Combined effects of high-pressure treatment and storage temperature on the physicochemical properties of caprine milk

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.