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

Bibiana Juan Godoy, Antonio Jose Trujillo Mesa, G. G. Amador-Espejo, A. Suàrez-Berencia, M. E. Bárcenas

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37 Citations (Scopus)

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 300. MPa at inlet temperatures (Ti) of 55, 65, 75, and 85°C were compared with a UHT treatment (138°C for 4. s) 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 300. MPa with Ti of 55, 65, 75, and 85°C, and at 200. MPa with Ti = 85°C, and few survivors in milks treated at 200. MPa with Ti of 55, 65, and 75°C. Furthermore, UHPH treatments performed at 300. MPa 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. © 2014 American Dairy Science Association.
Original languageEnglish
Pages (from-to)659-671
JournalJournal of Dairy Science
Volume97
DOIs
Publication statusPublished - 1 Feb 2014

Keywords

  • Milk sterilization
  • UHT milk
  • Ultra-high-pressure homogenization

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