Current issue
In press
Archive
About the Journal
Scope
Editorial Board
Indexed
Subscription
Contact
Editorial Policies
Peer Review Policy
For Reviewers
Research Ethics Policy
Plagiarism
Informed Consent Policy
Conflict of Interest Policy
Open Access Policy
Corrections, Retractions and Expressions of Concern
Advertising Policy
Instructions for Authors
News
New IMPACT FACTOR
Volume 70 Authors' Index
Volume 70 Reviewers' Index
Dietary recommendations during the COVID-19 pandemic. Statement of the Committee of Human Nutrition Science of the Polish Academy of Sciences
Our new CiteScore2020 from SCOPUS
June 2021 Issue has just been published
September 2021 issue has just been released
Volume 71's Reviewers Index
Our new Impact Factor and Cite Score
Our new CiteScore2022 from SCOPUS
September 2023 issue has just been published
December 2023 issue has just been published
March 2024 issue has just been published
Volume 73's Reviewers Index
Editorial Policies
Peer Review Policy
For Reviewers
Research Ethics Policy
Plagiarism
Informed Consent Policy
Conflict of Interest Policy
Open Access Policy
Corrections, Retractions and Expressions of Concern
Advertising Policy
News
New IMPACT FACTOR
Volume 70 Authors' Index
Volume 70 Reviewers' Index
Dietary recommendations during the COVID-19 pandemic. Statement of the Committee of Human Nutrition Science of the Polish Academy of Sciences
Our new CiteScore2020 from SCOPUS
June 2021 Issue has just been published
September 2021 issue has just been released
Volume 71's Reviewers Index
Our new Impact Factor and Cite Score
Our new CiteScore2022 from SCOPUS
September 2023 issue has just been published
December 2023 issue has just been published
March 2024 issue has just been published
Volume 73's Reviewers Index
ORIGINAL ARTICLE
Characterisation of Selected Emulsion Phase Parameters in Milk, Cream and Buttermilk
1
Department of Dairy Science and Quality Management, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Oczapowskiego Str. 7, 10-719 Olsztyn, Poland
Submission date: 2021-05-16
Final revision date: 2021-11-19
Acceptance date: 2021-11-24
Online publication date: 2021-12-13
Publication date: 2021-12-13
Corresponding author
Katarzyna Kiełczewska
Department of Dairy Science and Quality Management, University of Warmia and Mazury in Olsztyn, Oczapowskiego 7, 10-719, Olsztyn, Poland
Department of Dairy Science and Quality Management, University of Warmia and Mazury in Olsztyn, Oczapowskiego 7, 10-719, Olsztyn, Poland
Pol. J. Food Nutr. Sci. 2022;72(1):5-15
KEYWORDS
milk productssize of fat globulesfatty acid profiledifferential scanning calorimetry curvesdifferential scanning calorimetry parameters
TOPICS
Other techniquesGas chromatographyEffects on food qualityDairy productsLipids / Lipid oxidation products
ABSTRACT
Milk fat undergoes modification during butter production, which can alter its parameters and suitability for processing. The aim of this study was to compare selected milk fat parameters, including the size of milk fat globules, fatty acid profile and thermal properties, based on the thermal history of milk, cream and sweet buttermilk obtained during continuous churning in butter production. The size of milk fat globules was measured by the laser diffraction method; the fatty acid profile of milk fat was determined by gas chromatography; and the thermal properties of freeze-dried samples were determined by differential scanning calorimetry. The analysed products were arranged in the following descending order based on the size of milk fat globules, expressed by the Sauter mean diameter: cream > raw milk > buttermilk. Buttermilk was characterised by the greatest variations in the size of milk fat globules. A microscopic analysis revealed that an increase in fat content intensified the agglomeration of milk fat globules in cream relative to milk. Chains of milk fat globules were observed in buttermilk. Buttermilk was more abundant in monoenoic and polyenoic fatty acids than raw milk and cream. A thermal analysis demonstrated significant (p≤0.05) differences in the parameters of fat crystallisation and melting peaks between raw milk, buttermilk and cream. The thermal history of the samples influenced the results. Cream was characterised by significantly greater changes in the melting and crystallisation enthalpy of milk fat and significantly higher peaks than milk and buttermilk.
