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Effect Of Processing Conditions On Microstructure Of Milk Fat Fraction/Sunflower Oil Blends., Silvana Martini, M. L. Herrera, R. W. Hartel

Nutrition, Dietetics, and Food Sciences Faculty Publications

The effect of processing conditions on the crystallization of blends of a high-melting milk fat fraction and sunflower oil was investigated. Two cooling rates were selected for all studies: 0.1°C/min (slow rate) and 5.5°C/min (fast rate). Blends were crystallized in two conditions: (i) with agitation in an 80-mL crystallizer (dynamic), and (ii) on a microscope slide without agitation (static). The selected crystallization temperatures were 25, 30, and 35°C for both cooling rates. Photographs of the development of crystals with time were taken in both static and dynamic conditions, and the crystal size distribution was determined at the moment that the …