The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals. Buttermilk was more abundant in monoenoic and polyenoic fatty acids than raw milk and cream. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. Chains of milk fat globules were observed in buttermilk. In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym. W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Cream was characterised by significantly greater changes in the melting and crystallisation enthalpy of milk fat and significantly higher peaks than milk and buttermilk.
The thermal history of the samples influenced the results. A thermal analysis demonstrated significant (p≤0.05) differences in the parameters of fat crystallisation and melting peaks between raw milk, buttermilk and cream. Chains of milk fat globules were observed in buttermilk. Among natural emulsifiers, milk proteins, such as casein and whey proteins, have several benefits for the formation of emulsion-based delivery system due to. A microscopic analysis revealed that an increase in fat content intensified the agglomeration of milk fat globules in cream relative to milk. Buttermilk was characterised by the greatest variations in the size of milk fat globules. The analysed products were arranged in the following descending order based on the size of milk fat globules, expressed by the Sauter mean diameter: cream > raw milk > buttermilk. The size of milk fat globules was measured by the laser diffraction method the fatty acid profile of milk fat was determined by gas chromatography and the thermal properties of freeze-dried samples were determined by differential scanning calorimetry. Emulsion: a suspension of droplets of one liquid in another. The aim of this study was to compare selected milk fat parameters, including the size of milk fat globules, fatty acid profile and thermal properties, based on the thermal history of milk, cream and sweet buttermilk obtained during continuous churning in butter production. When milk and cream turn to butter, there is a phase inversion from an oil-in-water emulsion to a water-in-oil emulsion.
Milk fat undergoes modification during butter production, which can alter its parameters and suitability for processing.
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