ACKNOWLEDGEMENTS
The authors would like to thank Justyna Ziajka and Waldemar Brandt for technical assistance during the study.
FUNDING
Project financially supported by the Minister of Education and Science under the program entitled "Regional Initiative of Excellence" for the years 2019-2022, Project No. 010/RID/2018/19, amount of funding 12.000.000 PLN.
REFERENCES (38)
1.
AOAC. 2007. Official Methods of Analysis of AOAC International. 18th ed. Gaithersburg, MD, AOAC International.
2.
Berton, A., Rouvellac, S., Robert, B., Rousseau, F., Lopez, C., Crenon, I. (2012). Effect of the size and interface composition of milk fat globules on their in vitro digestion by the human pancreatic lipase: Native versus homogenized milk fat globules. Food Hydrocolloids, 29(1), 123–134. https://doi.org/10.1016/j.food....
3.
Briard, V., Leconte, N., Michel, F., Michalski, M.-C. (2003). The fatty acid composition of small and large naturally occurring milk fat globules. European Journal of Lipid Science and Technology, 105(11), 677–682. https://doi.org/10.1002/ejlt.2....
4.
Bugeat, S., Briard-Bion, V., Pérez, J., Pradel, P., Martin, B., Lesieur, S., Lopez, C. (2011). Enrichment in unsaturated fatty acids and emulsion droplet size affect the crystallization behaviour of milk triacylglycerols upon storage at 4°C. Food Research International, 44(5), 1314–1330. https://doi.org/10.1016/j.food....
5.
Conway, V., Gauthier, S.F., Pouliot, Y. (2014). Buttermilk: Much more than a source of milk phospholipids. Animal Frontiers, 4(2), 44-51. https://doi.org/10.2527/af.201....
6.
Dewettinck, K., Rombaut, R., Thienpont, N., Le, T.T., Messens, K., Van Camp, J. (2008). Nutritional and technological aspects of milk fat globule membrane material. International Dairy Journal, 18, 436–457. https://doi.org/10.1016/j.idai....
7.
Dhungana, P., Truong, T., Palmer, M., Bansal, N., Bhandari, B. (2017). Size-based fractionation of native milk fat globules by two-stage centrifugal separation. Innovative Food Science & Emerging Technologies, 41, 235–243. https://doi.org/10.1016/j.ifse....
8.
El-Loly, M.M. (2011). Composition, properties and nutritional aspects of milk fat globule membrane: a review. Polish Journal of Food and Nutrition Sciences, 61(1), 7–32. https://doi.org/10.2478/v10222....
9.
Fauquant, C., Briard, V., Leconte, N., Michalski, C. (2005). Differently sized native milk fat globules separated by microfiltration: fatty acid composition of the milk fat globule membrane and triglyceride core. European Journal of Lipid Science and Technology, 107(2), 80–86. https://doi.org/10.1002/ejlt.2....
10.
Garczewska-Murzyn, A., Smoczyński, M., Kotowska, N., Kiełczewska K. (2021). Effect of buttermilk and skimmed milk powder on the properties of low-fat yoghurt. Journal of Food Science and Technology. https://doi.org/10.1007/s13197....
11.
Gassi, J.Y., Blot, M., Beaucher, E., Robert, B., Leconte, N., Camier, B., Rousseau, F., Bourlieu, C., Jardin, J., Briard-Bion, V., Lambert, S., Gesan-Guiziou, G., Lopez, C., Gaucheron, F. (2016). Preparation and characterisation of a milk polar lipids enriched ingredient from fresh industrial liquid butter serum: Combination of physico-chemical modifications and technological treatments. International Dairy Journal, 52, 26–34. https://doi.org/10.1016/j.idai....
12.
Hickey, C.D., Diehl, B.W.K., Nuzzo, M., Millqvist-Feurby, A., Wilkinson, M.G., Sheehan, J.J. (2017). Influence of buttermilk powder or buttermilk addition on phospholipid content, chemical and bio-chemical composition and bacterial viability in Cheddar style-cheese. Food Research International, 102, 748–758. https://doi.org/10.1016/j.food....
