The effect of certified pasture-fed cream on the physical properties of mix and ice cream during storage

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal Pub Date : 2026-02-01 Epub Date: 2025-10-24 DOI:10.1016/j.idairyj.2025.106458

Andrea Balivo , Alessandro Genovese , Giorgia Purcaro , Sabine Danthine

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引用次数: 0

Abstract

Despite the growing popularity of pasture-fed dairy, its effects on ice cream properties remain underexplored. This study investigated the physical properties of emulsions and ice creams made with certified pasture-fed cream versus conventional cream. Creams were characterised by fatty acid profiles and thermal properties. All ice cream formulations were standardised to 10.5 % milk fat, 11 % milk solids-not-fat, 13 % sucrose, 0.2 % stabilisers and 0.2 % emulsifiers. Pasture-fed cream showed lower saturated and higher unsaturated and branched-chain fatty acids, leading to lower solid fat content, crystallization enthalpy, and melting temperature. The aged pasture-fed mix exhibited lower solid fat, viscosity, and viscoelastic moduli. Ice creams made with pasture-fed cream showed lower hardness, particularly after one month, and a higher melting rate. Over 12 weeks, hardness and fat agglomeration increased in all samples. These findings may support the development of ice creams formulated with pasture-fed dairy ingredients, contributing to product innovation and differentiation in the dairy sector.

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经认证的牧场乳霜在贮存过程中对混合物和冰淇淋物理性质的影响

尽管牧场喂养的乳制品越来越受欢迎，但它对冰淇淋性能的影响仍未得到充分研究。本研究考察了用经过认证的牧场奶精和传统奶精制作的乳剂和冰淇淋的物理特性。乳霜的特点是脂肪酸分布和热性能。所有的冰淇淋配方都被标准化为10.5%的乳脂，11%的乳脂固体，13%的蔗糖，0.2%的稳定剂和0.2%的乳化剂。放牧乳膏的饱和脂肪酸含量较低，不饱和脂肪酸和支链脂肪酸含量较高，导致固体脂肪含量、结晶焓和熔融温度较低。老化的牧草混合料表现出较低的固体脂肪、粘度和粘弹性模量。用牧场喂养的奶油制作的冰淇淋硬度较低，尤其是在一个月后，融化速度更快。12周后，所有样品的硬度和脂肪结块均增加。这些发现可能支持用牧场喂养的乳制品成分配制冰淇淋的开发，有助于乳制品行业的产品创新和差异化。

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来源期刊

International Dairy Journal 工程技术-食品科技

CiteScore

6.50

自引率

9.70%

发文量

200

审稿时长

49 days

期刊介绍： The International Dairy Journal publishes significant advancements in dairy science and technology in the form of research articles and critical reviews that are of relevance to the broader international dairy community. Within this scope, research on the science and technology of milk and dairy products and the nutritional and health aspects of dairy foods are included; the journal pays particular attention to applied research and its interface with the dairy industry. The journal''s coverage includes the following, where directly applicable to dairy science and technology: • Chemistry and physico-chemical properties of milk constituents • Microbiology, food safety, enzymology, biotechnology • Processing and engineering • Emulsion science, food structure, and texture • Raw material quality and effect on relevant products • Flavour and off-flavour development • Technological functionality and applications of dairy ingredients • Sensory and consumer sciences • Nutrition and substantiation of human health implications of milk components or dairy products International Dairy Journal does not publish papers related to milk production, animal health and other aspects of on-farm milk production unless there is a clear relationship to dairy technology, human health or final product quality.