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首页> 外文期刊>Journal of dairy research >Ultra-High Pressure Homogenization-lnduced Changes in Skim Milk: Impact on Acid Coagulation Properties
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Ultra-High Pressure Homogenization-lnduced Changes in Skim Milk: Impact on Acid Coagulation Properties

机译：超高压均质引起的脱脂牛奶变化：对酸混凝特性的影响

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摘要

The effects of ultra-high pressure homogenization (UHPH) on skim milk yogurt making properties were investigated. UHPH-treated milk was compared with conventionally homogenised (15 MPa) heat-treated skim milk (90 ℃ for 90 s), and to skim milk treated under the same thermal conditions but fortified with 3% skim milk powder. Results of the present study showed that UHPH is capable of reducing skim milk particle size which leads to the formation of finer dispersions than those obtained by conventional homogenisation combined with heat treatment. In addition, results involving coagulation properties and yogurt characteristics reflected that, when increasing UHPH pressure conditions some parameters such as density of the gel, aggregation rate and water retention are improved.
机译：研究了超高压均质化（UHPH）对脱脂酸奶制备性能的影响。将UHPH处理过的牛奶与常规均质化（15 MPa）热处理的脱脂牛奶（90℃持续90 s）进行了比较，并与在相同热条件下但用3％脱脂奶粉强化的脱脂牛奶进行了比较。本研究的结果表明，UHPH能够降低脱脂乳的粒径，从而形成比常规均质化结合热处理获得的更细的分散体。另外，涉及凝结特性和酸奶特性的结果反映出，当增加UHPH压力条件时，某些参数（如凝胶的密度，聚集速率和保水性）得到改善。

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