High-pressure homogenisation of sheep milk ice cream mix: Physicochemical and microbiological characterisation

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dc.contributor.authorSert, Durmus
dc.contributor.authorMercan, Emin
dc.date.accessioned2024-10-04T18:51:04Z
dc.date.available2024-10-04T18:51:04Z
dc.date.issued2021
dc.departmentBayburt Üniversitesien_US
dc.description.abstractThe effect of high-pressure homogenisation (HPH) treatment (0, 25, 50, 75, or 100 MPa) of mix on the physicochemical, textural, and microbiological characteristics of sheep milk ice cream was determined. Textural properties of the mix were not affected by HPH. However, HPH increased L*, a*, and b* values of the mix. In HPH-treated mix samples, the mean particle diameter was lower compared with the control. The hardness value of ice cream changed from 43.0 to 58.1 N, and HPH increased it depending on the increasing pressure. The highest overrun (58.3%) was determined in control, whereas the lowest overrun (35.8) was found in HPH-100. Melting time and first dripping time were increased depending on the increasing pressure of HPH, while HPH decreased the melting rate. HPH treatment of mix significantly reduced the microbial loads of ice cream samples. Consequently, HPH treatment can enhance the hardness, melting, and microbiological properties of ice cream from sheep milk.en_US
dc.identifier.doi10.1016/j.lwt.2021.112148
dc.identifier.issn0023-6438
dc.identifier.issn1096-1127
dc.identifier.scopus2-s2.0-85110315678en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2021.112148
dc.identifier.urihttp://hdl.handle.net/20.500.12403/3366
dc.identifier.volume151en_US
dc.identifier.wosWOS:000693399300007en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofLwt-Food Science and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectSheep milken_US
dc.subjectHigh-pressure homogenisationen_US
dc.subjectDairy desserten_US
dc.subjectMicrobial loaden_US
dc.titleHigh-pressure homogenisation of sheep milk ice cream mix: Physicochemical and microbiological characterisationen_US
dc.typeArticleen_US

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