Composition and Microscopy of Reformulated Creams from Reduced‐Cholesterol Butteroil

A reduced‐cholesterol butteroil was emulsified with different milk‐derived components into three 20% milk fat cream formulations. Electron microscopy showed an oil‐in‐water emulsion typical of milk lipid globules in natural cream. Heat treatment and homogenization had no effect on cream composition (p > 0.05). Homogenization pressure had no effect on amount of protein associated with lipid globules but more phospholipid was associated with the lipid globules at 13.6/3.4 MPa (p ≦ 0.05). Formulation had significant effects on cream composition and amount of protein and phospholipid associated with lipid globules. Cholesterol was reduced 65 to 76% lower than that of natural cream.