Effect of high-pressure homogenisation on viscosity, particle size and microbiological characteristics of skim and whole milk concentrates

Mercan, Emin; Sert, Durmuş; Akın, Nihat

doi:10.1016/j.idairyj.2018.07.017

Cited by 44 publications

(15 citation statements)

References 28 publications

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“…La diferencia entre los resultados obtenidos pudo deberse a que la leche de vaca se adquirió homogenizada, mientras que la leche de cabra se utilizó fresca sin homogenizar. La homogenización de la leche tiende a aumentar su viscosidad, lo que justificaría el hecho de que algunas leches saborizadas con mayores proporciones de leche de vaca presentaran una mayor viscosidad (Mercan et al, 2018;Valdivia, 2017). En cuanto a la leche saborizada de chocolate, la proporción de leche caprina en la mezcla afectó su viscosidad, ya que los valores obtenidos fueron mayores conforme la proporción de leche caprina fue mayor.…”

Section: Discussionunclassified

Características fisicoquímicas y sensoriales de leches saborizadas elaboradas con leche caprina y bovina

Barquero-Saldarriaga

Chacón–Villalobos

2021

Agron. Mesoam.

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Introducción. La leche de cabra es un producto de alto valor nutracéutico y alimenticio, en torno al cual no hay una cultura de consumo establecida en varios países, por lo que su empleo en el desarrollo de nuevos productos es prometedor. Objetivo. Definir el efecto de diferentes proporciones de leche caprina y bovina sobre las propiedades fisicoquímicas y sensoriales de leches saborizadas. Materiales y métodos. En el Centro Nacional de Ciencia y Tecnología de Alimentos de la Universidad de Costa Rica, durante el 2021, se formularon leches saborizadas de tres sabores diferentes con cinco niveles de inclusión de leche caprina y bovina (0 %, 25 %, 50 %, 75 %, 100 %). Sobre estas se evaluaron el pH, acidez total, color instrumental (parámetros L*, b* y a*) y viscosidad, así como el agrado general, por medio de un panel con 110 jueces. Resultados. Al aumentar la proporción de leche caprina se registró en muchos de los casos, una disminución de pH y un aumento en la acidez en todas las muestras, así como un aumento en la viscosidad de las leches chocolatadas. El color en cada formulación no mostró diferencias en los parámetros a* y b* y L*, al variar las proporciones de leches. El análisis sensorial generó tres conglomerados de panelistas (15,5 %, 48,1 % y 36,4 %). Conclusión. La leche saborizada de fresa con una relación de leche bovina/leche caprina al 50 %, fue la que presentó la mejor combinación de parámetros fisicoquímicos y sensoriales.

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Section: Discussionunclassified

Características fisicoquímicas y sensoriales de leches saborizadas elaboradas con leche caprina y bovina

Barquero-Saldarriaga

Chacón–Villalobos

2021

Agron. Mesoam.

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“…The size range was set from 0.020 to 2,000 μm. The refractive indices of 1.520 and 1.330 were used for the particle and dispersant, respectively ( 25 , 26 ). Standard parameters were calculated by the software ( 27 ): the surface weighted mean [

, where v i is the volume of particles in a size class of average diameter of d i ]; the volumic weighted mean [ d 32 = ∑( v i × d i )/∑ v i ]; the specific surface area (

6

, where ρ is the solution density); and the span distribution [ span = ( d 0.9 − d 0.1 )/ d 0.5 , where d 0.1 , d 0.5 , and d 0.9 are the diameters below which lie 10, 50, and 90%, respectively, of the particle volumes].…”

Section: Methodsmentioning

confidence: 99%

“…The size range was set from 0.020 to 2,000 µm. The refractive indices of 1.520 and 1.330 were used for the particle and dispersant, respectively (25,26). Standard parameters were calculated by the software ( 27…”

Section: Size Distribution Of Tcpsmentioning

confidence: 99%

Colloidal Particles in Tuna Head Soup: Chemical Localization, Structural Change, and Antioxidant Property

Tao

et al. 2021

Front. Nutr.

