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

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dc.authorid55648724700
dc.authorid22935816700
dc.authorid6602849143
dc.contributor.authorMercan E.
dc.contributor.authorSert D.
dc.contributor.authorAkın N.
dc.date.accessioned20.04.201910:49:12
dc.date.accessioned2019-04-20T21:43:01Z
dc.date.available20.04.201910:49:12
dc.date.available2019-04-20T21:43:01Z
dc.date.issued2018
dc.departmentBayburt Üniversitesien_US
dc.description.abstractEffect of high-pressure (HPH) homogenisation on milk concentrates were studied. Skim and whole milk concentrates were homogenised at 0–150 and 0–40 MPa, respectively, and viscosity, particle size measurement, microbiological and colour characteristics determined. Up to a pressure of 120 MPa, viscosity of HPH-treated skim milk concentrates (SMC) was proportional to HPH pressure and was lower than that of the control (0 MPa). With whole milk concentrates (WMC), HPH decreased viscosity up to a pressure of 20 MPa; above 30 MPa viscosity increased. According to a power law model, both skim and whole milk concentrates showed shear-thinning flow behaviour. HPH at pressures above 120 MPa completely inactivated the microbial load of SMC. Up to a pressure of 50 MPa, HPH decreased the mean particle size (D [3,2]) of SMC; an increasing trend of D [3,2] was observed above 70 MPa. Except at 40 MPa, HPH decreased D [3,2] values of WMC samples. © 2018 Elsevier Ltden_US
dc.identifier.doi10.1016/j.idairyj.2018.07.017
dc.identifier.endpage99
dc.identifier.issn0958-6946
dc.identifier.scopus2-s2.0-85052477751en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage93
dc.identifier.urihttps://dx.doi.org/10.1016/j.idairyj.2018.07.017
dc.identifier.urihttps://hdl.handle.net/20.500.12403/342
dc.identifier.volume87
dc.identifier.wosWOS:000445898400012en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Ltd
dc.relation.ispartofInternational Dairy Journalen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectParticle size
dc.subjectShear flow
dc.subjectShear thinning
dc.subjectSuperconducting materials
dc.subjectEffect of high pressure
dc.subjectMean particle size
dc.subjectMicrobial loads
dc.subjectMicrobiological characteristics
dc.subjectParticle size measurement
dc.subjectPower law model
dc.subjectShear thinning flow
dc.subjectSkim milks
dc.subjectHigh pressure effects
dc.subjectParticle size
dc.subjectShear flow
dc.subjectShear thinning
dc.subjectSuperconducting materials
dc.subjectEffect of high pressure
dc.subjectMean particle size
dc.subjectMicrobial loads
dc.subjectMicrobiological characteristics
dc.subjectParticle size measurement
dc.subjectPower law model
dc.subjectShear thinning flow
dc.subjectSkim milks
dc.subjectHigh pressure effects
dc.titleEffect of high-pressure homogenisation on viscosity, particle size and microbiological characteristics of skim and whole milk concentratesen_US
dc.typeArticleen_US

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