PHYSICAL-PROPERTIES OF 20-PERCENT MILK-FAT REFORMULATED CREAMS MANUFACTURED FROM CHOLESTEROL-REDUCED BUTTEROIL

A cholesterol-reduced butteroil was emulsified with various milk-deriv ed components into three different cream formulations having 20% milk fat. Viscosity, creaming stability, and feathering stability of the cr eam formulations and a control homogenized at two pressures (10.2/3.4 MPa; 13.6/3.4 MPa) were measured over 2 wk. All creams demonstrated no n-Newtonian fluid behavior at 7 degrees C. Apparent viscosity varied w ith formulation (p less than or equal to 0.05). Creaming stability was affected by formulation, homogenization pressure, and storage time (p less than or equal to 0.05). Feathering was unaffected by any treatme nts. The formulation using buttermilk and butter-derived aqueous phase best simulated viscosity and creaming stability of the control cream.