摘要 : Whipping capacity and stability are critical properties for commercial whipped cream. The effects of UHT sterilization and homogenization on the whipping capacity and stability of whipped cream (45% milk fat) were investigated usi... 展开 Whipping capacity and stability are critical properties for commercial whipped cream. The effects of UHT sterilization and homogenization on the whipping capacity and stability of whipped cream (45% milk fat) were investigated using response surface methodology. 4 process parameters were adopted as parameters: sterilization temp. and holding time, and homogenization pressure and temp. Based on a Box-Behnken design for the combination of these parameters, cream samples were processed under 27 conditions (including 3 replicates at the centre position). As indicators of the whippability and stability, whipping time, overrun and de-aeration during storage were measured. Whipping time was determined using a penetrometer to attain constant stiffness. 3 statistical models were constructed and show using a contour plot that the whippability and stability of whipped cream can be controlled effectively by regulating the 4 process conditions. In addition, correlations among the physical properties of whipped cream, such as the size and coalescence of the fat globules are discussed. 收起