title: Effect of moderate inlet temperatures in ultra-high-pressure homogenization treatments on physicochemical and sensory characteristics of milk.
abstract: The effect of ultra-high-pressure homogenization (UHPH) on raw whole milk (3.5% fat) was evaluated to obtain processing conditions for the sterilization of milk. Ultra-high-pressure homogenization treatments of 200 and 300 MPa at inlet temperatures (Ti) of 55, 65, 75, and 85 °C were compared with a UHT treatment (138 °C for 4s) in terms of microbial inactivation, particle size and microstructure, viscosity, color, buffering capacity, ethanol stability, propensity to proteolysis, and sensory evaluation. The UHPH-treated milks presented a high level of microbial reduction, under the detection limit, for treatments at 300 MPa with Ti of 55, 65, 75, and 85 °C, and at 200 MPa with Ti = 85 °C, and few survivors in milks treated at 200 MPa with Ti of 55, 65, and 75 °C. Furthermore, UHPH treatments performed at 300 MPa with Ti = 75 and 85 °C produced sterile milk after sample incubation (30 and 45 °C), obtaining similar or better characteristics than UHT milk in color, particle size, viscosity, buffer capacity, ethanol stability, propensity to protein hydrolysis, and lower scores in sensory evaluation for cooked flavor.
authors.affiliation: Centre Especial de Recerca Planta de Tecnologia dels Aliments (CERPTA), XaRTA, TECNIO, MALTA Consolider, Departament de Ciència Animal i dels Aliments, Universitat Autònoma de Barcelona, 08193 Bellaterra, Barcelona, Spain; Departamento de Ingeniería Química, Alimentos y Ambiental, Universidad de las Américas Puebla, Sta. Catarina Mártir, Cholula, Puebla, C.P. 72810, México.
authors.forename: G G
authors.initials: GG
authors.lastname: Amador-Espejo
authors.affiliation: Centre Especial de Recerca Planta de Tecnologia dels Aliments (CERPTA), XaRTA, TECNIO, MALTA Consolider, Departament de Ciència Animal i dels Aliments, Universitat Autònoma de Barcelona, 08193 Bellaterra, Barcelona, Spain.
authors.forename: A
authors.initials: A
authors.lastname: Suàrez-Berencia
authors.affiliation: Centre Especial de Recerca Planta de Tecnologia dels Aliments (CERPTA), XaRTA, TECNIO, MALTA Consolider, Departament de Ciència Animal i dels Aliments, Universitat Autònoma de Barcelona, 08193 Bellaterra, Barcelona, Spain.
authors.forename: B
authors.initials: B
authors.lastname: Juan
authors.affiliation: Departamento de Ingeniería Química, Alimentos y Ambiental, Universidad de las Américas Puebla, Sta. Catarina Mártir, Cholula, Puebla, C.P. 72810, México.
authors.forename: M E
authors.initials: ME
authors.lastname: Bárcenas
authors.affiliation: Centre Especial de Recerca Planta de Tecnologia dels Aliments (CERPTA), XaRTA, TECNIO, MALTA Consolider, Departament de Ciència Animal i dels Aliments, Universitat Autònoma de Barcelona, 08193 Bellaterra, Barcelona, Spain. Electronic address: Toni.Trujillo@uab.es.
authors.forename: A J
authors.initials: AJ
authors.lastname: Trujillo
mesh_terms: D000818:Animals; D005511:Food Handling; D050296:Microbial Viability; D008892:Milk / Q000737:chemistry* / Q000592:standards*; D011312:Pressure; D013242:Sterilization; D013696:Temperature; D014783:Viscosity
keywords: UHT milk; milk sterilization; ultra-high-pressure homogenization