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Effect of casein and inulin addition on physico-chemical characteristics of low fat camel dairy cream.

08:00 EDT 21st May 2018 | BioPortfolio

Summary of "Effect of casein and inulin addition on physico-chemical characteristics of low fat camel dairy cream."

The effect of the addition of the camel casein fraction on some physico-chemical properties of low fat camel milk cream was studied. Oil-in-water emulsions, 25, 30, and 35 (w/w) fat, were prepared using inulin, camel skim milk, milk fat and variable percentages of casein (1, 2, and 3% w/w). The droplet size, ζ-potential, surface protein concentration, viscosity and surface tension of low fat dairy creams was measured. Cream containing 2% (w/w) casein had better stability. The modifications in physico-chemical properties appeared to be driven by changes in particle size distribution caused by droplet aggregation. The cream containing 2% casein leads to a gradual decrease in droplet size, as the particle size decreased, apparent viscosity increased. When casein concentration increased, ζ-potential decreased due to combination of c terminal (negative charge) with the surface of fat particles but steric repulsion improved textural properties. Cream with 30% fat and 2% casein had the best result.

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This article was published in the following journal.

Name: International journal of biological macromolecules
ISSN: 1879-0003
Pages:

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