https://orcid.org/0000-0001-8497-1143
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Abstract
The effect of fat globule sizes (0.21, 0.75, and 1.41 µm) on the properties of dairy cream powder was investigated at different fat contents (35, 45, 55, and 70% (w/w solids)). The cream powder produced from nano-sized cream emulsions had the lowest surface fat content among all fat globule sizes. The lowest surface fat content (1.8% w/w) was observed in 35% fat containing powder prepared from emulsion with average fat globule size of 0.21 µm. Confocal laser scanning microscopy and X-ray photoelectron spectroscopy results also supported the results of the free fat content determined by the solvent extraction method.
Additional information
Funding
This research was supported under Australian Research Council’s Industrial Transformation Research Hub (ITRH) funding scheme (IH120100005). The ARC Dairy Innovation Hub is a collaboration between the University of Melbourne, the University of Queensland and Dairy Innovation Australia Ltd (currently disbanded).