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In this work, chemical localization, structural changes, and antioxidant properties of tuna colloidal particles (TCPs) in boiling tuna head soup were examined. The results demonstrated that TCPs might be core–shell colloidal spherical structures. The hydrophobic core consisted of triglycerides and chloride ions. The hydrophilic shell layer consisted of chloride ions, sodium ions, phospholipids, protein, and glycosyl molecules. Coalescence of TCPs occurred during the boiling process, and water may enter the hydrophobic core of TCPs after the boiling time of 60 min. TCPs had excellent antioxidant properties against H2O2-induced human umbilical vein endothelial cell injury. It might be resulted from that TCPs could decrease cell apoptosis proportion and downregulate mRNA levels of endoplasmic reticulum-bounded chaperone protein glucose-related protein (GRP78), C/EBP homologous protein (CHOP), and activating transcription factor-4 (ATF4). This work can provide useful basic information to understand the colloidal system in foods, especially in soup. In addition, it may also promote the potential high-value-added utilization of aquatic by-products.

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“…Ukuran globula lemak semakin berkurang atau mengecil pada tekanan yang lebih tinggi, tetapi efek homogenisasi pada pengecilan ukuran globula lemak berkurang ketika kandungan lemak pada susu tinggi (Biasutti et al 2009). Mercan et al (2018) juga melaporkan bahwa peningkatan tekanan homogenisasi menjadi 500 bar, dapat menurunkan ukuran globula lemak (d[3,2]) konsentrat susu skim secara signifikan. Proses homogenisasi dengan pressure homogenizer melalui dua fase.…”

Section: Hubungan Antara Tekanan Dan Suhu Inlet Proses Homogenisasi Dunclassified

Evaluasi Derajat Homogenisasi (Homodegree) dan Korelasinya dengan Ukuran Partikel Lemak Susu Sterilisasi Komersil

Sitanggang

Assa’adiyah

Syah

2019

jmpi

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Homogenization is one of the key processes in the production of UHT milk. This process is designed to reduce the size of fat globule, thus decreases the possibility of milk fat separation during storage. To ease the monitoring of successful homogenization process, homogenization degree (homodegree, o H) is commonly used instead of direct measurement of fat globule size using particle size analyser (PSA). This study was aimed to investigate the correlation between the resulted homodegree and the results of particle size analysis using PSA. There were two UHT milk variants used, A and B. Within this study, UHT milk fat globule of variant A dan B had mean diameter of 0.314 ± 0.020 μm and 0.228±0.005 μm, respectively. By this, a higher value of o H was resulted from UHT milk variant A. The homodegree was sensitive respective to the change of particle size of UHT milk for each variant. Additionally, homodegree was found to have a poor correlation, i.e., based on coefficient of determination (R 2) especially for smaller size of fat globules (d10). However, this correlation was evaluated to increase for larger fat globules (d50, d90). Homodegree was also found to have poor correlation either with pressure or inlet temperature applied in homogenization. Despite some miscorrelation found between the homodegree and pressure or temperature of homogenization, measuring homodegree below 13.5 was still found sufficient to indicate successful homogenization in which UHT milk fat globule size was below 0.4 μm.

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Effect of high-pressure homogenisation on viscosity, particle size and microbiological characteristics of skim and whole milk concentrates

Cited by 44 publications

References 28 publications

Características fisicoquímicas y sensoriales de leches saborizadas elaboradas con leche caprina y bovina

Características fisicoquímicas y sensoriales de leches saborizadas elaboradas con leche caprina y bovina

Colloidal Particles in Tuna Head Soup: Chemical Localization, Structural Change, and Antioxidant Property

Evaluasi Derajat Homogenisasi (Homodegree) dan Korelasinya dengan Ukuran Partikel Lemak Susu Sterilisasi Komersil

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