THE EFFECT OF HIGH-PRESSURE HOMOGENIZATION ON CHANGES IN MILK COLLOIDAL AND EMULSIFYING SYSTEMS.
 
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Pol. J. Food Nutr. Sci. 2003;53(1):43–46
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ABSTRACT
The paper estimates the effect of high-pressure homogenization (20-140 MPa) on selected whole milk properties. High-pressure homogenization did not have a clear effect on the milk acidity. However, a slight increase in viscosity and a clear decrease in milk heat stability were observed along with an increase in the applied pressure. On the basis of a microscopic analysis and the measurement of the absorbance of milk samples, an increase in the fat dispersion degree was observed along with an increase in homogenization pressure up to 100 MPa. Homogenization, especially at the pressure over 80 MPa, resulted in an increase in susceptibility of milk globules to coalescence.
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ISSN:1230-0322