UHT cream.
Keywords: cream, UHT, Stabilizer, Stability
Full-Text [PDF 197 kb]   (3817 Downloads)    
Type of Study: Research | Subject: Food Science
Received: 2008/06/28
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Rafee Tari N, Ehsani M, Mazloumi M, Ebrahimzadeh Mosavi M. Influence of Type and Amount of Stabilizers on Stability of UHT Cream. Iranian Journal of Nutrition Sciences & Food Technology. 2006; 1 (1) :45-49
URL: http://nsft.sbmu.ac.ir/article-1-9-en.html


Volume 1, Issue 1 (9-2006) Back to browse issues page
Iranian Journal of  Nutrition Sciences & Food  Technology
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