Combined effects of high-pressure treatment and storage temperature on the physicochemical properties of caprine milk |
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| Affiliation: | 1. School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China.;2. Sub-Institute of Food and Agriculture Standardization, China National Institute of Standardization, Beijing 100088, China;3. Research Centre for Fruit and Vegetable Processing Engineering, China Agricultural University, Beijing 100083, China |
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| Abstract: | The effects of high-pressure (HP) treatment (200–500 MPa for 25 min at 25 °C) combined with storage temperature (25 and 4 °C) on the physicochemical properties of raw caprine milk were studied. Storage of HP-treated and untreated milk samples at 25 °C considerably affected the changes in the conformation of milk proteins, which were reflected by changes in the protein sedimentation rate, gradual decreases in the soluble calcium and phosphorus contents, a slight decrease in pH, an insignificant decrease (P > 0.05) in viscosity, and a decrease in the casein hydration level of milk at the end of the storage time. In contrast, the HP-treated and untreated milk samples stored at 4 °C demonstrated different characteristics than the samples stored at 25 °C. These results could be due to calcium and phosphate association with caseins, which screen charges and reduce the repulsion of micelles during the storage time. |
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