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The objective of the current study was to create a frozen dessert with reduced fat and sugar content, using plant-based ingredients and to evaluate its physical, rheological and nutritional properties. The dessert formulations were developed using plant-based ingredients such as sweet potatoes, potatoes, carrots, and beetroot, combined with date sugar, corn starch and skimmed milk powder. Chemical analysis showed that the sweet potato (SP) sample had the highest energy value due to its carbohydrate and fat content, while the carrot (CR) sample had the lowest. Rheology tests revealed that beetroot-based (BR) samples exhibited the highest viscosity, likely due to the high dietary fibre content in beetroots, while the CR sample was the most fluid, attributed to its lower solids content. The study showed that air bubble size influenced texture and melt behaviour. The overrun, a measure of air incorporation, was highest in the BR sample, contributing to a lighter texture. The hardness of the desserts was influenced by solid content and ingredient composition, with the CR sample being the hardest. Melting rate analysis revealed that all samples melted slowly, with the SP, SPP (sweet potato + potato), and BR samples melting uniformly over time. Overall, the study demonstrated that plant-based ingredients could effectively replace traditional high-fat animal-based ingredients, yielding frozen desserts with favourable nutritional profiles, acceptable rheological properties, and desirable physical characteristics. [ABSTRACT FROM AUTHOR]

Aerosol whipped cream, widely used in various foods, relies on solid fats rich in saturated fatty acids (SFAs) for stable gas entrapment. In this study, the potential of oleogels as a healthy fat substitute for formulating aerosol whipped cream was studied. The analysis focused on the effects of different types (beeswax [BW], rice bran wax [RW], and carnauba wax) and the quantities of wax on the properties of the aerosol whipped creams. The BW‐oleogel‐based aerosol whipped cream exhibited the highest foam ability and foam stability. The superior physical properties of the bees wax‐oleogel were attributed to the higher overrun and height stability of its whipped cream compared to RW and carnauba oleogels. The 6% BW‐whipped cream showed significantly higher overrun and cream stability. The 6% BW oleogel whipped cream contained 4.4 times lower SFAs than the dairy milk fat whipped cream. This study represents the first exploration into the feasibility of formulating oleogel‐based aerosol whipped cream using liquid vegetable oil. [ABSTRACT FROM AUTHOR]

Incorporating ginger into gelato can significantly enhance its physical properties and sensory attributes. Ginger contains bioactive compounds like gingerol, which contribute to its distinctive flavor and health benefits, such as anti-inflammatory and antioxidant properties. Ginger can contribute to a smoother texture by interacting with the fat and protein structures in the gelato as well as can enhance the melting resistance of gelato, making it more stable and enjoyable to consume over a longer period. The addition of ginger provides a refreshing, spicy flavor that can elevate the overall taste profile of gelato. This study analyzed the impact of adding ginger extract at different concentrations on the overrun value, melting resistance, viscosity, and hedonic properties of gelato. A completely randomized design was used, with treatments including 0% (T0), 0.5% (T1), 1% (T2), and 1.5% (T3) ginger extract. Higher concentrations of ginger extract affected all parameters: overrun values ranged from 15.72% to 22.03%, melting resistance from 36.64 to 42.06 minutes, and viscosity from 10.06 to 12.76 dPas. Hedonic testing revealed that panelists preferred gelato with 0.5% ginger extract (T1). In conclusion, adding ginger extract to gelato significantly affects its overrun value, melting resistance, and viscosity, with the 0.5% concentration being most preferred by consumers.

Introduction. The effect of β-glucans from oats and yeast incorporation on the quality parameters of whey ice cream during one month of storage was studied. Materials and methods. The viscosity of the ice cream mixes was determined using an IKA ROTAVISC lo-vi Complete viscometer, texture parameters were studied using a Brookfield CT-3 texture analyzer, and ice cream structural elements were analyzed using microstructure analysis. Overrun, melting rate, and sensory evaluation were also performed to characterize the overall ice cream quality. Results and discussion. The incorporation of β-glucans, a natural stabilizing ingredient, into whey ice cream significantly effects on its distinctive characteristics. Addition of oat β-glucan increased the viscosity of the ice cream mix to 623.07 mPa·s. Incorporation of β-glucan derived from yeast exhibited a viscosity of 542.14 mPa·s. The addition the mixture of oat and yeast β-glucans softened the texture of the ice cream. However, the effects of the glucans on the elasticity and extensibility of the ice cream matrix were different. This is attributed to the difference in molecular weight and structural properties between the β-glucans. This effect ensures a higher overrun and melting resistance of ice cream with oat β-glucan compared to yeast β-glucan. Addition of β-glucan from yeast significantly inhibited the growth of ice crystals, reaching a size of 9.52 μm, and provided long-term stabilization of the ice cream air phase. Conversely, β-glucan derived from oats exerted a comparatively mild influence on the recrystallization of free water in ice cream, resulting in the formation of ice crystals no larger than 16.31 μm. Incorporation of oat and yeast β-glucans typically result in a softer ice cream, but oat β-glucan has been shown to significantly enhance the elastic properties of ice cream, which may contribute to an improved structure. The incorporation of β-glucans into ice cream also improved flavor characteristics, such as creaminess and stickiness, and provided the desired level of sweetness and cold taste when consumed. Conclusions. The addition of oat and yeast β-glucan has been demonstrated to exert a considerable influence on the rheological and physicochemical attributes of ice cream, including its texture parameters, structural elements, and taste perception. [ABSTRACT FROM AUTHOR]

