Effect of high pressure homogenization on milk

Document Type

Article

Publication Date

2-3-2009

Abstract

Homogenization works to improve shelf life, stability, and taste of foods. Although effective, some separation of the fat can still occur over time. With the increased popularity of dairy products with longer shelf lives i.e., products processed using Ultra High Temperature and Ultra Temperature pasteurization, separation of the fat is a particular concern. In this experiment, fresh whole milk was standardized to 3.25 and 2% butterfat before homogenization at 50, 125, and 200 MPa to determine high pressure homogenization effects on the finished product. Milks were analyzed for fat content, rate of creaming, viscosity, and color. Milk was evaluated for flavor, body/texture, and appearance/color at the end of a 1, 2, and 3 week storage period by a 5 member trained panel. Variables affecting homogenization included homogenization pressure, fat content, and inlet temperature of the product. No creaming or cream flakes were observed over a two week storage period. Varying inlet temperature and homogenization pressure influenced results. Trained panelists were not able to detect differences between 2 and 3.25% milks with regard to flavor, appearance/color, or mouth-feel over a three week period.

Publication Source (Journal or Book title)

Milchwissenschaft

First Page

40

Last Page

42

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