Quantification of lipolysis and lipid oxidation during cold storage of yogurts produced from milk treated by ultra-high pressure homogenization

The degree of lipolysis and lipid oxidation in yogurts from UHPH-treated milk was investigated because of their potential impact on the final flavour of the product. Yogurts were prepared from milks that were UHPH-treated at 200 and 300 MPa at 30 °C and 40 °C, and compared to yogurts prepared from milk that was heat-treated at 90 °C for 90 s, homogenized at 15 MPa and enriched with 3% of skim milk powder. Results showed that the degree of lipolysis was similar between all samples, excepting those from UHPH-treated milk at 200 MPa at 30 °C. Lipid oxidation did not take place to a great extent in any sample thanks to the storage conditions; however, malondialdehyde was detected in higher amounts in yogurts from the heat-treated milk.