High hydrostatic pressure effects on color and milk-fat globule of ewe's milk

R. Gervilla, V. Ferragut, B. Guamis

Research output: Contribution to journalArticleResearchpeer-review

51 Citations (Scopus)

Abstract

The influence of high hydrostatic pressure treatments on lipolysis, color, and size distribution of milk fat globule (MFG) on ewe's milk was studied. Treatments consisted of combinations of pressure (100 to 500 MPa) and temperature (4, 25, and 50 °C) for 10 min. Pressurized samples showed FFA levels lower than control. Pressurizations at 25 and 50 °C showed a tendency to increase MFG in the range 1-2 μm and to decrease MFG between the range 2 to 10 μm, whereas at 4 °C the effect was the reverse. A decrease of lightness (L*) value, and an increase of (-a*) and (+b*) values occurred in color with pressure increase.
Original languageEnglish
Pages (from-to)880-885
JournalJournal of Food Science
Volume66
DOIs
Publication statusPublished - 1 Jan 2001

Keywords

  • Ewe's milk
  • Fat globule
  • Hydrostatic pressure
  • Lipolysis

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