Buffalo powder dairy products with and without lactose hydrolysis: Physical-chemical and technical-functional characterizations

Paula, Igor Lima de; Teixeira, Eduarda Barbosa Scaldini; Francisquini, Júlia d’Almeida; Stephani, Rodrigo; Perrone, Ítalo Tuler; Carvalho, Antônio Fernandes de; Oliveira, Luiz Fernando Cappa de

doi:10.1016/j.lwt.2021.112124

Cited by 4 publications

(1 citation statement)

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“…The technology called milkmusion was developed by focusing on the milky matrix in order to get protein-lipid nanoparticles with hydrodynamic radii centered at up to 200 nm. Reducing the size of these fat globules leads to unique emulsification abilities, improves products' digestibility by increasing nutrient absorption and by enabling new mechanisms for active compounds' release in the body (QUEIROZ et al, 2021;DE PAULA et al, 2021;INOVALEITE, 2021).…”

Section: Introductionmentioning

confidence: 99%

Effect of phosphate addition and homogenization pressure on particle size distribution in pasteurized milk

Campos

Francisquini

Alfredo

et al. 2022

CONJ

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The aim of the current study is to investigate the effect of analysis times and stabilizing salt blends (LD88, LD89 and KM5), at different doses and homogenization pressures, on particle size distribution (PSD) in pasteurized whole milk. PSD has evidenced that samples not subjected to stabilizing salt addition, heating and homogenization did not show significant variations in storage time. Sixty-seven (67) of the 81 evaluated experiments subjected to stabilizer addition recorded Dv90 values (volume, where 90% of particles were found) higher than those of their corresponding treatments without salt addition. The LD89 blend was the stabilizer recording the lowest Dv90 values at hydration times 0 and 24 hours, regardless of dose level, at homogenization pressure equal to 20 MPa. This very same same blend - at the dose of 1.0 g.L-1, 0-hour hydration and homogenization pressure equal to 80 MPa - was the stabilizer recording the lowest overall Dv90 value (0.926 µm) among all experimental conditions. Results enabled concluding that analysis time did not influence PSD, although stabilizer type had influence on PSD, under the homogenization conditions adopted for whole milk in the current study.

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Section: Introductionmentioning

confidence: 99%