The concentration of milk through evaporation is the most commonly employed unit operation for the production of a wide array of traditional and industrial dairy products. Major problems associated with thermal evaporation are a loss of aroma, flavor and color change. Ohmic heating (OH) has an immense potential for rapid and uniform heating of liquid, semi-solid and particulate foods, yielding microbiologically safe and high-quality product. The effect of ohmic heating on physico-chemical, rheological, sensorial and microbial properties during concentration of cow milk, buffalo milk and mixed milk (50:50) was studied and compared to conventional evaporation. OH significantly increased free fatty acids (FFA), apparent viscosity, hydroxymethylfurfural (HMF) content, instrumental color values i.e. redness (a*) and yellowness (b*) values. However, pH value and whiteness (L*) of the concentrated milk decreased significantly. OH caused a drastic reduction in microbiological counts and treated milk can be kept for a longer period.

Ultrafiltered milk (UF1 and UF2), ultrafiltrate retentate added milk (UF3 and UF4) and SMP added milk (UF0) were used for dahi preparation in the present study. Treatments were evaluated for rheological, textural and sensorial characteristics. Significant increase (p < 0.01) in values of firmness, stickiness, work of shear, work of adhesion and sensory scores, but significant decrease (p < 0.01) in whey syneresis values were observed with treatments UF1, UF2, UF3 and UF4 as compared to UF0. Principal component analysis (PCA) revealed that first four principal components (PC) explained 87.39 % relationship between samples and attributes. PC1 accounted for 48.34 % of data variance was characterized by protein content, firmness, work of shear, body & texture and opposed by total carbohydrates, stickiness, syneresis and work of adhesion. Total carbohydrates content (r = −0.982, P < 0.01), whey syneresis (r = −0.783, P < 0.01), stickiness (r = −0.729, P < 0.01) and work of adhesion (r = −0.684, P < 0.01) are negatively while body and texture (r = +0.600, P < 0.01), firmness (r = +0.574, P < 0.05) and work of shear (r = +0.538, P < 0.05) of dahi are highly positively correlated with protein content.

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Poor solubility of milk protein concentrate (MPC) powders are attributed to their high protein and calcium contents. Concentration of skim milk in ultrafiltration (UF) and diafiltration (DF) increased total solids, protein and mineral contents and changed pH and ζ-potential values of the retentates that leads to milk proteins destabilization in 7× UF/DF retentates. Hence, this investigation was aimed to study the effect of change in pH of skim milk (no change; native pH maintained) and DF retentates (5.85 and 7.10) with KOH, NaOH and NaHPO∙2HO on physicochemical, reconstitution, functional and rheological properties of fresh MPC70 powders. MPC70-7.10 powder had significantly higher (< 0.05) solubility, but MPC70-NaOH and MPC70-5.85 showed significantly lower solubility than control. However, after two months storage at 25 ± 1 °C, control powder had significantly lower solubility (27.78% decrease) than treated powders. These changes in pH, significantly decreased calcium content and specific surface area; significantly improved viscosity, water binding, oil binding, emulsifying, foaming and buffering capacities, flowability, pH (except MPC70-5.85) and packed bulk density (except MPC70-NaOH) of treated powders over control. However, rennet coagulation time of all reconstituted powder solutions was similar. Hershel Bulkley, a best fit model, efficiently explained the pseudoplastic rheological behavior of all reconstituted MPC70 powders. This investigation had established that change in pH could improve the functional properties of MPC70 powders and is a simple, cheap, compatible and easy to use approach. Treated MPC70 powders could replace control in several food formulations owing to their improved functional properties.

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