65–70◦C by 10 min. In the second st

65–70
◦
C by 10 min. In the second stage, the liqueur cream base was
premixed under the same agitation conditions as stage one but at
lower temperature (45–55
◦
C) by another 10 min. Then, the preemulsion was prepared by mixing using the Rotor–Stator system
at 2000 rpm – 20 min at 40
◦
C and finally it was homogenized in
the homogenizer GEA-NIRO (USA). The cream liqueur was bottled
and pasteurized in a water bath at 90–95
◦
C for 20 min, followed by
cooling with cold water and then analyzed.
2.2. Caseinate dispersions
Alcohol-free caseinate dispersion samples (20 mL) having different protein contents (3 and 4% (w/v)), were titrated with absolute
ethanol under constant agitation and temperature of 25
◦
C until
visible coagulation was observed. A small amount of ethanol (1 mL)
was added each time using a lab burette. The wall glass of reservoir was observed for the first visible coagulated particles. The
initial and apparent pH were recorded and monitored systematically during titration using a commercial pH meter previously
calibrated (model Bench top pH-meter, Term Orion, USA). Turbidity of caseinate dispersion could also be monitored during titration
reading the absorbance at 600 nm (visible light) as an estimation of aggregation. A commercial spectrophotometer was used
to measure the absorbance (model Genesys 10 UV Scanning Spectrophotometer, USA)[3,9].
2.3. Cream liqueurs preparation with different mixtures of
commercial caseinate batches
Cream liqueurs were made with different mixtures of commercial caseinate batches (i.e., #102 and 106) at the following fixed
content ratios: 20/80, 60/40 and 40/60 (w/w%). These mixtures
were prepared following the same formulation fromTable 2.
2.4. Rheology measurements
Preparation of emulsion for viscosity measurements was as follows: 70.3 g of a caseinate batch without alcohol (about 67.5 g of
dry matter) was weighed in a 600 mL beaker (weight A, g) and cold
water (379.7 g) was slowly added using a Rotor–Stator system at
300 rpm – 20 min at 25
◦C. The mixture was stored for 12 h at room
temperature to stabilize and to allow for lumps to be moistened.
Then the beaker with its contents was placed in a water bath at 70
◦
C
for 30 min under occasional stirring to keep a homogenous solution.
After dissolving, the mixture was completed to the initial weight
(A + 450 g) to compensate for evaporated water, cooling the beaker
under running water at 20
◦
C for 4 h. The rheological measurements
were performed on a strain-controlled rheometer TA Instruments
Rheometer (model AR2000, UK) using a double concentric geometry. The viscosity was measured at different storage times and
temperatures (0, 15, 30 and 45 days, 25 and 40
◦
C, respectively).
The samples at 0 days storage time were given 40 min of stabilization time after preparation. The emulsions were characterized
under unidirectional steady shear and oscillatory flow. The storage
G

and lossG

moduliwere determined through small amplitude
oscillatory shear flows at frequencies ranging from 1 to 400 rad/s

Hasil (Bahasa Indonesia) 1:

65-70◦C dengan 10 min. Dalam tahap kedua, adalah basis krim likercampuran di bawah kondisi agitasi yang sama sebagai tahap satu tetapi padasuhu yang lebih rendah (45-55◦C) dengan lain 10 menit. Kemudian, preemulsion disiapkan oleh pencampuran menggunakan sistem Rotor-Statorpada 2000 rpm – 20 menit yang lalu◦C dan akhirnya itu homogen dipengaduk magnet GEA-NIRO (USA). Krim liker botoldan dipasteurisasi dalam penangas air pada 90-95◦C untuk 20 menit, diikuti olehpendinginan dengan air dingin dan kemudian dianalisis.2.2. Caseinate dispersiCaseinate bebas-alkohol dispersi sampel (20 mL) yang memiliki isi protein yang berbeda (3 dan 4% (w/v)), dititrasi dengan mutlaketanol di bawah konstan agitasi dan suhu 25◦C sampaikoagulasi terlihat diamati. Sejumlah kecil etanol (1 mL)ditambahkan setiap kali menggunakan buret laboratorium. Dinding kaca reservoir diamati untuk partikel digumpalkan terlihat pertama. Theawal dan jelas pH yang direkam dan dipantau secara sistematis selama titrasi menggunakan komersial pH meter sebelumnyadikalibrasi (model bangku atas pH meter, istilah Orion, USA). Kekeruhan dispersi caseinate juga dapat dipantau selama titrasimembaca absorbansi di 600 nm (terlihat cahaya) sebagai perkiraan tentang agregasi. Spektrofotometer komersial digunakanuntuk mengukur absorbansi (model Genesys 10 UV pemindaian Spectrophotometer, USA) [3,9].2.3. krim minuman persiapan dengan campuran yang berbeda daricaseinate komersial batchMinuman krim dibuat dengan campuran yang berbeda dari batch komersial caseinate (yaitu, #102 dan 106) di berikut tetapkonten rasio: 20/80, 60/40 dan 40/60 (w/w%). Campuran inidisusun mengikuti fromTable formulasi sama 2.2.4. rheology pengukuranPersiapan emulsi untuk pengukuran viskositas adalah sebagai berikut: 70.3 g caseinate batch tanpa alkohol (sekitar 67,5 gbahan kering) ditimbang dalam beaker 600 mL (berat A, g) dan dinginair (379.7 g) perlahan-lahan ditambahkan menggunakan sistem Rotor-Stator di300 rpm – 20 menit yang lalu◦C. Campuran disimpan untuk 12 h di kamarsuhu untuk menstabilkan dan memungkinkan untuk benjolan untuk dapat dibasahi.Kemudian beaker dengan isinya diletakkan dalam penangas air pada 70◦Cselama 30 menit di bawah aduk sesekali agar solusi homogen.Setelah membubarkan, campuran selesai berat awal(A + 450 g) untuk mengimbangi air menguap, pendinginan beakerdi bawah air mengalir di 20◦C untuk 4 h. Pengukuran rheologicaldilakukan pada ketegangan yang dikendalikan rheometer TA instrumenREOMETER (model AR2000, UK) menggunakan geometri konsentris ganda. Viskositas diukur saat penyimpanan yang berbeda dansuhu (0, 15, 30 dan 45 hari, 25 dan 40◦C, masing-masing).Sampel saat penyimpanan 0 hari diberikan 40 min stabilisasi waktu setelah persiapan. Emulsi ditandaidi bawah searah geser yang stabil dan aliran oskilasi. PenyimpananGdan lossGmoduliwere ditentukan melalui amplitudo kecilgeser oskilasi arus pada frekuensi yang mulai 1-400 rad/s