Advantages and Disadvantages of Partial High Pressure Homogenisation of Milk in Relation to Full-Stream Homogenisation

Abstract

(K. Kiełczewska) branes (microfi ltration) or the use of pulsed electric fi eld, ultrasounds, pressurisation, and high pressure homogenisation [Butz & Tauscher 2002; Datta & Deeth, 2003; Devlieghere et al., 2004]. The prerequisite for using the emerging technologies in the food production is their actions, which do not impair the nutritional value or organoleptic properties of food, and improve its shelf-life by limiting the development or by eliminating microorganisms. They have a potential to provide fresh-like products with the prolonged shelf-life and desired rheological characteristics, sensory properties, and nutritional value. Moreover, emerging technologies are potential methods for the fractionation of milk compounds [Kumar et al., 2013] and for the production of novel functional dairy products as whey-based drinks [Pereira et al., 2015], whey protein-based emulsions [Yan et al., 2017], fermented dairy beverages [Masson et al., 2011], and functional food supplements containing heat-sensitive components of milk [Aguayo et al., 2017]. High pressure homogenisation (HPH) is a process carried out under dynamic pressure ranging from 100 to 400 MPa. When the process is carried out in a narrow pres

The effects of full‐stream and partial high‐pressure homogenisation on the properties of milk emulsion

“…In conclusion, two‐stage partial HPH was not effective in preserving the integrity of individual fat globules, and similar results were obtained in a previous study investigating single‐stage partial HPH (Ambroziak et al., 2019).…”

“…Partial HPH does not involve skimmed milk and induces smaller changes in the colloidal stability of milk than full‐stream homogenisation. However, partial HPH leads to the aggregation of milk fat globules and increases particle size relative to full‐stream HPH; therefore, this treatment is less effective than full‐stream homogenisation (Ambroziak et al., 2019). Emulsion instability leads to creaming during product storage, but fat clusters formed during homogenisation can be broken up in the second stage of the process.…”

Ultrasound homogenization in the production of dairy products

“…Але незважаючи на те, що цей метод широко використовується в харчовій  О.Ф. Луговський atoll-sonic@ukr.net промисловості, традиційна гомогенізація має свої недоліки [3,4]:…”