Effect of homogenization pressure on physical properties of sour cream
Okuyama, S.; Uozumi, M.; Tomita, M.
Journal of the Japanese Society for Food Science & Technology 41(6): 407-412
The influence of fat content and homogenization pressure on physical properties of sour cream were investigated. Using 20%, 30% and 40% fat creams as the starting materials, two-stage homogenization was employed in the range of 1.25-20 MPa at the first stage and at 1 MPa fixed at the second stage. Hardness, cohesiveness and adhesiveness of the sour creams were evaluated by a texture analyzer. The volume of separated serum was measured when sour cream was stored in a cold place (at 5°C), and the volume of curd was measured when sour cream was added to hot water (95°C<). The results of texture analysis indicated that hardness of sour cream increased with increasing fat content and homogenization pressure. Cohesiveness and adhesiveness decreased with increasing homogenization pressure. At the same hardness level, cohesiveness and adhesiveness increased with an increase of fat content. The volume of separated serum decreased with an increase of homogenization pressure and, at the same hardness level, it decreased with that of fat content. The formation of curd was promoted greatly with an increase of the first homogenization pressure above 10 MPa for all levels of fat content.