کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10976982 | 1108046 | 2014 | 13 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effect of moderate inlet temperatures in ultra-high-pressure homogenization treatments on physicochemical and sensory characteristics of milk
ترجمه فارسی عنوان
تاثیر دمای ورودی متوسط در تیمار همگن سازی فوق العاده با فشار بالا بر ویژگی های فیزیکوشیمیایی و حسی شیر
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
علوم دامی و جانورشناسی
چکیده انگلیسی
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 4 s) 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.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Dairy Science - Volume 97, Issue 2, February 2014, Pages 659-671
Journal: Journal of Dairy Science - Volume 97, Issue 2, February 2014, Pages 659-671
نویسندگان
G.G. Amador-Espejo, A. Suà rez-Berencia, B. Juan, M.E. Bárcenas, A.J. Trujillo,