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