Ultra-high pressure homogenization-induced changes in skim milk: Impact on acid coagulation properties

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22 Citations (Scopus)

Abstract

The effects of ultra-high pressure homogenization (UHPH) on skim milk yogurt making properties were investigated. UHPH-treated milk was compared with conventionally homogenised (15 MPa) heat-treated skim milk (90°C for 90 s), and to skim milk treated under the same thermal conditions but fortified with 3% skim milk powder. Results of the present study showed that UHPH is capable of reducing skim milk particle size which leads to the formation of finer dispersions than those obtained by conventional homogenisation combined with heat treatment. In addition, results involving coagulation properties and yogurt characteristics reflected that, when increasing UHPH pressure conditions some parameters such as density of the gel, aggregation rate and water retention are improved. © 2008 Proprietors of Journal of Dairy Research.
Original languageEnglish
Pages (from-to)69-75
JournalJournal of Dairy Research
Volume75
DOIs
Publication statusPublished - 1 Feb 2008

Keywords

  • Skim milk
  • Ultra-high pressure homogenization
  • Whey protein denaturation
  • Yogurt

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