Effects of homogenisation pressures on physicochemical changes in different layers of ultra‐high temperature whole milk during storage |
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| Authors: | Chun Lu Guorong Wang Yan Li Liebing Zhang |
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| Affiliation: | 1. College of Food Science and Nutrition Engineering, China Agricultural University, , Beijing, 100083 China;2. Shijiazhuang Junlebao Dairy Co. Ltd, , Shijiazhuang, 050221 China;3. Department of Nutrition and Food Sciences, The University of Vermont, , Burlington, VT, 05405 USA |
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| Abstract: | The objective of this study was to investigate the effects of homogenisation pressures (10, 20, and 30 MPa) on the physicochemical changes in top, middle and bottom layers of ultra‐high temperature whole milk stored at 25 °C for 6 months. Fat separation, fat globule sizes, fat and protein contents, viscosity, free amino acids content and pH were analysed at an interval of 15 days. Results showed that higher homogenisation pressure retarded the differentiations of milk fat globule sizes, fat and protein contents and viscosity in different milk layers, but did not affect the final fat separation, proteolysis and pH. |
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| Keywords: | Ultra‐high temperature milk Homogenisation Storage Physicochemical |
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