13.
Hokkanen, S.P., Partanen, R., Jukkola, A., Frey, A.D., Rojas, O.J. (2021). Partitioning of the milk fat globule membrane between buttermilk and butter serum is determined by the thermal behaviour of the fat globules. International Dairy Journal, 112, art. no. 104863. https://doi.org/10.1016/j.idai....
14.
ISO (2002). Milk fat – Preparation of fatty acid methyl esters. ISO standard 15884/IDF 182:2002.
15.
ISO (2010). Milk – Determination of fat content - Gravimetric method (Reference method). ISO standard 1211/IDF 1:2010.
16.
ISO (2018). Cream – Determination of fat content - Acido-butyrometric (Gerber method). ISO standard 19660/IDF 237:2018.
17.
ISO (2018). Milk – Determination of fat content - Acido-butyrometric (Gerber method). ISO standard 19662/IDF 238:2018.
18.
Jensen, R.G. (2002). The composition of bovine milk lipids: January 1995 to December 2000. Journal of Dairy Science, 85(2), 295–350. https://doi.org/10.3168/jds.S0....
19.
Jhanwar, A., Ward, R.E. (2014). Particle size distribution and lipid composition of skim milk lipid material. International Dairy Journal, 36(2), 110–117. https://doi.org/10.1016/j.idai....
20.
Jukkola, A., Rojas, O.J. (2017). Milk fat globules and associated membranes: Colloidal properties and processing effects. Advances in Colloid and Interface Science, 245, 92–101. https://doi.org/10.1016/j.cis.....
21.
Lambert, S., Leconte, N., Blot, M., Rousseau, F., Robert, B., Camier, B., Gassi, J-Y., Cauty, C., Lopez, Ch., Gésan-Guiziou, G. (2016). The lipid content and microstructure of industrial whole buttermilk and butter serum affect the efficiency of skimming. Food Research International, 83, 121–130. https://doi.org/10.1016/j.food....
22.
Lopez, C., Bourgaux, C., Lesieur, P., Ollivon, M. (2007). Coupling of time-resolved synchrotron X-ray diffraction and DSC to elucidate the crystallisation properties and polymorphism of triglycerides in milk fat globules. Le Lait, 87(4-5), 459–480. https://doi.org/10.1051/lait:2....
23.
Lopez, C., Cauty, C., Guyomarc’h, F. (2015). Organization of lipids in milks, infant milk formulas and various dairy products: role of technological processes and potential impacts. Dairy Science & Technology, 95(6), 863–893. https://doi.org/10.1007/s13594....
24.
Lopez, C., Lesieur, P., Bourgaux, C., Keller, G., Ollivon, M. (2001). Thermal and structural behavior of milk fat: 2. Crystalline forms obtained by slow cooling of cream. Journal of Colloid and Interface Science, 240(1), 150–161. https://doi.org/10.1006/jcis.2....
25.
Michalski, M.-C., Leconte, N., Briard-Bion, V., Fauquant, J., Maubois, J., Goudédranche, H. (2006). Microfiltration of raw whole milk to select fractions with different fat globule size distributions: Process optimization and analysis. Journal of Dairy Science, 89(10), 3778–3790. https://doi.org/10.3168/jds.S0....
26.
Michalski, M.-C., Ollivon, M., Briard, V., Leconte, N., Lopez, C. (2004). Native fat globules of different sizes selected from raw milk: thermal and structural behavior. Chemistry and Physics of Lipids, 132(2), 247–261. https://doi.org/10.1016/j.chem....
27.
Ostrowska-Ligęza, E., Górska, A., Wirkowska, M., Koczoń, P. (2012). An assessment of various powdered baby formulas by conventional methods (DSC) or FT-IR spectroscopy. Journal of Thermal Analysis and Calorimetry, 110(1), 465–471. https://doi.org/10.1007/s10973....
28.
Pugliese, A., Paciulli, M., Chiavaro, E., Mucchetti, G. (2019). Application of differential scanning calorimetry to freeze-dried milk and milk fractions. Journal of Thermal Analysis and Calorimetry, 137(2), 703–709. https://doi.org/10.1007/s10973....
29.
