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EFFECT OF THE SKIMMING TEMPERATURE ON SOME CREAM CHARACTERISTICS.

INFLUENCE DE LA TEMPERATURE D'ECREMAGE SUR CERTAINES CARACTERISTIQUES DES CREMES.

Author(s) : POINTURIER H.

Type of article: Article

Summary

THE STUDY INCLUDES THE FOLLOWING ITEMS: -ROLE OF THE INTERFACE BETWEEN FAT GLOBULES AND MILK PLASMA: SURFACE OF FAT GLOBULES AND DISTANCE BETWEEN THEM. -NOTION OF GLOBULE MEMBRANE: PROTEINS, PHOSPHOLIPIDS AND CEREBROSIDES, GLYCERIDES AND MINOR COMPONENTS. -EFFECT OF VARIOUS TREATMENTS ON THE COMPOSITION OF THE GLOBULE MEMBRANE: AGE OF MILK, BACTERIOLOGICAL AND ENZYMATIC STATE OF MILK, AGITATION, COOLING (COLD AND AGGLUTININS, OTHER REVERSIBLE EFFECTS, LIPOLYSIS), HEATING (EFFECTS ON PHOSPHOLIPIDS AND GLOBULE COPPER). -CHANGES IN THE COMPONENTS OF GLOBULE MEMBRANE: MAIN DEVELOPMENTS AND MAIN EFFECTS (ON GLOBULINS, PHOSPHOLIPIDS, COPPER). -EFFECT OF SKIMMING TEMPERATURE ON SOME PHYSICAL CHARACTERISTICS OF CREAM: VISCOSITY, SUITABILITY FOR SPONTANEOUS FOAMING, GAS CONTENT. -SELECTION OF A SKIMMING TEMPERATURE: CONSUMPTION CREAM AND CREAM FOR BUTTER-MAKING. -CONCLUSION: EFFECT OF THE SELECTION OF THE SEPARATOR ENT LINE (PUMP, PIPING, TANKS, HOMOGENIZER). A SERIES OF 12 TABLES AND 2 GRAPHS SHOWS ALL THE CHANGES DESCRIBED IN TERMS OF TEMPERATURES: ESPECIALLY FROM 275-278 K (2-5 DEG C) TO 283-293 K (10-20 DEG C) AND ABOVE (HEATING). G.G.

Details

  • Original title: INFLUENCE DE LA TEMPERATURE D'ECREMAGE SUR CERTAINES CARACTERISTIQUES DES CREMES.
  • Record ID : 1981-1262
  • Languages: French
  • Source: Rev. lait. fr. - n. 391
  • Publication date: 1980/11
  • Document available for consultation in the library of the IIR headquarters only.

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