Microwave vacuum drying of dairy cream: processing, reconstitution, and whipping properties of a novel dairy product

Traditional ways to preserve cream involve processing it into butter, butter oil, or frozen storage. These technologies do not the unique functionality of with respect whipping butter. In this work, microwave vacuum drying (MVD) was investigated as a method manufacture dehydrated cream. Dehydrated microstructure, color, and free fat were evaluated using scanning electron microscopy, colorimetry, solvent extraction, respectively. Effects homogenization on reconstituted microstructure confocal laser particle sizing, texture analysis whipped Reconstituted MVD faster, more cohesive firmer when 2-step at 3.5/7 MPa used. Fat globules in covered by phospholipids, explaining cream's similar compared pasteurized results may foster development novel shelf stable highly functional dairy products MVD.