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Effects of high‐pressure homogenisation on physicochemical characteristics of partially skimmed milk
Author(s) -
Pedras Marcelo M.,
Tribst Alline A. L.,
Cristianini Marcelo
Publication year - 2014
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12378
Subject(s) - skimmed milk , chemistry , denaturation (fissile materials) , food science , lightness , whey protein , viscosity , ethanol , nitrogen , milk protein , dairy industry , apparent viscosity , precipitation , chromatography , materials science , biochemistry , nuclear chemistry , organic chemistry , composite material , physics , meteorology , optics
Summary The changes in partially skimmed milk (0.5% fat) physicochemical properties and proteins after high‐pressure homogenisation ( HPH ) at 100, 200 and 300 MPa were investigated. Processing parameters and changes in p H , ethanol precipitation stability, lightness, whey protein denaturation, hydrophobicity and viscosity were evaluated. No significant differences were found between milk p H and nonprotein nitrogen content before and after HPH . Ethanol stability, lightness and hydrophobicity increased when pressure was increased from 100 MPa to 300 MPa. Whey protein denaturation, evaluated through noncasein nitrogen, occurred only at 200 to 300 MPa, and viscosity increased just at 300 MPa. Therefore, HPH changed some milk physicochemical characteristics, mainly those related to protein content. These results highlight that HPH processing is a promising technology to improve partially skimmed milk mouth feel being suitable for dairy products manufacturing.