Effect of processing conditions on physical properties of a milk fat model system: Microstructure

The effect of processing conditions on the microstructure of three blends of 30, 40, and 50% high‐melting fraction [Mettler dropping point (MDP)=47.5°C] in the lowmelting fraction (MDP=16.5°C) of milk fat was studied. The effect of cooling and agitation rates, crystallization temperature, chemical composition of the blends, and storage time on crystalline microstructure (number, size, distribution, etc.) was investigated by confocal laser scanning microscopy (CLSM). To improve resolution, a mix of Nile blue and Nile red dyes was dissolved in the melted samples in proportions that did not modify the nucleation kinetics. Samples were then crystallized by cooling (0.2 or 5.5°C/min) to crystallization temperature (25, 27.5, and 30°C). After 2 h at crystallization temperature, a slurry was placed on a microscope slide and samples were stored 24 h at 10°C. During this period, more material crystallized. Slowly crystallized samples (0.2°C/min) formed different structures from rapidly crystallized samples (5.3°C/min). Crystals were sometimes diffuse and hard to distinguish from the liquid. Samples were darker as a result of this solid‐mass distribution. However, rapidly crystallized samples had well‐defined crystals and seemed to be separated by a distinct liquid phase. These crystals were not in touch with each other as was the case for slowly crystallized samples. Higher agitation rates led to smaller crystal size due to enhanced nucleation. Larger crystals were formed when crystallization occurred at higher temperatures. Storage time resulted in an increase of crystal size. Larger crystal size and structures with more evident links had a more elastic behavior with higher elastic modulus E’.