Effect of milk fat globule membrane materials on the crystallization behaviour in dairy recombined cream

Abstract

Milk fat globule membrane (MFGM) fragments were isolated from reconstituted buttermilk (BM-MFGM) and from buttermilk whey (whey-MFGM) and used to make recombined cream. Besides, the commercial dairy ingredient, Lacprodan®PL20, a material rich in milk polar lipids and proteins, was used as another MFGM source. Recombined cream was prepared by homogenizing 35% (w/w) anhydrous milk fat into an aqueous phase containing individual BM-MFGM, Whey-MFGM, Lacprodan®PL20, or buttermilk powder (BMP) or a mixture of MFGM materials and BMP (4:6, w/w). The effect of MFGM on the fat crystallization behaviour, shear-induced partial coalescence was investigated and compared to those of natural cream and recombined cream made with BMP. It was found that the physicochemical properties of recombined cream were strongly affected by the MFGM source. Shear-induced partial coalescence of Whey-MFGM40 was slower compared to that of natural cream. Amongst the four emulsifier materials used in this study, Whey-MFGM showed a similar crystallization behaviour to natural cream.