Effect of homogenisation and storage time on surface and rheology properties of whipping cream

@inproceedings{Long2012EffectOH,
  title={Effect of homogenisation and storage time on surface and rheology properties of whipping cream},
  author={Zhao Long and Mouming Zhao and Qiangzhong Zhao and Bao Lin. Yang and Liya Liu},
  year={2012}
}
Abstract The effects of homogenisation pressure and storage time on the droplet characteristics, surface protein concentration and rheological properties of whipping cream were investigated in this work. The droplet size distribution was in a range of 0.120–17.378 μm when homogenised once, and 0.0794–3.802 μm when homogenised twice. With the increase in homogenisation pressure, the mean droplet diameter shifted toward a smaller size and dispersion index. The homogenisation pressure change from… CONTINUE READING
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