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1/2022 vol. 72
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ORIGINAL ARTICLE
Characterisation of Selected Emulsion Phase Parameters in Milk, Cream and Buttermilk
Oskar Michał Brożek 1
,
 
Katarzyna Kiełczewska 1
,
 
Krzysztof Bohdziewicz 1
 
 
 
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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
 
 
Pol. J. Food Nutr. Sci. 2022;72(1):5-15
DOI: https://doi.org/10.31883/pjfns/144223
 
 
Article (PDF)
References (38) Citations (2)
 
KEYWORDS
milk products
size of fat globules
fatty acid profile
differential scanning calorimetry curves
differential scanning calorimetry parameters
 
TOPICS
Other techniques
Gas chromatography
Effects on food quality
Dairy products
Lipids / 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.
 
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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
 
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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
 
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