COMPOSITION AND MICROSCOPY OF REFORMULATED CREAMS FROM REDUCED-CHOLESTEROL BUTTEROIL

A reduced-cholesterol butteroil was emulsified with different milk-der ived components into three 20% milk fat cream formulations. Electron m icroscopy showed an oil-in-water emulsion typical of milk lipid globul es in natural cream. Heat treatment and homogenization had no effect o n cream composition (p > 0.05). Homogenization pressure had no effect on amount of protein associated with lipid globules but more phospholi pid was associated with the lipid globules at 13.6/3.4 MPa (p less tha n or equal to 0.05). Formulation had significant effects on cream comp osition and amount of protein and phospholipid associated with lipid g lobules. Cholesterol was reduced 65 to 76% lower than that of natural cream.