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Table II.
Volume-weighted average diameter, D 4,3 (μm) for ice cream mix made from control milk fat (C), milk fat enriched with unsaturated fatty acids (U), a low-melting milk fat fraction (L) and a high-melting milk fat fraction (H) at different levels of homogenization pressure and ageing temperature. Results are expressed as mean (± SD); P hom, homogenization pressure (MPa); T ageing, ageing temperature (°C).
| P hom (MPa) | T ageing (°C) | C mix | U mix | L mix | H mix |
|---|---|---|---|---|---|
| 5/5 | (-)1 | 1.02 ± 0.232 | 0.95 ± 0.11 | 0.95 ± 0.11 | 1.15 ± 0.10 |
| 7 | 1.20 ± 0.01 | 1.06 ± 0.01 | 1.12 ± 0.01 | 1.00 ± 0.01 | |
| 2 | 0.83 ± 0.01 | 1.14 ± 0.22 | 0.87 ± 0.02 | 0.98 ± 0.02 | |
| 13/5 | (-) | 0.56 ± 0.03 | 0.59 ± 0.02 | 0.57 ± 0.01 | 0.56 ± 0.02 |
| 7 | 0.59 ± 0.01 | 0.59 ± 0.01 | 0.59 ± 0.01 | 0.59 ± 0.01 | |
| 2 | 0.55 ± 0.01 | 0.59 ± 0.01 | 0.58 ± 0.01 | 0.58 ± 0.01 | |
| 20/5 | (-) | 0.53 ± 0.03 | 0.48 ± 0.02 | 0.49 ± 0.02 | 0.51 ± 0.05 |
| 7 | 0.55 ± 0.01 | 0.54 ± 0.05 | 0.52 ± 0.01 | 0.52 ± 0.01 | |
| 2 | 0.53 ± 0.01 | 0.52 ± 0.01 | 0.52 ± 0.01 | 0.59 ± 0.01 |