DOI: 10.11118/978-80-7701-048-1-0285

TECHNOLOGICKÉ ASPEKTY SMETAN KE ŠLEHÁNÍ / TECHNOLOGY ASPECTS OF WHIPPED CREAMS

Jana Zemanová¹, Miroslav Jůzl¹, Ladislava Pospíšková¹, Libor Kalhotka¹

¹ Ústav technologie potravin, Agronomická fakulta, MENDELU, Zemědělská 1665/1, 613 00 Brno

A number of studies have shown that the whipping ability of creams is influenced by various factors, such as composition, cream tempering, size of fat globules, etc. The nature of milk whey also influences the resulting properties of whipped cream. Increasing the protein content in the whey phase of whipped cream leads to an extension of the whipping time, while increasing the ionic strength of the whey shortens the whipping time. With a longer whipping process, air bubbles are lost and the whipped mass subsequently inverts into butter grains. This results in lower whipping. The whipping time is also extended by the degree of homogenization of milk fat. When evaluating the foaming properties of long-life whipping cream from a Czech manufacturer, it was found that most of the specified parameters correspond to high-quality whipping cream - high-quality whipping cream should be whippable within 1 minute and the whipping should reach 100–130%. Whipping at the tolerance limit can be explained by the heat treatment (UHT) of the raw material and its high fat content. There are published findings that with a higher intensity of heating of whipping cream, its whipping time also increases and the whipping effect decreases. This is probably caused by the denaturation of β-lactoglobulin, which forms complexes with κ-casein and α-lactalbumin. The resulting aggregates, due to their larger size compared to native proteins, diffuse more slowly to the phase interface and increase the viscosity of the material, which means that the product is able to accommodate and retain a lower amount of air and the process of its incorporation is slower. With higher heat treatment, the stability of the foam usually also decreases - but the samples tested by us had good stability (milk plasma drip should not exceed 4 ml/100 g/2 hours). The storage experiment consisted of storing UHT cream at a temperature of 21 °C and 8 °C for the entire minimum shelf life (3 months). When comparing whipping, creaminess, sensory properties and foam stability, cream stored at laboratory temperature performed better, which, in accordance with the packaging label, was stored refrigerated at 8 °C for 24 hours before whipping. However, as the end of the minimum shelf life approached, fat in these products significantly rose (already in half the time, compared to refrigerated samples; at the end of this time it was completely set aside). This was also significantly reflected in the sensory evaluation of the creams themselves. This phenomenon occurred significantly faster in smaller packages (250 ml). However, no statistically significant differences were found in the sensory evaluation of whipped creams.

Keywords: whipping cream, whippability, creaminess, sensory properties, foam stability, storage

pages: 285-286, online: 2025