This study investigated the characteristic and foaming properties of microgels derived from aquafaba, a byproduct generated during chickpea cooking processes. Two distinct approaches were employed for microgel production: a top-down method involving the mechanical disintegration of aquafaba gels through household blending and subsequent high-pressure homogenization and a bottom-up method incorporating an additional shearing step during the gelation of aquafaba. The resulting microgels, when spray-dried, exhibited a raisin-like morphology. Upon rehydration, particle size measurements indicated a prevalence of large microgel particles (D[4,3] values of 16, 10 ± 1, 27 and 13, 70 ± 3, 96 µm for top-down and bottom-up methods, respectively). Fourier transform infrared spectroscopy analysis revealed increased starch crystallinity in microgels produced via the top-down method. At the same time, no significant differences in protein secondary structures were observed between aquafaba powder and microgels. Despite similar particle sizes and structural changes, the impact of the foaming agent type (aquafaba powder vs. microgels) and whipping time on foam properties were demonstrated. Notably, aquafaba microgels resulted in higher foam overrun values (between 709.40 and 962.90%) than those reported in the literature, surpassing traditional protein sources such as egg white and whey protein. However, regarding foam stability, aquafaba powder samples outperformed microgels produced through both top-down and bottom-up methods, regardless of whipping time. The introduction of an ultrasonic bath treatment was found to be necessary to enhance the foam stability of microgel suspensions. To further optimize foaming properties and justify the additional cost associated with microgel production, future research should focus on understanding the adsorption mechanisms of aquafaba microgels at the air–water interface. This investigation will contribute valuable insights into improving foaming characteristics, making aquafaba microgels a promising alternative for various food applications. [ABSTRACT FROM AUTHOR]

The purpose of this research was to determine the character of kefir ice cream enrichment with Saccharomyces cerevisiae ATCC 36858 in various concentration. The study was conducted using a complete randomized design with 4 treatments (T0=0%; T1=0.33%; T2=0.66%; T3=1% S. cerevisiae ATCC 36858 (w/v)) and 4 repetitions. The results of the study were processed using ANO VA and DMRT. The treatment increases acidity, ethanol, viscosity and decreases the pH value, overrun, and melting rate of the product (p<0.05). The micro nutrients (C, O, K, Ca, P, Cl, S, Na, Mg, Si) and macro nutrients (protein and fat) has changed (p>0.05). The lactic acid bacteria and yeast content has decrease of 105 CFU/g during 28 days of storage. T2 has a good overall acceptance value with flavor and texture favored by panelists. [ABSTRACT FROM AUTHOR]

Copyright of Indonesian Fisheries Processing Journal / Jurnal Pengolahan Hasil Perikanan Indonesia is the property of IPB University and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Actual cost fluctuations in construction projects are common in the construction industry, including the Kingdom of Saudi Arabia (KSA). This study's objective is to establish a simulation forecasting model for Saudi projects' cost changes that will be used to anticipate the actual cost spent at the project's end. It also indicates if there are cost overruns or savings by considering ten identified cost-risk impact factors. The study involves a systematic, integrated approach to developing system dynamics (SD) to reflect the ten cost overrun impact factors (COICs) in the KSA construction industry. Thus, the Decision-Making Trial and Evaluation Laboratory (DEMATEL) technique aids in evolving a Causal Loop Diagram (CLD) in the SD modeling stages. After performing the consistency and extreme tests, the model is verified by being applied in two case studies (an academic building and an infrastructure project) in Riyadh City, KSA. The main findings reveal that the model provided cost savings for the first and second case studies of 4.8% and 3.76%, respectively. Different experts have evaluated the developed dynamic system. According to the experts who support the developed model, the model is applicable if the contractor has a reasonable profit margin. In contrast, opponents' experts noted that the system still generates a profit margin despite change orders and project delays. The main conclusion that the experts recognize is that the approach successfully considered the relationships between the influencing factors. The findings can be utilized to create an integrated conceptual framework for construction management, which could result in a rapid and profitable project launch.

Copyright of Revista do Instituto de Laticínios Cândido Tostes is the property of Revista do Instituto de Laticinios Candido Tostes and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This study aims at evaluating the potential of concentrated red beet extract-loaded oil-in-water emulsion as a natural colorant in ice cream. The emulsion produced by a combination of rotor-stator homogenization and ultrasonication had a mean droplet diameter and polydispersity index of 1.440 ± 0.048 µm and 0.402 ± 0.04, respectively. Then, ice creams with synthetic red colorant (ICS) and red beet extract emulsion at 10%, 15%, 20%, 25%, and 30% (w/w, with respect to whipped cream) were prepared. The redness values (a*) of ice creams with 15% (12.6) and 20% (17.1) emulsion were comparable to that of ICS (11.7). The physicochemical and sensory properties of test ice creams were compared against control ice cream without colorant. Although red beet extract emulsion influenced the proximate composition and overrun, it did not modify the sensory characteristics and color of ice cream. The storage time of six months did not have a significant effect on the color of test ice creams. [ABSTRACT FROM AUTHOR]

Currently, attention of the aviation community and authorities is being increasingly focused on flight safety in the landing phase. It is accounted for the increased frequency of incidents in the final phase of flight and significant threats associated with the consequences of these events. The statistics of aviation accidents reveals that from 1959 to 2019, 55% of aircraft crashes in the world occurred in the phases of landing and takeoff. The given crashes resulted in 51% of all fatalities on board aircraft. In most cases, causes of these aviation accidents are involved with some kind of human error. Off-design conditions at an aerodrome also have a significant adverse effect on the aviation accident potential and severity. The increasing intensity of flights, airspace congestion, strict ATC-imposed restrictions, the necessity to perform a variety of procedures and general flight crew stress in conjunction with dynamically changing external conditions can disorient a flight crew and lead to a landing with a flight envelope overrange. The search for a solution in terms of preventing aircraft overruns is actively being conducted both by aviation authorities and aircraft manufacturers and operators. Within the framework of this review, the major external and operational factors, affecting the dynamics and the nature of the aircraft roll via the runway, are analyzed, including the context of several accidents that have occurred in recent years. In addition, the article emphasizes the methods to prevent and anticipate aircraft overruns based on the principles of active protection. In particular, the article examines the main operation aspects of onboard avionics systems installed on Boeing and Airbus aircraft and highlights the focus areas of their upgrading. Special attention is paid to the influence of the pilot and the possibility of taking his actions into account to predict an outcome of landing.

