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Effect of moderate inlet temperatures in ultra-high-pressure homogenization treatments on physicochemical and sensory characteristics of milk

Author:
Amador-Espejo, G.G., Suàrez-Berencia, A., Juan, B., Bárcenas, M.E., Trujillo, A.J.
Source:
Journal of dairy science 2014 v.97 no.2 pp. 659-671
ISSN:
0022-0302
Subject:
UHT milk, UHT treatment, buffering capacity, color, detection limit, ethanol, flavor, homogenization, hydrolysis, microstructure, particle size, proteolysis, sensory evaluation, temperature, viscosity, whole milk
Abstract:
The effect of ultra-high-pressure homogenization (UHPH) on raw whole milk (3.5% fat) was evaluated to obtain processing conditions for the sterilization of milk. Ultra-high-pressure homogenization treatments of 200 and 300MPa at inlet temperatures (Ti) of 55, 65, 75, and 85°C were compared with a UHT treatment (138°C for 4s) in terms of microbial inactivation, particle size and microstructure, viscosity, color, buffering capacity, ethanol stability, propensity to proteolysis, and sensory evaluation. The UHPH-treated milks presented a high level of microbial reduction, under the detection limit, for treatments at 300MPa with Ti of 55, 65, 75, and 85°C, and at 200MPa with Ti=85°C, and few survivors in milks treated at 200MPa with Ti of 55, 65, and 75°C. Furthermore, UHPH treatments performed at 300MPa with Ti=75 and 85°C produced sterile milk after sample incubation (30 and 45°C), obtaining similar or better characteristics than UHT milk in color, particle size, viscosity, buffer capacity, ethanol stability, propensity to protein hydrolysis, and lower scores in sensory evaluation for cooked flavor.
Agid:
5394674