Sensory perception and lubrication properties of milk: Influence of fat content
Sensory perception and lubrication properties of milk: Influence of fat content
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DOI：
10.1016/j.idairyj.2012.04.003
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发表时间：
2012-09-01
影响因子：
3.1
通讯作者：
de Kruif, C. G.
中科院分区：
文献类型：
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作者：
Chojnicka-Paszun, A.;de Jongh, H. H. J.;de Kruif, C. G.
脂肪含量在0.06%~ 8%之间的均质牛奶的感官知觉与其摩擦系数和粘度相关。高于1%脂肪的阈值，在低速下摩擦系数强烈降低，这与剪切诱导的聚结有关。在卷吸速度低于200埃（-1）时，只有硅橡胶摩擦系数低于0.25的产品才能感觉到奶油感。在这些条件下，在脂肪含量高于1%时，获得了感知的乳脂性和摩擦力之间的线性相关性。增加的乳脂性和因此减少的摩擦力分别归因于舌头和橡胶盘表面上的脂肪球的聚结。在较高的速度下，由于高剪切，融合的脂肪滴被破碎成较小的液滴（反向聚结），从而消除了相关性。(C)2012爱思唯尔有限公司保留所有权利。
The sensory perception of homogenized milk with a fat content between 0.06 and 8% was correlated with its friction coefficient and viscosity. Above a threshold of 1% fat, there was a strong decrease in friction coefficient at low speeds, which is associated with shear-induced coalescence. Creamy perception was perceived only for products with the friction coefficient below 0.25 for silicone rubber at entrainment speeds lower than 200 mms(-1). Under those conditions, a linear correlation between perceived creaminess and friction was obtained at a fat content above 1%. The increased creaminess and thus decreased friction was attributed to the coalescence of fat globules on the surface of the tongue and rubber disc, respectively. At higher speeds, fused fat droplets were broken into smaller droplets (reversing coalescence) due to the high shear, thereby eliminating the correlation. (C) 2012 Elsevier Ltd. All rights reserved.