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Microbiological, physicochemical, textural characteristics and oxidative stability of butter produced from high-pressure homogenisation treated cream at different pressures

机译:不同压力下高压均质处理乳膏生产黄油的微生物,物理化学,纹理特征及氧化稳定性

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Microbiological, physicochemical, and textural characteristics, and oxidative stability was investigated of butter produced from raw cream treated with high-pressure homogenisation (HPH) at 0 (control), 10, 20, 30, 50, or 70 MPa. HPH treatment of cream increased lightness and decreased yellowness of butter. Firmness of all butter samples was between 97 (control) and 380 N (70 MPa). HPH decreased the spreadability of butter dependent on increasing pressure. A monomodal fat particle size distribution was determined in all butter samples; D[3.2] ranged from 25.25 to 125.5 mu m and HPH decreased average particle size compared with the control. The induction time of butter ranged from 27.40 (control) to 39.61 h (70 MPa). Above 50 MPa, Salmonella, and yeast and moulds were completely inactivated whilst coliforms and staphylococci were not detected in butter from HPH treated cream at 70 MPa, indicating that HPH can improve the microbial quality of butter produced from raw cream. (C) 2020 Elsevier Ltd. All rights reserved.
机译:研究了用高压均匀化(HPH)的原料乳膏生产的黄油的微生物,物理化学和纹理特征和氧化稳定性在0(对照),10,20,30,50或70MPa。 HPH治疗奶油的亮度升高,黄油黄色递减。所有黄油样品的坚固性在97(对照)和380n(70MPa)之间。 HPH依赖于越来越大的压力降低了黄油的铺展性。在所有黄油样品中测定单曲面脂肪粒度分布; D [3.2]与对照相比,从25.25至125.5μmm和hph降低平均粒度。黄油的诱导时间范围为27.40(对照)至39.61小时(70MPa)。在50MPa,沙门氏菌和酵母和模具中完全灭活,而在70MPa的HPH处理的乳膏中未检测到大肠杆菌和葡萄球菌,表明HPH可以提高原始乳膏产生的黄油的微生物质量。 (c)2020 elestvier有限公司保留所有权利。

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