Sanchez-Juanes, F., Alonso, J.M., Zancada, L., Hueso, P. (2009). Distribution and fatty acid content of phospholipids from bovine milk and bovine milk fat globule membranes. International Dairy Journal, 19(5), 273–278. https://doi.org/10.1016/j.idai....
30.
Singh, H. (2006). The milk fat globule membrane – A biophysical system for food applications. Current Opinion in Colloid and Interface Science, 11(2-3), 154–163. https://doi.org/10.1016/j.coci....
31.
Singh, H., Gallier, S. (2017). Nature’s complex emulsion: The fat globules of milk. Food Hydrocolloids, 68, 81−89. https://doi.org/10.1016/j.food....
32.
Smoczyński, M., Staniewski, B., Kiełczewska, K. (2012). Composition and structure of the bovine milk fat globule membrane – some nutritional and technological implications. Food Review International, 28(2), 188–202. https://doi.org/10.1080/875591....
33.
Szulc, K., Nazarko, J., Ostrowska-Ligęza, E., Lenart, A. (2016). Effect of fat replacement on flow and thermal properties of dairy powders. LWT - Food Science and Technology, 68, 653–658. https://doi.org/10.1016/j.lwt.....
34.
ten Grotenhuis, E., van Aken, G.A., van Malssen, K.F., Schenk, H. (1999). Polymorphism of milk fat studied by differential scanning calorimetry and real-time X-ray powder diffraction. Journal of the American Oil Chemists’ Society, 76(9), 1031–1039. https://doi.org/10.1007/s11746....
35.
Tomaszewska-Gras, J. (2013) Melting and crystallization DSC profiles of milk fat depending on selected factors. Journal of Thermal Analysis and Calorimetry, 113(1), 199–208. https://doi.org/10.1007/s10973....
36.
Truong, T., Bansal, N., Sharma, R., Palmer, M., Bhandari, B. (2014). Effects of emulsion droplet sizes on the crystallisation of milk fat. Food Chemistry, 145, 725–735. https://doi.org/10.1016/j.food....
37.
Vanderghem, C., Bodson, P., Danthine, S., Paquot, M., Deroanne, C., Blecker, C. (2010). Milk fat globule membrane and buttermilks: from composition to valorization. Biotechnology, Agronomy, Society and Environment, 14(3), 485–500.
38.
Wiking, L., De Graef, V., Rasmussen, M., Dewettinck, K. (2009). Relations between crystallisation mechanisms and microstructure of milk fat. International Dairy Journal, 19(8), 424–430. https://doi.org/10.1016/j.idai....
CITATIONS (2):
1.
Physicochemical and Sensory Properties with Special Emphasis on Thermal Characteristics of Whey Butter from Gouda Cheese Production Compared to Milk Butter
Oskar Brożek, Katarzyna Kiełczewska, Krzysztof Bohdziewicz
Polish Journal of Food and Nutrition Sciences
Oskar Brożek, Katarzyna Kiełczewska, Krzysztof Bohdziewicz
Polish Journal of Food and Nutrition Sciences
2.
Discrimination of Selected Cold-Pressed and Refined Oils by Untargeted Profiling of Phase Transition Curves of Differential Scanning Calorimetry
Mahbuba Islam, Montowska Magdalena, Fornal Emilia, Tomaszewska-Gras Jolanta
Polish Journal of Food and Nutrition Sciences
Mahbuba Islam, Montowska Magdalena, Fornal Emilia, Tomaszewska-Gras Jolanta
Polish Journal of Food and Nutrition Sciences
Share
RELATED ARTICLE
| eISSN: | 2083-6007 |
| ISSN: | 1230-0322 |
We process personal data collected when visiting the website. The function of obtaining information about users and their behavior is carried out by voluntarily entered information in forms and saving cookies in end devices. Data, including cookies, are used to provide services, improve the user experience and to analyze the traffic in accordance with the Privacy policy. Data are also collected and processed by Google Analytics tool (more).
You can change cookies settings in your browser. Restricted use of cookies in the browser configuration may affect some functionalities of the website.
You can change cookies settings in your browser. Restricted use of cookies in the browser configuration may affect some functionalities of the website.
