Effect of homogenization on some properties of sour cream
El-Nimr, A.A.; Szakaly, S.; Schaffer, B.
Egyptian Journal of Dairy Science 3(2): 104-112
The effect of homogenization pressure and temperature on the properties of Sour Cream containing 16% fat was studied. Creamn was homogenized under pressures ranging from 50 to 110 Kg/cm2 at 45°C and 65°C respectively. Cream homogenized at lower temperatures, has slightly higher fat globule size, with appreciable increase in viscosity Than their counterparts homogenized at higher temperature. Electron, and phase contrast microscopy showed the presence of more fat agglomerates in cream homogenized at low temperatures, and that it increased with the increase in the pressure used in homogenization. Homogenization under a pressure of 80 kg/cm2 at 65°C gave Sour Cream with acceptable organoleptic, as well as cooking and physical properties.