Abstract
Cream from milk fat or vegetable fat was added to custard pudding as a substitute for a similar amount of egg or milk, and the properties of the pudding samples were investigated.. The softness of the pudding with 10~30% of milk substituted by cream from milk fat increased with increasing amount of cream. Cream from vegetable fat increased the softness when substituting up to 10% of milk, before decreasing to the softness level without cream when substituting 20~30%of the milk. When egg was substituted, the softness of the pudding with each kind of cream similarly increased with increasing amount of cream. Microscopic observation of the structure of these pudding samples suggested that the relatively large particles of milk fat interfered with the correlation between protein molecules to form a soft gel, while the smaller particles of vegetable fat were coagulated by heating to form a hard gel.