In this study, foam properties of meringue batters prepared with black carrot, red cabbage, and red beetroot extracts and the color, bioactive content, and sensory properties of final product were investigated. In general, addition of the extracts to meringue formulation improved both foam capacity and stability of the control (T1). T2 (sample with black carrot extract) was found to maintain color characteristics better even after 60 days of storage. Moreover, total phenolic matter content and DPPH radical scavenging activity of the samples were enhanced by approximately 63% and 172% in T2 compared to T1. Ascorbic acid in T4 (sample with red beetroot extract) was the highest with 36.13 ± 0.17 mg/100 g. However, it can be suggested to improve the taste of the samples. In conclusion, addition of black carrot (T2) or red beetroot (T4) extracts to the meringue formulation was proven to contribute positively to the product properties. [ABSTRACT FROM AUTHOR]

Milk fat-based whipping cream is primarily comprised of cream and whole milk. It has melt-in-the-mouth texture and unique milk flavor. However, milk fat-based whipping cream suffers from poor emulsion stability and foam firmness. The effects of monoacylglycerols (MAGs) with different saturation degrees (M1: 98% saturation, M2: 70% saturation and M3: 30% saturation) on emulsion properties (average particle size, viscosity, and emulsion stability) and whipping properties (overrun, firmness, shape retention ability, and foam stability) of milk fat-based whipping creams were investigated in this study. MAGs significantly decreased particle sizes (from 2.84 to 1.16 μm) and enhanced viscosity (from 350 to 490 cP) of the milk fat-based emulsions (emulsion without MAGs: M0, 5.01 μm, 298 cP) (P < 0.05). MAGs increased the stability of the milk fat-based emulsions with lesser phase separation during centrifugation tests and lower changes in particle sizes and viscosities during temperature cycling tests. Emulsion M1 with highest degree of saturation is less likely to destabilize and phase inverse. The decrease sharply in conductivity can be attributed to the entrapment of large amounts of air. Following that, the conductivity of M1 with low variation indicating high whipping resistance and less likely to coalescence and phase separation. Adding MAGs can significantly enhance overrun (M1: 205.3%, M2: 198.5%, M3: 141.4%) as compared to the control sample (M0: 97.9%) (P < 0.05). In emulsions containing MAGs with high degree of saturation (M1 and M2), firmness (M1: 95 g, M2: 109 g) and shape retention ability of the whipped creams were reduced as compared to control emulsion without MAG (M0: 173 g), but the foam stability (M1: 89%, M2: 91%) was enhanced (M0: 81%); M3 (firmness: 507 g; foam stability: 66%) has the contrasted effects. Whipping cream M2 demonstrated the best whipping properties with high overrun (198.46%), good firmness (109 g), shape retention ability and foam stability (91%). Good quality whipping creams can be obtained by selecting suitable MAGs. [ABSTRACT FROM AUTHOR]

In this work, sugar-reduced whipped creams were prepared using maltodextrin and compound sugars (composed of glucose, sucrose and corn syrup) with a total sugar content of 18.60 wt%. The effects of the different radio between maltodextrin and compound sugars (0:20~9:11) on whipping properties and qualities of sugar-reduced whipped creams were investigated. The water distribution, interfacial protein concentration, partial coalescence, optimum whipping time, overrun, firmness, sensory evaluation and storage stability were compared. The results indicated that the interfacial protein concentration and firmness of whipped creams significantly increased, the storage stability improved, but the sensory evaluation slightly decreased, as the ratio between maltodextrin and compound sugars increased from 0:20 to 3:17. When the ratio between maltodextrin and compound sugars increased to 9:11, lower partial coalescence, overrun, sensory evaluation and storage stability of whipped creams were observed, and the whipping properties and qualities were relatively poor. In summary, considering the effects of whipping properties and qualities, when the ratios between maltodextrin and compound sugars were 3:17 and 5:15, the overrun and firmness of sugar-reduced whipped creams reached 353.3%, 342.2% and 325.6 g, 329.1 g, respectively, and smooth cross-sections were observed, which exhibited good whipping properties and qualities.

The work is devoted to the study of the functional and technological properties of oat β-glucan in low-fat milky ice cream (2% fat) in comparison with the stabilization system Cremodan® SI 320. β-glucan (0.5%) has a greater effect on the cryoscopic temperature of ice cream mixes than Cremodan® SI 320 in the same amount (decrease by 0.166 °C vs. 0.078 °C), which inhibits the freezing process of free water in ice cream during technological processing in the temperature range from −5 to −10 °C. Microscopy of ice cream samples after freezing and hardening shows the ability of β-glucan to form a greater number of energy bonds due to specific interaction with milk proteins. Analysis of the microstructure of ice cream samples during 28 d of storage confirms the ability of oat β-glucan to suppress the growth of ice crystals more effectively than Cremodan® SI 320. Oat β-glucan gives ice cream a rich creamy taste, increases overrun and resistance to melting, which brings this type of frozen dessert closer to a full-fat analogue (10% fat). [ABSTRACT FROM AUTHOR]

A mechanical counterpart of cyclotron motion is found. The configuration of the corresponding device is determined; it may be called a stabilized rotor. The natural rotational frequency (speed) of the rotor is fixed. (It does not depend on the moment of inertia or the angular momentum.) Remarkably, it is the same as the natural oscillation frequency of a pendulum with identical parameters. [ABSTRACT FROM AUTHOR]

The purpose of the work is to study the functional and technological properties of oat beta-glucan both individually and as part of acidophilic-whey ice cream. The research methods, that were used, are well known and have relevant references in the work. At the first stage of the experiment, the functional and technological properties of oat beta-glucan from two manufacturers were studied: «AMULYN» (China) and «DANSON» (China). According to the results of sensory evaluation, beta-glucan «DANSON» received 8.75 points, and «AMULYN» - 10 points. It was found that the water holding capacity of beta-glucan «AMULYN» is 15.45 % higher than with beta-glucan «DANSON», and fat binding capacity is higher by 8.61 %, which is probably due to the different degree of purification of these additives. Therefore, a more effective beta-glucan «AMULAN» was chosen for further use in acidophilic-whey low-fat ice cream. At the second stage of scientific work the influence of oat beta-glucan «AMULYN» on the quality of acidophilic-whey low-fat ice cream was studied. It was found that beta-glucan in the amount of 0.75 % increases the indicator of overrun more than twice compared to the control sample without beta-glucan. Beta-glucan in a certain amount also significantly improves the organoleptic characteristics of ice cream, increases resistance to melting and ensures uniform distribution of the air phase throughout the volume of the product, as evidenced by microstructural analysis of its samples. A significant effect of beta-glucan on the dynamic viscosity coefficient of ice cream mixes has been established. The detected effect allows to reduce the ripening process of ice cream mixtures with beta-glucan in the amount of 0.75 % by 2 hours, provided that the recommended viscosity of these systems is achieved. Thus, the expediency of using oat beta-glucan as an effective functional and technological ingredient in acidophilic-whey ice cream is scientifically substantiated.

