Abstract Functional properties of creams with mean fat globule sizes (D[4,3]) of 2.5, 4.3 and 4.8 μm for freshly prepared native creams prepared by two-stage cream separation of whole milk and approximately 1.5, 2.5, 3.5 and 4.2 μm for homogenised creams prepared from market cream were studied. Increase in fat globule size of freshly prepared native cream decreased the whipping time (265–153 s) and overrun (118.8–102.2%). In contrast, in homogenised cream, increase in average fat globule size increased the whipping time but decreased overrun. In both native and homogenised creams, increase in fat globule size increased the storage and loss modulus. An increase in total protein (2.2–2.5%) in homogenised cream increased whipping time and overrun and decreased moduli. The addition of Tween 80 (0–0.25%) decreased whipping time and overrun and increased the moduli in homogenised cream.

中文翻译：

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脂肪球大小和表面活性剂的添加对天然和均质乳酪的搅打性的影响

摘要 平均脂肪球大小 (D[4,3]) 为 2.5、4.3 和 4.8 μm 的奶油的功能特性，用于通过全脂牛奶的两级奶油分离制备的新鲜天然奶油和大约 1.5、2.5、3.5 和 4.2 μm对由市售奶油制备的均质奶油进行了研究。新鲜制备的天然奶油脂肪球大小的增加减少了搅打时间（265-153 秒）和溢出（118.8-102.2%）。相比之下，在均质奶油中，平均脂肪球大小的增加会增加搅打时间，但会减少溢出。在天然和均质乳膏中，脂肪球尺寸的增加会增加储能模量和损耗模量。均质奶油中总蛋白质的增加 (2.2–2.5%) 会增加搅打时间和溢出并降低模量。添加吐温 80 (0–0.