The effects of microfluidization on the physical, microbial, chemical, and coagulation properties of milk

Journal of Dairy Science
A J BucciP M Tomasula

Abstract

This work examines the use of mild heat treatments in conjunction with 2-pass microfluidization to generate cheese milk for potential use in soft cheeses, such as Queso Fresco. Raw, thermized, and high temperature, short time pasteurized milk samples, standardized to the 3% (wt/wt) fat content used in cheesemaking, were processed at 4 inlet temperature and pressure conditions: 42°C/75 MPa, 42°C/125 MPa, 54°C/125 MPa, and 54°C/170 MPa. Processing-induced changes in the physical, chemical, and microbial properties resulting from the intense pressure, shear, and cavitation that milk experiences as it is microfluidized were compared with nonmicrofluidized controls. A pressure-dependent increase in exit temperature was observed for all microfluidized samples, with inactivation of alkaline phosphatase in raw and thermized samples at 125 and 170 MPa. Microfluidization of all samples under the 4 inlet temperature and processing pressure conditions resulted in a stable emulsion of fat droplets ranging from 0.390 to 0.501 μm, compared with 7.921 (control) and 4.127 (homogenized control) μm. Confocal imaging showed coalescence of scattered fat agglomerates 1 to 3 μm in size during the first 24 h. We found no changes in fat, lactose, ash c...Continue Reading

References

Sep 18, 2004·Journal of Dairy Science·P M Tomasula, M F Kozempel
Sep 21, 2004·Journal of Dairy Science·D W OlsonR L Richter
May 27, 2005·Journal of Applied Microbiology·M F Patterson
Jul 8, 2010·Journal of Agricultural and Food Chemistry·Michael H Tunick
Nov 29, 2011·Journal of Dairy Science·G Bittante
Apr 12, 2016·Journal of Dairy Science·Michael H TunickPeggy M Tomasula
Dec 13, 2017·Endocrine Regulations·R MohebbatiM R Khazdair

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Citations

Aug 6, 2019·Journal of Dairy Science·D L Van HekkenP M Tomasula
Mar 26, 2021·Critical Reviews in Food Science and Nutrition·Vicente M Gómez-LópezAntonio Morata
Apr 16, 2021·Critical Reviews in Food Science and Nutrition·Mohammadreza Khalesi, Richard J FitzGerald

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