Probabilistic time estimation is an essential part of proper risk management in tunneling projects. In recent decades, several models have been developed for this purpose, one of which was developed by Isaksson and Stille (Rock Mech Rock Eng 38:373–398, 2005). In this paper, Isaksson and Stille's probabilistic time and cost estimation model was improved and then applied to estimate the total tunneling time of the headrace tunnel in the Uri hydropower project in India. The improvements allow the user to more accurately account for different types of geological features and disruptive events. The result of the estimation is a distribution of tunneling time. The outcome illustrates how a proper understanding of the geological setting of the project and its effect on construction performance can contribute to effective risk management. Highlights: The application process of an existing model for probabilistic time and cost estimation of tunneling projects was improved. The improved model was used for time estimation in a case study to demonstrate its application. The outcome of the model application is a mixture distribution of total tunneling time. Further discussion is put forward on the general modeling considerations, the shape of the mixture distribution, and application of the model in tunnels with multiple excavation faces. [ABSTRACT FROM AUTHOR]

In this study, manufacturing synbiotic ice cream is containing fermented banana puree by Lactobacillus acidophilus LA5 and Bifidobacterium (Bif) lactis BB12 and probiotic ice cream containing fermented skim milk by the same bacteria under the same conditions. The Viability of probiotic starters, pH and sensorial properties were tested during the storage period, in addition to the overrun. Synbiotic ice cream showed high bacterial count for both species of probiotics, especially Ice.4 treatment (ice cream containing 10% fermented banana puree with same couple strains) which was 7.54 and 7.59 logarithmic (log) colonyforming unit (CFU)/ gram (g) for Lactobacillus (Lb). Acidophilus LA5 and Bif. lactis BB12, respectively, pH registered 5.7, sensorial attributes recorded 84% and overrun reached 78% compared to others trials that inoculated with 5% of the same puree or ice cream with fermented skim milk with (5,10) % or control treatment (without starters). [ABSTRACT FROM AUTHOR]

Ice cream products are sweet and rich in taste, which make them popular desserts among consumers. However, the high-fat and high-sugar contents in ice creams may result in multiple health conditions after prolonged consumption. Camellia oil-based diacylglycerol (CD) oil can reduce the body fat accumulation due to their different metabolic pathways from triacylglycerol (TAG) oil. It is believed that the long-term consumption of CD can improve human's health by lowering the plasma TAG and blood sugar levels. Nevertheless, CD is unsuitable for direct application in ice cream products due to its low solid fat content (SFC). Therefore, in the present work, fractionation was attempted to increase the SFC of the CD. Subsequently, camellia oil, CD, and its solid fractions were characterised and further incorporated in ice cream formulations. It was found that fractionation significantly (p < 0.05) increased the SFC of the CD. The solid fractions of CD exhibited similar physicochemical properties with the oils/fats commonly used for ice cream production, namely palm olein and milk fat. At 0°C, the SFC of the CD solid fractions was 29.33%; whereas at 37°C, the SFC decreased rapidly, which enabled them to melt quickly in the mouth. At the same time, CD solid fractions were rich in ß'-form crystals which contributed to the rich, delicate, and smooth texture for ice cream products. The ice cream formulated with CD solid fractions showed better overrun (48.24%) and hardness (594.18 g) as compared to the ice creams prepared with camellia oil (with the overrun and hardness of 41.27% and 524.36 g, respectively) and CD (with the overrun and hardness of 39.77% and 284.31 g, respectively). The substitution of TAG with CD solid fractions made the formulated ice cream product a healthier dessert, and at the same time provided similar organoleptic properties as conventional ice creams. [ABSTRACT FROM AUTHOR]

The aim of the current study was to investigate the inulin feasibility as a fat replacer in developing the low-fat pea protein vegan ice cream with prebiotic properties. So, the inulin was added at 2, 4, 6, and 8% to pea protein ice cream to replace the rapeseed oil and the melting behavior, hardness, adhesiveness and sensory attributes were compared with inulin-free pea protein ice cream. The results revealed that increased inulin content in the formulations lengthened the first dripping time of the ice cream. Significant (p

The purpose of the work is to study the functional and technological properties of oat beta-glucan both individually and as part of acidophilic-whey ice cream. The research methods, that were used, are well known and have relevant references in the work. At the first stage of the experiment, the functional and technological properties of oat beta-glucan from two manufacturers were studied: «AMULYN» (China) and «DANSON» (China). According to the results of sensory evaluation, beta-glucan «DANSON» received 8.75 points, and «AMULYN» - 10 points. It was found that the water holding capacity of beta-glucan «AMULYN» is 15.45 % higher than with beta-glucan «DANSON», and fat binding capacity is higher by 8.61 %, which is probably due to the different degree of purification of these additives. Therefore, a more effective beta-glucan «AMULAN» was chosen for further use in acidophilic-whey low-fat ice cream. At the second stage of scientific work the influence of oat beta-glucan «AMULYN» on the quality of acidophilic-whey low-fat ice cream was studied. It was found that beta-glucan in the amount of 0.75 % increases the indicator of overrun more than twice compared to the control sample without beta-glucan. Beta-glucan in a certain amount also significantly improves the organoleptic characteristics of ice cream, increases resistance to melting and ensures uniform distribution of the air phase throughout the volume of the product, as evidenced by microstructural analysis of its samples. A significant effect of beta-glucan on the dynamic viscosity coefficient of ice cream mixes has been established. The detected effect allows to reduce the ripening process of ice cream mixtures with betaglucan in the amount of 0.75 % by 2 hours, provided that the recommended viscosity of these systems is achieved. Thus, the expediency of using oat beta-glucan as an effective functional and technological ingredient in acidophilic-whey ice cream is scientifically substantiated. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Agriculture & Nature / Kahramanmaraş Sütçü İmam Üniversitesi Tarım & Doğa Dergisi is the property of Kahramanmaras Sutcu Imam Universitesi and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Ice cream is a popular dessert in Latvia. At present, however, as consumers are watching their calorie intake, ice cream is starting to lose its leading position due to rich fat content. Therefore, development of low-fat or non-fat ice cream can provide a good alternative for consumers. At the same time, reduced fat is a challenge to a producer because it strongly affects the texture and sensory properties of ice cream. The aim of the current study was to assess the physicochemical and rheological properties of whey-based non-fat ice cream, depending on the ingredients used in the formulation. In total, 11 ice cream formulations were developed and evaluated, with differing proportions of the main ingredients. Chemical composition, hardness (after6hof hardening and subsequent two-week storage), overrun and rheological properties were analysed. Higher amounts of pumpkin puree, sugar and whey concentrate decreased the hardness of ice cream, and increased the overrun. Thus, higher proportions of pumpkin puree and whey concentrate significantly influenced product formulation by stabilising and strengthening air cells. Both an increased proportion of pumpkin puree and gelatine increased complex viscosity. There was a positive correlation between carbohydrate content and ice cream hardness after two-week storage, as well as between protein content and complex viscosity. [ABSTRACT FROM AUTHOR]

