Acid coagulation properties and suitability for yogurt production of cows’ milk treated by high-pressure homogenisation |
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| Affiliation: | 1. QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193, Aveiro, Portugal;2. QualiSud, Université de La Réunion, CIRAD, Université Montpellier, Montpellier SupAgro, Université d’Avignon, 2 rue J. Wetzell, F-97490, Sainte Clotilde, France;3. Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100, Burjassot, València, Spain;4. Prof. Wac?aw D?browski Institute of Agricultural and Food Biotechnology, Department of Fruit and Vegetable Product Technology, 36 Rakowiecka St., 02532, Warsaw, Poland;1. Department of Food Science, Cornell University, Stocking Hall, Ithaca, NY 14853, USA;2. National Dairy Council, 10255 W Higgins Rd, Rosemont, IL 60018, USA;1. Dairy Science Department, South Dakota State University, Brookings, SD 57007, USA;2. NIZO Food Research BV, P.O. Box 20, 6710 BA Ede, The Netherlands;3. Research and Development, Land O''Lakes Inc., Aden Hills, MN 55126, USA;1. Department of Chemistry, Biotechnology and Food Science (IKBM), Norwegian University of Life Sciences (NMBU), P.O Box 5003, N-1432 Ås, Norway;2. Department of Animal and Aquacultural Sciences, Norwegian University of Life Sciences, P.O Box 5003, N-1432 Ås, Norway;3. Centre for Integrative Genetics (CIGENE), Department of Animal and Aquacultural Sciences, Norwegian University of Life Sciences, P.O Box 5003, N-1432 Ås, Norway;4. TINE Meieriet Tunga, Filterfermentor, P.O Box 2490, Suppen 7005, Trondheim, Norway;5. Geno Breeding and A.I. Association, P.O Box 5003, N-1432 Ås, Norway |
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| Abstract: | The effects of high-pressure homogenisation (HPH) of cows’ milk were investigated for suitability for yogurt manufacture, compared with the processes currently applied in industry. Milk at different inlet temperatures (30 °C or 40 °C) was subjected to HPH treatment at 100, 200 or 300 MPa (one stage) and 130, 230 or 330 MPa (two-stage). HPH-treated milk was compared with milk heat-treated (90 °C for 90 s) and homogenised at 15 MPa, and with milk treated under the same thermal conditions and also fortified with 3% skim milk powder. Milk treated at 300 or 200 MPa showed higher gel strengths on coagulation, higher gel firmness in texture analysis, less syneresis and lower titratable acidity compared with conventionally treated milk fortified with 3% skim milk powder. |
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