The effect of flash vacuum cooling on the flavor of ultrapasteurized milk

Carter, B.G.; Jo, Y.; Cadwallader, D.C.; Drake, M.A.

doi:10.3168/jdsc.2022-0215

Cited by 7 publications

(5 citation statements)

References 9 publications

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“…The enhanced milk flavour is consistent with what is indicated by the producer of the vacuum machine and also with previous applications where vacuum was applied for degassing milk, which presented enhanced taste and flavour compared with the untreated control (Katsuno et al 2013). However, in other cases, the application of vacuum led to the loss of milk aroma (Contarini et al 1997;Zhu et al 2020), and, in a recent study, the removal of negative cooked/eggy/cabbage notes in milk was reported (Carter et al 2022). Therefore, it is possible that a removal of off flavours, present in the raw material or developed during heating, occurred in the vacuum-treated samples here studied, thus determining a better expression of the milk flavour in the ice creams.…”

Section: Discussionsupporting

confidence: 88%

“…2020), and, in a recent study, the removal of negative cooked/eggy/cabbage notes in milk was reported (Carter et al . 2022). Therefore, it is possible that a removal of off flavours, present in the raw material or developed during heating, occurred in the vacuum‐treated samples here studied, thus determining a better expression of the milk flavour in the ice creams.…”

Section: Discussionmentioning

confidence: 99%

“…Generally, the vacuum is applied to foods to aid preservation by removing air and/or water from the product. However, in the dairy sector, vacuum is used for cheese impregnation (Chiralt et al 2001) and for degassing milk and cream before pasteurisation to remove undesired aromas (such as cooked, eggy and barny notes), thus enhancing milk flavour (Katsuno et al 2013;Carter et al 2022).…”

Section: Introductionmentioning

confidence: 99%

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Effect of vacuum application on the physical, rheological and sensory characteristics of an artisanal ice cream

Lomolino

Iseppi

Bravo³

et al. 2022

Int J of Dairy Tech

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Four milk-based ice cream samples were produced by heating (65°C) the ingredients at different pressures (0.5, 1.0 bar) and times (5, 30 min). Overrun, melting behaviour, particle size, viscosity and sensory analysis were conducted for each time/temperature combination. The 5-min vacuum application resulted in a reduction of overrun and air bubbles size, whereas ice cream viscosity increased. Opposite outcomes were found for the sample treated with vacuum for 30 min, which also showed a significant fat globule size reduction (<3.0 μm). Sensory analysis revealed that the use of vacuum improved sweetness, milky and creamy sensations regardless the treatment times.

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Section: Discussionsupporting

confidence: 88%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Effect of vacuum application on the physical, rheological and sensory characteristics of an artisanal ice cream

Lomolino

Iseppi

Bravo³

et al. 2022

Int J of Dairy Tech

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“…The strong smell can be attributed to the smell of the buck in combination with poor ventilation in milking areas, poor milking procedures (Haenlein, 2004). Mismanagement during cooling of the milk can also cause the eggy flavor of milk (Carter et al, 2022). The `goaty' flavour is preventable through good management, milking healthy lactating does, clean milking procedures and proper ventilation of the milking parlour (Park, 2010).…”

Section: Discussionmentioning

confidence: 99%

Nutritional Parameters of Goat Milk and Its Consumption in Rural Communities

MAGAYA,

MUTİBVU,

MBİRİRİ

2023

Hayvan Bilimi Ve Ürünleri Dergisi

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A survey was conducted using a pretested, semi-structured questionnaire in Mutoko district to determine the extent of goat milk consumption and reasons for the possible low-to-non-consumption of goat milk. A total of 120 respondents were randomly selected. Fresh goat milk samples were also collected from Mashona and Matabele goat breeds and analysed using a Milko-scan FT 6000 (FOSS, HillerOD, Denmark) to determine nutrient composition. Results from the study indicated that goat milk is lowly utilized – with only 14% of the surveyed households consuming goat milk. The respondents cited that goat milk was lowly utilised because goat milk consumption is traditionally uncommon in the area (57.70%) and has an undesirable strong smell (17.06%). Consuming goat milk was associated with reduced social status (10.66%). Respondents that had access to sufficient cow milk (13.96%) do not consume goat milk. Estimated mean milk yield per goat per milking, as reported in the study was 310.0±114.02 mL. High levels of education were associated with increased tendency to consume goat milk (χ2=246; df=40, p=0.000). Mashona goat milk had higher lactose (4.36%) and protein (4.77%) but lower fat content (3.45%) than Matabele goat milk. While goat milk is less popular in the study area, the milk from these indigenous goat genotypes is characterised by good nutritional value comparable to the accepted values of good quality milk. The quality of the milk, coupled with feeding and breed selection interventions to increase yield, has potential to be a rich nutrient source for small-holder communities threatened by malnutrition.

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“…The strategy here is based on integrating several processes into one to make the whey treatment an integrated and efficient system. EV (Schuck et al ., 2013) (Carter et al ., 2022) has the advantage of evaporating solutions at a lower temperature due to lower pressure values than the atmospheric pressure, reducing the solvent's boiling temperature and limiting heat damage and consequences on the final concentrate properties. Even in the case of EV , the best combination of operating parameters was sought: pressure, temperature, and work‐running time.…”

Section: Introductionmentioning

confidence: 99%

Design of an integrated membrane system to produce dairy by‐product from waste processing

Gaudio

Curcio

Chakraborty

2022

Int J of Food Sci Tech

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Membrane technology is used in different applications. In this work, a whey-based product with a final protein content of 16% has been formulated from Scottathe last waste of the dairy industryby crossflow ultrafiltration (UF) membrane followed by vacuum evaporation (EV). Until now, Scotta was only revalorized in conjunction with whey and into the biogas production process. It was never revalorized as food in the food supply chain. UF and EV processes led to an overall water amount removed from the whey of 84.9%. A vertical configuration of the polyethersulfone (PES) hollow-fibre membrane was used in the OUT-to-IN structure. At 1.50 bar of pressure with 120 min of time interval, higher permeate flow decay has been obtained with a further reduction of the microbiological environments. A combination of intermediate and standard blocking seems to happen in all membranes, but concentration polarisation (CP) may be neglected for membranes with high fibres. The best EV operating conditions have been obtained at ten bars, with 37°C of the heating bath and 2.5 h of time, further preventing microorganism formation and protein denaturation. For future applications of Scotta revalorized in a food, it would be interesting to investigate the use of the multistage methods of membrane and evaporators to obtain a low specific energy consumption and to reduce costs further.

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The effect of flash vacuum cooling on the flavor of ultrapasteurized milk

Cited by 7 publications

References 9 publications

Effect of vacuum application on the physical, rheological and sensory characteristics of an artisanal ice cream

Effect of vacuum application on the physical, rheological and sensory characteristics of an artisanal ice cream

Nutritional Parameters of Goat Milk and Its Consumption in Rural Communities

Design of an integrated membrane system to produce dairy by‐product from waste processing

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