Introduction: The aim of this study was to investigate the chemical, textural and sensory properties of some fruit-added ice creams. Methods: For this purpose, 6% fruit puree (blackberry, raspberry, kiwi, banana, and sour cherry) added to the ice cream formulation and the produced ice creams were stored at -18°C for 60 days. Results: Titration acidity, pH, colour (L*, a*, b*), first drip time, melting rate, overrun, viscosity, texture, total phenolic content (TPC) values were determined. Fruit-added ice creams had significantly higher dry matter content than control samples (p 0.05). It was observed that titration acidity and stickiness values of ice creams generally increased while pH and hardness values decreased with fruit addition (p 0.05). Although the viscosity values of ice cream mixes showed variability, no significant difference was determined between ice cream samples (p>0.05). Compared to the plain ice cream (DS), the addition of fruit puree to the ice cream increased the TPC (p 0.05). Sensory analyses indicated that banana (DM) and blackberry (DB) added ice creams were the most popular varieties in terms of general acceptability. Conclusions: Thanks to the natural antioxidants, minerals, vitamins, nutritional fibers and natural color ingredient in fruits, it increases the nutritional values of ice cream increases the attractiveness to people.

In this study was investigated the effect of raw material and the production process on the physicochemical composition and color of confectionery mousses. For this approach, two different mousses’ production procedures were used and the chemical composition (fat, moisture, protein content and soluble substances concentration), physical parameters (overrun, density, specific volume), and color were determined. The dairy cream mousse samples (M1 and M3) presented a higher fat content (33.68% and 30.57%), while the protein content varied from 0.9% to 3.42%, being influenced by the raw materials used in the production process. Color measurements indicated that the mousses based on vegetable cream were whiter with a brightness (L*) ranging between 90.04 – 94.25 and a higher whiteness index. The results of one factor analysis of variance — ANOVA showed that the color difference between mousse samples is statistically significant (p

In this research the results of analytical studies are presented, which prove the lack of data on influence of aging process on dispersion of structural elements in ice cream with fat mass fraction of 6% or less, and experimental studies on definition of dispersion of air phase and ice crystals in milk ice cream. It was found that the process of the mix aging doesn’t significantly affect the dispersion of air phase and ice crystals in ice cream with fat mass fraction of 3%. In ice cream with fat mass fraction of 6%, made from a mix, the dispersion of the air phase increased along with the aging process, and the size of almost all air bubbles were less than 50 microns. At the same time the dispersion of ice crystals increased by no more than 10%. The decrease in dispersion of the air phase during the storage period was observed, mostly in ice cream with a fat mass fraction of 6% produced of the cured mix. The research results have the practical importance as they justify the need for the aging process in the production of ice cream with a low mass fraction of fat and determine the necessity of further research in this area.

Ice cream is a popular frozen milk products worldwide. In the same time, maple syrup is one of the few products in the Middle East, Asia and Iraq, that has been used as a natural local substance instead of sucrose. This food product as health and nutritional benefits compared to sucrose. That's why this research aims to assess the extent to which maple syrup ratios differ in the physical, chemical, microbiological and sensory aspects of low-fat ice cream. The chemical, physical and sensory characteristics of produced ice cream in our food science laboratory were evaluated. Samples were divided into 5 sections: Control sample (A) with 100% sucrose, Sample (B) with 75% sucrose and 25% maple syrup, Sample (C) with 50% sucrose and 50% maple syrup, Sample (D) with 25% sucrose and 75% maple syrup and Sample (E) with 100% maple syrup. Following parameters were examined: carbohydrates has been calculated via the (by the spectrometer), total solids (by the drying oven at 110 0C), fat (via the Gerber test), ash (furnace burning), and pH (by pH meter). Also were determined: basic specific weight of the product (by density vial), viscosity mixture ice cream (by viscosity meter), melt resistance (via loss, %), the length of the product's staying solid and overrun (using formulae: overrun = x100 [(W1 - W2) / W2], where W1 = weight of 250 mL of the mix and W2 = weight of 250 mL of ice cream). The sensory assessment it was done by panel test (25 participants who completed assessment of ice cream for: flavor, body and texture, color, and appearance). Results showed decrease in total solids by increasing replacement of sucrose with maple syrup from 35.14 for (Sample A) to 31.29 for fully replaced sample (sample E). Similarly, carbohydrates also decreased to 20.73 in sample (E). Maple syrup contains organic acids, consequently, pH decreased to 4.92 in sample E. In contrast, ash percentage increased by increasing the substitution rate, from 0.91% in sample A, reaching 1.49% for the ice cream sample with a 100% substitution rate (Sample E). For the viscosity and specific weight, both decreased in most of the treatments compared to the control sample due to the decrease in the total solids rate. Melting resistance of the ice cream samples gradually decreased with the increase in the replacement percentage. Sensory assessment of ice cream samples obtained with different values between treatments, where sucrose replacement with maple syrup improves flavor, textures, color and appearance, especially for ice cream samples with an alternative rate of 50% and 100%. The resulting ice cream by replacing maple syrup with sucrose led to a decrease in total solids, carbohydrates, pH, specific weight, viscosity, and melting resistance, while ash and excess ratio were improved, the values of the sensory properties of ice cream were improved, which is a result of used maple syrup recipes. Overall we can conclude that maple syrup is a promising replacement of sucrose in low-fat ice cream. [ABSTRACT FROM AUTHOR]

