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All issues Volume 90 / No 4 (July–August 2010) Dairy Sci. Technol., 90 4 (2010) 431-447 Full HTML
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Table III.

Pearson correlation matrix between different methods measuring features of milk fat, ice cream mix and ice cream made from control milk fat, milk fat enriched with unsaturated fatty acids, a low-melting milk fat fraction and a high-melting milk fat fraction for different levels of homogenization pressure (5/5, 13/5 and 20/5 MPa) and ageing temperature (2 and 7 °C), calculated for fresh ice cream and after heat shock. Significant correlations (P < 0.05) are written in bold. SFA, saturated fatty acid content of ice cream (%); MUFA, monounsaturated fatty acid content of ice cream (%); polyunsaturated fatty acid, PUFA content of ice cream (%); T m, melting point of milk fat (°C); SFCag, SFC of bulk fat after ageing (%); SFCfr, SFC of bulk fat after hardening at −18 °C (%); D 4,3mix, volume-weighted average diameter of ice cream mix after ageing (μm); D 4,3ice, volume-weighted average diameter of ice cream (μm); %aggr, cumulative percentage of aggregates with diameter greater than 2.0 or 4.0 μm for a homogenization pressure of 13/5 and 20/5 MPa or 5/5 MPa, respectively; %fatextr, percentage of solvent extractable fat (on fat basis); hardness, hardness (N) at −15 °C; and %drip, percentage of drip after 150 min at 20 °C.

SFA MUFA PUFA T m SFCag SFCfr D 4,3mix D 4,3ice %aggr %fatextr Hardness %drip
Fresh ice cream
SFA – −0.99 −0.99 0.84 0.94 0.93 0.11 0.39 0.52 0.27 0.45 −0.43
MUFA −0.99 – 0.99 −0.84 −0.94 −0.92 −0.11 −0.38 −0.51 −0.28 −0.44 0.43
PUFA −0.99 0.99 – −0.80 −0.92 −0.90 −0.11 −0.38 −0.50 −0.27 −0.45 0.41
T m 0.84 −0.84 −0.80 – 0.94 0.98 0.08 0.38 0.51 0.30 0.35 −0.49
SFCag 0.94 −0.94 −0.92 0.94 – 0.97 0.08 0.37 0.50 0.31 0.48 −0.44
SFCfr 0.93 −0.92 −0.90 0.98 0.97 – 0.09 0.41 0.54 0.28 0.40 −0.49
D 4,3mix 0.11 −0.11 −0.11 0.08 0.08 0.09 – 0.79 0.59 0.77 0.12 −0.37
D 4,3ice 0.39 −0.38 −0.38 0.38 0.37 0.41 0.79 – 0.94 0.82 0.29 −0.62
%aggr 0.52 −0.51 −0.50 0.51 0.50 0.54 0.59 0.94 – 0.79 0.37 −0.77
%fatextr 0.27 −0.28 −0.27 0.30 0.31 0.28 0.77 0.82 0.79 – 0.41 −0.56
Hardness 0.45 −0.44 −0.45 0.35 0.48 0.40 0.12 0.29 0.37 0.41 – −0.35
%drip −0.43 0.43 0.41 −0.49 −0.44 −0.49 −0.37 −0.62 −0.77 −0.56 −0.35 –
After heat shock
SFA – −0.99 −0.99 0.84 0.94 0.93 0.11 0.41 0.54 0.27 0.30 −0.40
MUFA −0.99 – 0.99 −0.84 −0.94 −0.92 −0.11 −0.40 −0.53 −0.28 −0.30 0.39
PUFA −0.99 0.99 – −0.80 −0.92 −0.90 −0.11 −0.40 −0.53 −0.27 −0.29 0.36
T m 0.84 −0.84 −0.80 – 0.94 0.98 0.08 0.34 0.49 0.30 0.30 −0.60
SFCag 0.94 −0.94 −0.92 0.94 – 0.97 0.10 0.39 0.54 0.32 0.40 −0.51
SFCfr 0.93 −0.92 −0.90 0.98 0.97 – 0.09 0.38 0.53 0.28 0.30 −0.56
D 4,3mix 0.11 −0.11 −0.11 0.08 0.10 0.09 – 0.79 0.64 0.68 −0.08 0.03
D 4,3ice 0.41 −0.40 −0.40 0.34 0.39 0.38 0.79 – 0.93 0.68 0.02 −0.29
%aggr 0.54 −0.53 −0.53 0.49 0.54 0.53 0.64 0.93 – 0.76 −0.03 −0.49
%fatextr 0.27 −0.28 −0.27 0.30 0.32 0.28 0.68 0.68 0.76 – −0.07 −0.23
Hardness 0.30 −0.30 −0.29 0.30 0.40 0.30 −0.08 0.02 −0.03 −0.07 – −0.09
%drip −0.40 0.39 0.36 −0.60 −0.51 −0.55 0.03 −0.29 −0.49 −0.23 −0.10 –