COLLOIDAL STABILITY OF MILK WITH VARIOUS CONTENTS OF FAT SUBJECTED TO HIGH-PRESSURE HOMOGENIZATION
 
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Pol. J. Food Nutr. Sci. 2008;58(3):359–363
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ABSTRACT
The research was aimed at determining the effect of high-pressure homogenization (100 MPa) on the stability of proteins and equilibrium of mineral salts in skim milk and milk standarized to fat content of 2% and 4%. High-pressure homogenization of skim milk evoked a slight increase in the content of protein compounds sedimenting during ultracentrifugation and in a degree of their hydratation. In turn, homogenization of milk with the standarized fat content affected a decrease in the content of proteins in milk plasma as well as in the quantity of sedimenting proteins and in the degree of their hydrations, both observed to intensify along with a higher fat content. In addition, the study demonstrated partial denaturation of whey proteins, an increase in the level of soluble forms of calcium and phosphorus salts, as well as a decrease in heat stability and time of rennet coagulation upon high-pressure homogenization. The changes were observed to intensify along with an increasing content of fat in milk.
ISSN:1230-0322