Ice milk is a low-fat frozen dairy product, which is much cheaper than ice cream. The texture of low-fat products is one of the most important issues in the marketing of these products. There has been a lot of research on the use of surfactants in ice cream formulations, which shows the ability of these compounds to increase consistency and agitation and aeration, improve melting resistance, create a softer and creamier texture, and increase the overrun. The present study investigated the effect of adding Chubak root extract powder to ice milk on the quality of this product. Ice milk mixture was produced with different concentrations of Chubak extract powder (0, 0.015, 0.030 and 0.045 g/kg) and the changes in physicochemical and sensory properties of ice milk were investigated. The results showed that increasing the concentration of the extract in ice milk increased the consistency coefficient, overrun, melting resistance, creaminess and overall acceptance, while the values of flow behavior index, hardness, adhesiveness, roughness and coldness decreased. These results can be related to increased water absorption, improved agitation, increased fat instability and smaller ice crystals. Sensory evaluation showed that ice milk containing 0.045 g/kg Chubak root extract powder had the highest overall acceptance and gained more scores. It can be concluded that the use of Chubak root extract powder in the preparation of ice milk can improve the functional characteristics of the product so that it can achieve a higher position in the group of frozen dairy products. [ABSTRACT FROM AUTHOR]

According to this research, time and cost overruns in construction initiatives of Pakistan. So, carried out the qualitative questionnaire survey to collect the data for each time and cost invades. For distributing the questionnaire, visited many construction businesses of Pakistan like National Engineering Services Pakistan (NESPAK), Construction & Works (C&W), National Logistics Cell (NLC) and many other non-public companies. Also, h designed the on-line filling questionnaire and used the net (social media) to distribute the questionnaire however the response is very inadequate. Distributed 70 questionnaires and capable to receive 50 questionnaires back. And used the SPSS software for evaluation of our questionnaire data and discovered the results. SPSS is a statistical package for beginning, intermediate, and superior statistics analysis. Also calculated the relative importance index (RII) for all trouble and as mentioned by outcomes have given the rank to each factor. Found the effects of questionnaire survey facts that the most integral element which is accountable for time overruns is ‘’delay in economic guide by using proprietor to the contractor (stage with the aid of stage payment)’’ having relative importance index (RII=0.796). Sometimes the consumer is neglecting his obligations to lift on the building challenge and shows his laziness to pay the “pay progress” to the contractor. This causes conflicts between the contractor and client, the work stops to pay development regulates. Find out the outcomes of a questionnaire statistics after analysis the most quintessential issue is “Change orders with the aid of owner in the course of construction”, having relative significance index (RII=0.756). When the client is interfering in the development initiatives again and again then it creates issues for contractors, employees and consultants then the task is struggling from time and cost overruns.

Sorghum syrup has a saturated carbohydrate composition, which includes cellobiose, maltose, mannose, rhamnose, ribose, fructose, glucose, and sucrose. The present research featured the physicochemical properties of sugar sorghum syrup, i.e. average molecular weight, density, solubility in water, and melting point, and its prospective use in the production of soft ice cream. The carbohydrate composition of sugar sorghum syrup was defined by the method of normal-phase high-performance liquid chromatography. The antioxidant activity of sorghum syrup was determined using the amperometric method. The study of its physicochemical properties proved that it can be used in soft ice cream technology. The sweetness coefficient was determined in comparison with sugar solution and by a taste panel. With an average number of panelists equal to 5, the value of equivalent sweetness was 1.5. This sweetness of sorghum syrup was equivalent to the sweetness of the sucrose solution with minimal concentration. The assessment of the antioxidant activity of sorghum syrup indicated the possibility of its use in functional products with antioxidant properties. The paper introduces a recipe for soft ice cream: cream (20% of fat), milk (3.2% of fat), skimmed milk powder, sorghum syrup, stabilizer ‘Cremodan® SE 334 VEG’, Citri-Fi dietary fiber. The overrun was studied by the method of determining the volume fraction of air; the acidity was determined by the titrimetric method. The resistance to melting was assessed using a cylindrical sample with a diameter of 35 mm and a height of 5 cm. The sample was thermostated at 25 ± 1°C, while the sample area was fixed at regular intervals. The overrun of soft ice cream was 85%, the resistance to melting equaled 20 minutes. Soft ice cream is a popular product among all groups of the population and is widespread in cafes, restaurants, and health-resorts.

The results of studies of physical changes of the structure of milk ice cream at fat content of 4.0 % — 6.0 % and frozen whipped fruit desserts at different degree of overrun with/without addition of whey and whey protein concentrate are given in the paper. It is shown that the storage temperature affects the dispersion of structural elements of frozen whipped fruit desserts. An average size of air bubbles of frozen whipped desserts stored at minus 18°C is 1.2 –1.4 times larger than the size of the bubbles of the samples stored at minus 25°С. The average size of ice crystals increased 1.4 times after 9 months of storage at minus 18°C. The average size of air bubbles of ice cream at 4 % fat content increased 1.5 times after 6 months of storage, and the ice crystals size increased 1.1 times. It is recommended to use the storage temperature below minus 25°С to keep the quality of ice cream and frozen whipped desserts. Milk ice cream and frozen fruit desserts are recommended to be stored at minus 18°С during not more than 6 months.

Whipped cream is one of the most popular dairy products with a complex structure of foam emulsion. Production of low fat whipped cream with fat substitutes is recommended with regard to the high fat content in whipped cream and side effects of fat on the public health. Based on, the effects of whey protein concentrate, carboxymethyl cellulose, xanthan gum and mix of them were investigated on the properties of low fat whipped cream. For this purpose, different amounts of them were determined by the surface response design and then they were added to the cream with 20% fat. Then, apparent viscosity, cream firmness, particle size distribution, foam stability, overrun tests, sensory evaluation, color characteristics (L *, a *, b *) were done on the samples. The results showed that fat substitutes in low fat whipped cream compared to the control sample were increased the apparent viscosity, overrun, firmness, foam stability and change in particle size (p<0/05). However, the stabilizers had no alone statistically effects on the color factors. Also, whey protein concentrate in compared with other treatments had the highest overrun and lowest particle size, xanthan gum had the lowest water leakage and carbohydrates, especially xanthan, had the highest viscosity and firmness (p<0/05). Based on the sensory evaluation data, optimal sample that contain 0.35 whey protein concentrate and 0.15 xanthan and carboxymethyl cellulose had statistically more desirable than control and other treatments in texture and overall acceptance. At the end, we pointed out that these additives could be a good alternative to reduce the percentage of fat in whipped cream due to they improve the physical, rheological and sensory properties of whipped cream without significant effects on the most of external parameters such as color and sensory. [ABSTRACT FROM AUTHOR]

