Abstract The effect of three casein products, micellar casein concentrate (MCC), calcium caseinate (CaC), and sodium caseinate (NaC), on the stability and whipping properties of recombined dairy cream (RDC) was investigated. The cream was prepared with a variety of casein concentrations at different levels (0.5, 1.5, and 2.5%, w/w). In each cream system, an increase in the concentration provided better stability for RDC due to smaller particle size and higher viscosity (except for 2.5% CaC). However, the trend did not apply to different cream systems. MCC creams exhibited superior stability at higher concentrations (1.5% and 2.5%), which could probably be attributed to the larger steric repulsions. The NaC cream could not be whipped into a stable aerated foam, while the excellent whipping properties of MCC and CaC creams resulted in well-whipped products. The results suggested that MCC was more suitable for RDC preparation.

中文翻译：

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酪蛋白对重组乳脂稳定性和搅打性能的影响

摘要 研究了三种酪蛋白产品，即胶束酪蛋白浓缩物 (MCC)、酪蛋白酸钙 (CaC) 和酪蛋白酸钠 (NaC) 对重组乳酪 (RDC) 稳定性和搅打性能的影响。奶油是用各种不同浓度的酪蛋白（0.5、1.5 和 2.5%，w/w）制备的。在每个奶油系统中，由于更小的粒径和更高的粘度（2.5% CaC 除外），浓度的增加为 RDC 提供了更好的稳定性。然而，这种趋势不适用于不同的奶油体系。MCC 乳膏在较高浓度（1.5% 和 2.5%）下表现出优异的稳定性，这可能归因于较大的空间排斥。无法将 NaCl 奶油搅打成稳定的充气泡沫，而 MCC 和 CaC 奶油的出色搅打特性则可产生良好的搅打效果。结果表明MCC更适合RDC制备。