Use of physical processes to maximize goat milk cream hydrolysis: Impact on structure and enzymatic hydrolysis

Strategies to Improve the Quality of Goat Yogurt: Whey Protein Supplementation and Milk Pre-Treatment with High Shear Dispersion Assisted by Ultrasound

“…US results in turbulence, shear, and the formation of high-pressure zones that are able to reduce the diameter of fat globules, inducing ruptures in casein micelles, and cause the denaturation of whey proteins [13,[33][34][35]. The velocity gradient produced by HSD also breaks up milk particles, mainly fat globules [21]. Thus, the association of the two processes maximizes the physical effects on the milk matrix, probably enhancing the quality of the yogurt gel due to greater protein interaction and strong protein network formation [14].…”

“…The high shear dispersion (HSD), also known as rotor-stator mixer or high shear homogenizer, produces high shear rates due to the centrifugal forces given by the equipment rotation [20]. These high velocity gradients can reduce the fat globule size of milk and can have a multifaceted impact on goat milk proteins, influencing their structure, solubility, and interactions within the matrix [21], potentially improving the gel quality. Therefore, alongside bath ultrasonication, HSD was considered in this study for its ability to offer cost-effective, scalable, and uniform treatment, complementing the benefits of ultrasound treatment [19].…”