Copyright of Jurnal Ilmiah Pangan Halal is the property of Universitas Djuanda and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Nearly one-half of all construction projects exceed planned costs and schedule, globally [1]. Owners and construction managers can analyze historical project performance data to inform cost and schedule overrun risk-reduction strategies. Though, the majority of open-source project datasets are limited by the number of projects, data dimensionality, and location. A significant global customer of the construction industry, the Department of Defense (DoD) maintains a vast database of historical project data that can be used to determine the sources and magnitude of construction schedule and cost overruns for many continental and international locations. The selection of data provided by the authors is a subset of the U.S. Federal Procurement Data System-Next Generation (FPDS-NG), which stores contractual obligations made by the U.S. Federal Government [2]. The data comprises more than ten fiscal years (1 Oct 2009 – 04 June 2020) of construction contract attributes that will enable researchers to investigate spatiotemporal schedule and cost performance by, but not limited to: contract type, construction type, delivery method, award date, and award value. To the knowledge of the authors, this is the most extensive open-source dataset of its kind, as it provides access to the contract data of 132,662 uniquely identified construction projects totaling $865 billion. Because the DoD's facilities and infrastructure construction requirements and use of private construction firms are congruent with the remainder of the public sector and the private sector, results obtained from analyses of this dataset may be appropriate for broader application.

Penelitian ini bertujuan untuk mengetahui proses pembutan, formulasi, aktivitas antioksidan, sifak fisik, dan sensoris es krim dengan penambahan sari buah apel agar tercipta produk es krim yang baik dengan faktor penambahan sari apel sebesar 0%; 25%; 50%; dan 75%. Rancangan Acak Lengkap (RAL) dengan 5 kali pengulangan digunakan dalam penelitian ini. Data yang diperoleh dianalisis dengan cara menguji langsung sampel sebanyak 2 perlakuan dengan masing-masing perlakuan menggunakan 2 pengulangan untuk aktivitas antioksidan, ANOVA untuk sifat fisik, sedangkan uji Kruskal Wallis digunakan untuk data organoleptik. Hasil penelitian menunjukkan penambahan sari apel menmeningkatkan aktivitas antioksidan dan berpengaruh nyata (p

Introduction: The aim of this study was to investigate the chemical, textural and sensory properties of some fruit-added ice creams. Methods: For this purpose, 6% fruit puree (blackberry, raspberry, kiwi, banana, and sour cherry) added to the ice cream formulation and the produced ice creams were stored at -18°C for 60 days. Results: Titration acidity, pH, colour (L*, a*, b*), first drip time, melting rate, overrun, viscosity, texture, total phenolic content (TPC) values were determined. Fruit-added ice creams had significantly higher dry matter content than control samples (p<0.05). The overrun rate of ice creams decreased with the addition of fruit although the difference between ice cream varieties was insignificant (p>0.05). It was observed that titration acidity and stickiness values of ice creams generally increased while pH and hardness values decreased with fruit addition (p<0.05). At the end of the storage period, the first drip time of the ice creams decreased and the melting rates increased. However, no statistically significant difference was observed between the storage periods (p>0.05). Although the viscosity values of ice cream mixes showed variability, no significant difference was determined between ice cream samples (p>0.05). Compared to the plain ice cream (DS), the addition of fruit puree to the ice cream increased the TPC (p<0.05). No statistically significant difference was found between storage times of ice cream samples in terms of pH, titration acidity, colour values, first drip time, melting rate, viscosity, and TPC (p>0.05). Sensory analyses indicated that banana (DM) and blackberry (DB) added ice creams were the most popular varieties in terms of general acceptability. Conclusions: Current study suggests that the natural antioxidants, minerals, vitamins, nutritional fibers and natural color ingredient in fruits increase the nutritional values of ice cream as well as its attractiveness to people. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In this study was investigated the effect of raw material and the production process on the physicochemical composition and color of confectionery mousses. For this approach, two different mousses' production procedures were used and the chemical composition (fat, moisture, protein content and soluble substances concentration), physical parameters (overrun, density, specific volume), and color were determined. The dairy cream mousse samples (M1 and M3) presented a higher fat content (33.68% and 30.57%), while the protein content varied from 0.9% to 3.42%, being influenced by the raw materials used in the production process. Color measurements indicated that the mousses based on vegetable cream were whiter with a brightness (L*) ranging between 90.04 - 94.25 and a higher whiteness index. The results of one factor analysis of variance -- ANOVA showed that the color difference between mousse samples is statistically significant (p<0.001). [ABSTRACT FROM AUTHOR]

Copyright of Journal Of the College of Law /Al-Nahrain University is the property of Republic of Iraq Ministry of Higher Education & Scientific Research (MOHESR) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Summary: The objective of this study was to evaluate the effect of apple peel polyphenol extract (APPE) on the microbiological and physicochemical properties of yoghurt ice cream stored at −20 °C for 90 days. Five level of APPE were added in yoghurt ice cream as: CTL (control without APPE); AE1 (1% APPE); AE2 (2% APPE); AE3 (3% APPE); AE4 (4% APPE); and AE5 (5% APPE). Samples with APPE had viable counts of Lactobacillus acidophilus and Bifidobacterium lactis of ≥8 log cfu g−1 and >7 log cfu g−1, respectively, during 90 days storage except the control sample. The highest viability of probiotics was obtained in the sample fortified with 5% APPE. The presence of APPE increased the acidity, decreased the melting rate and enhanced the overrun. Compared with the control sample, the hardness of the experimental samples increased with the fortification of APPE. The addition of APPE significantly increased sensory attributes. [ABSTRACT FROM AUTHOR]

