Journal
INTERNATIONAL DAIRY JOURNAL
Volume 96, Issue -, Pages 66-72Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.idairyj.2019.03.003
Keywords
-
Categories
Funding
- National Key RAMP
- D Program of China [2018YFD0400900]
- National Natural Science Foundation of China [31871834]
- Beijing Innovation Team of Technology System in Dairy Industry
Ask authors/readers for more resources
The effects of high-pressure (HP) treatment (200-500 MPa for 25 min at 25 degrees C) combined with storage temperature (25 and 4 degrees C) on the physicochemical properties of raw caprine milk were studied. Storage of HP-treated and untreated milk samples at 25 degrees C considerably affected the changes in the conformation of milk proteins, which were reflected by changes in the protein sedimentation rate, gradual decreases in the soluble calcium and phosphorus contents, a slight decrease in pH, an insignificant decrease (P> 0.05) in viscosity, and a decrease in the casein hydration level of milk at the end of the storage time. In contrast, the HP-treated and untreated milk samples stored at 4 degrees C demonstrated different characteristics than the samples stored at 25 degrees C. These results could be due to calcium and phosphate association with caseins, which screen charges and reduce the repulsion of micelles during the storage time. (C) 2019 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available