| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 8499764 | International Dairy Journal | 2018 | 38 Pages |
Abstract
Effects of pasteurisation (high-temperature-short-time; HTST), ultra-high-temperature (UHT), and high-pressure (HP) treatments on some physical and chemical properties of camel milk (CM), including whey protein denaturation, colour change, casein micelle size, and rennet coagulation time (RCT), was investigated. UHT treatment caused the biggest colour change and highest whey protein denaturation in CM; in contrast, the effects of HP treatments on these properties were considerably less. Casein micelle size decreased after all treatments. The RCT of CM was significantly delayed and coagulum strength (Gâ²) decreased after HTST. HP treatment at 200 and 400Â MPa increased the RCT of CM and the Gâ² value was the highest after treatment at 200Â MPa. Processing at 600 and 800Â MPa inhibited coagulation of CM. The effects of both thermal and non-thermal treatments on many constituents and properties of CM were different from those on constituents and properties of bovine milk.
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Authors
Adel Omar, Niamh Harbourne, Maria J. Oruna-Concha,