BACKGROUND Recombinant plant‐based whipping cream (RSWC) has been widely studied in recent years. The present study investigated the effects of soybean protein and its hydrolysates on the stability and physical properties of the RSWC. The RSWC was made with 28% soybean oil bodies and 4% additional soy proteins or its hydrolysates. The proteins used were soy protein isolate, 7S, 11S, oil body protein, soybean proteins isolate hydrolyzed by pepsin (SPHPe) and soybean protein isolate hydrolyzed by papain (SPHPa). RESULTS: RSWC made with SPHPa containing a large amount of small‐molecule polypeptide had the lowest apparent viscosity, shortest whipping time, best overrun and worst whipping stability, whereas RSWC made with SPHPe containing the α, β subunit and small‐molecule polypeptides exhibited the second highest overrun and best whipping stability. The partial coalescence of fat and confocal micrographs of cream emulsions suggested that oil body protein was displaced by the small peptides from the interface, which led to partial destabilization and sufficient coalescence of fat globules after aging and whipping. CONCLUSION: Selectively hydrolyzed soy protein, such as SPHPe, can be used for the production of RSWC with sufficient overrun and whipping stability. This research is of great significance and opens a route to production of the recombinant plant‐based cream in the future. © 2020 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Raw, retrograded and retrograded-annealed starches obtained in a previous novel study from three rice varieties widely differing in apparent amylose content (22.7%, 9.8% and 0.3%) were applied for partially replacing fat in fresh cream to prepare to the consistency of whipping cream with approximately 15% final fat concentration. Properties of the whipped creams were studied and compared with a commercial whipping cream taken as standard. Differences between the mean values were assessed by Duncan’s multiple range tests at a significance level of 95%. Fat replacement resulted in whipping time as low as 60 seconds and improved foam stability, of the whipped creams with significant overrun (up to 44%), suggesting industrial applicability of the starch samples as fat replacers. Incorporated starch resulted in better water retention and structural stability lower weeping out of liquid upon freezing and thawing. Modified waxy starch substitution resulted in cream texture closest to the commercial cream standard, suggesting efficient fat replacement. Thereby, starch incorporated whipping cream with more than 62% lower fat content than commercial variants could be obtained. This would thereby help in lower glycemic index, low calorie and lower priced alternative to common fat-rich whipping creams. [ABSTRACT FROM AUTHOR]

Air incorporated during dynamic freezing influences the development of the microstructure and the final texture of frozen desserts. Frozen desserts were manufactured with 100–175% overrun from a constant ice cream mix formulation. Microstructural elements (fat, air, and ice phases) of the frozen desserts were then investigated and related to the melting, rheological, and sensory properties of the product. Mean ice crystal and air cell size were found to decrease with increasing overrun, and the extent of fat destabilization increased. Frozen desserts manufactured with higher overrun had slower drip‐through rate and better shape retention after melting at ambient conditions, demonstrating that fat destabilization and the interplay of fat, air, and serum phases affect the melting behavior. Structural elements also influenced the rheological behavior, as measured by oscillatory thermo‐rheometry. Frozen desserts had similar rheological properties at temperatures below the freezing point due to the presence of ice, and the values of G′ and G″ (solid‐like and viscous‐like character, respectively) increased with increasing overrun above the freezing point, corresponding to a more solid‐like structure. Slight differences in sensory denseness and breakdown were detected, but sensory texture was not significantly different for the frozen desserts studied. This study provided insights into the role of air in ice cream and frozen desserts, and its influence on product texture. [ABSTRACT FROM AUTHOR]

In recent years, people have become interested in consuming low-fat foods as this reduces the risk of obesity and cardiovascular disease. For this reason, this study optimized the incorporation of passion fruit epicarp (PFE) as a partial fat substitute in dairy ice cream. For this purpose, a central composite rotational design 22 was performed and 5 response variables were optimized, of which 4 variables were maximized (percentage overrun, hardness, adhesiveness, and color coordinates L*, a*, b*), while the melting rate was minimized as a function of two factors (% PFE and % fat). The stability of three types of ice cream was then evaluated: experimental ice cream (3% milk fat and 0.97% PFE), commercial ice cream (4% milk fat and 2% vegetable fat) and control ice cream (3% milk fat without PFE added), according to their physicochemical and sensory properties during 57 days of storage (−22 °C, 85% relative humidity). The results showed that it was possible to reduce the milk fat by up to 25% by adding PFE (0.97%), which significantly reduced the melting rate and resulted in higher hardness (N), adhesiveness and increased yellowness compared to the commercial samples. The optical microscopy analysis also showed that PFE keeps the air bubbles immobile due to the increased viscosity in the serum phase during the 57-day storage. [ABSTRACT FROM AUTHOR]

[Display omitted] • Effects of genetic variants and glycosylation on whipping properties were examined. • Bovine ĸ- and β-casein genetic variants did not affect whipping properties. • A lower degree of κ-casein glycosylation resulted in superior whipping properties. • Larger casein micelle size resulted in superior whipping properties. This study investigated the individual and combined effects of ĸ-Casein (ĸ-CN; AA, AB, BB), β-Casein (β-CN; A1A1, A1A2, A2A2) and high and low ratios of glycosylated ĸ-CN to total ĸ-CN, referred to as the glycosylation degree (GD), on bovine cream whipping properties. The genetic variants of individual cows were identified using reversed-phase high-performance liquid chromatography (RP-HPLC) and verified through liquid chromatography–mass spectrometry (LC-MS). A previously discovered relationship between days-in-milk and GD was validated and used to obtain high and low GD milk. Whipped creams were created through the mechanical agitation of fat standardised cream from milk of different ĸ-CN, β-CN, and GD combinations, and whipping properties (the ability to whip, overrun, whipping time and firmness) were evaluated. No significant correlation was measured in whipping properties for cream samples from milks with different ĸ-CN and β-CN genetic variants. However, 80 % of samples exhibiting good whipping properties (i.e., the production of a stiffened peak) were from milk with low GD suggesting a correlation between whipping properties and levels of glycosylation. Moreover, cream separated from skim milk of larger casein micelle size showed superior whipping properties with shorter whipping times (<5 min), and higher firmness and overrun. Milk fat globule (MFG) size, on the other hand, did not affect whipping properties. Results indicate that the GD of κ-CN and casein micelle size may play a role in MFG adsorption at the protein and air interface of air bubbles formed during whipping; hence, they govern the dynamics of fat network formation and influencing whipping properties. [ABSTRACT FROM AUTHOR]