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Influence of Type and Amount of Stabilizers on Stability of UHT Cream
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N Rafee Tari *   , M Ehsani , M Mazloumi , M Ebrahimzadeh Mosavi |
| , niloufar_rafiee@yahoo.com |
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Abstract: (15483 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. |
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| Keywords: cream, UHT, Stabilizer, Stability |
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Full-Text [PDF 197 kb]
(5000 Downloads)
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Article type: Research |
Subject:
Food Science
Received: 2008/06/28 | Published: 2006/09/15
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