title: Ultra-high pressure homogenization-induced changes in skim milk: impact on acid coagulation properties.
abstract: The effects of ultra-high pressure homogenization (UHPH) on skim milk yogurt making properties were investigated. UHPH-treated milk was compared with conventionally homogenised (15 MPa) heat-treated skim milk (90 degrees C for 90 s), and to skim milk treated under the same thermal conditions but fortified with 3% skim milk powder. Results of the present study showed that UHPH is capable of reducing skim milk particle size which leads to the formation of finer dispersions than those obtained by conventional homogenisation combined with heat treatment. In addition, results involving coagulation properties and yogurt characteristics reflected that, when increasing UHPH pressure conditions some parameters such as density of the gel, aggregation rate and water retention are improved.
authors.affiliation: Centre Especial de Recerca Planta de Tecnologia dels Aliments (CERPTA), CeRTA, XiT, Departament de Ciència Animal i dels Aliments, Facultat de Veterinària, Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain.
authors.forename: Mar
authors.initials: M
authors.lastname: Serra
authors.forename: Antonio J
authors.initials: AJ
authors.lastname: Trujillo
authors.forename: Pamela D
authors.initials: PD
authors.lastname: Jaramillo
authors.forename: Buenaventura
authors.initials: B
authors.lastname: Guamis
authors.forename: Victoria
authors.initials: V
authors.lastname: Ferragut
mesh_terms: D000818:Animals; D002417:Cattle; D005511:Food Handling / Q000379:methods*; D008892:Milk / Q000737:chemistry*; D008894:Milk Proteins; D010316:Particle Size; D011312:Pressure; D011489:Protein Denaturation; D013997:Time Factors; D000067816:Whey Proteins
chemical_list: D008894:Milk Proteins; D000067816:Whey Proteins