Applications of High‐Pressure Homogenization and Microfluidization for Milk and Dairy Products

Tobin, John T.; Heffernan, S.P.; Mulvihill, Daniel M.; Huppertz, Thom; Kelly, Alan L.

doi:10.1002/9781118560471.ch4

Cited by 6 publications

(6 citation statements)

References 79 publications

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“…MPa for D [(4, 3)] and a D [(3, 2)] are of about 0.5 µm and 0.2 µm. For non-homogenized milk, respective values of 4.5 µm and 1 µm are usually observed (Tobin, Heffernan, Mulvihill, Huppertz, & Kelly, 2015). Table 2 shows the fat particle size distribution of raw, pasteurised and HPP milk samples after 0 and 7 days of storage at 4 o C. In the present study, HPP of milk at 600 MPa for 3 min did not result in a significant reduction of the fat particle size.…”

Section: Effect Of Hpp On Fat Particlessupporting

confidence: 46%

Effect of high pressure processing on the safety, shelf life and quality of raw milk

Stratakos

Inguglia

Linton

et al. 2019

Innovative Food Science & Emerging Technologies

102

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High pressure processing (HPP) was investigated as an alternative to standard raw milk processing. Different pressure levels (400-600 MPa) and exposure times (1-5 min) were tested against artificially inoculated pathogenic E. coli, Salmonella and L. monocytogenes. HPP effectively inactivated bacterial concentration by 5 log CFU/ml. CFU/ml. The most effective/efficient/suitable HPP conditions were used to determine the effect of pressure on microbiological shelf life, particle size and colour of milk during refrigerated storage. Results were compared to pasteurised and raw milk. HPP (600 MPa for 3 min) also significantly reduced TVC, Enterobacteriaceae, lactic acid bacteria and Pseudomonas spp. in milk thus prolonging the microbiological shelf life of milk by 1 week compared to pasteurised milk. Particle size distribution curves of raw, pasteurised and HPP milk, showed that raw and HPP milk had more similar casein and fat particle sizes compared to pasteurised milk. The results of this study show the possibility of using HPP to eliminate pathogens present in milk while maintaining key quality characteristics similar to those of raw milk.

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Section: Effect Of Hpp On Fat Particlessupporting

confidence: 46%

Effect of high pressure processing on the safety, shelf life and quality of raw milk

Stratakos

Inguglia

Linton

et al. 2019

Innovative Food Science & Emerging Technologies

102

View full text Add to dashboard Cite

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“…Micro fluidization at 150 MPa for fat-free yoghurts had a negative impact on product quality and increased syneresis while decreasing hardness, cohesiveness, and viscosity. Low-fat yoghurt exposed to the same process did not significantly differ in terms of texture or water retention from that created by traditional homogenization (Tobin et al, 2015).…”

Section: Yoghurtmentioning

confidence: 84%

“…Microfluidization produced substantially smaller fat globule sizes (0.22 m) in milk than conventional homogenization due to its higher homogenization efficiency. The amount of fat separation during storage is reduced by microfluidization, and it has been shown that UHT milk that has undergone this process can stay stable for up to nine months on the shelf without separation, as opposed to two to three months for UHT milk that has undergone conventional homogenization (Hardham et al, 2000;Tobin et al, 2015). Regardless of the prior heating treatments like pasteurization, thermization, or UHT, microfluidization did not appreciably alter the level of the majority of volatile chemicals.In particular, butanoic, n-decanoic, and carboxylic acid concentrations remain unchanged.…”

Section: Milkmentioning

confidence: 99%

Application of Microfluidization in the Food Industry

2023

JNFP

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Microfluidization is a high-pressure homogenization technique that applies a number of forces such as high impact force, shear force, sudden pressure drop, and cavitation force in order to subdivide the particles into smaller sizes. The technology of micro fluidization is based on a double-acting intensifier pump and an interaction chamber. The intensifier pump creates the pressure required to force the raw material into the interaction chamber. It is widely used in the food industry for a variety of applications, including the formation of micro- and nano-sized emulsions, the encapsulation of easily degradable bioactive compounds, and the enhancement of functional properties of proteins, polysaccharides, and dietary fibers. It was first used to emulsify milk products before being used in other food products such as fruit juices, proteins, gums, cereals, and cereal by-products.

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“…12 The larger fat globules created by microfluidization were coated with smaller fractions through protein bridges, and some of the tiniest fat globules were embedded within casein micelles. 13 Li et al 14 produced whole soybean milk using an industrial-scale microfluidizer that was stable for storage at least 21 days at 4 °C without the addition of any stabilizer or emulsifier.…”

Section: Introductionmentioning

confidence: 99%

“…For example, milk treated with microfluidization had a transparent layer of fat globules of approximately 10 nm in thickness instead of huge micellar clumps produced by the conventional homogenization, and the thickness decreased significantly with increasing pressure 12 . The larger fat globules created by microfluidization were coated with smaller fractions through protein bridges, and some of the tiniest fat globules were embedded within casein micelles 13 . Li et al 14 .…”

Section: Introductionmentioning

confidence: 99%

Microfluidization improved hempseed yogurt's physicochemical and storage properties

Xu,

Fan,

et al. 2023

J Sci Food Agric

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BACKGROUNDPlant‐based yogurts are suffering from the common problems, such as unattractive color, stratified texture state, and rough taste. Therefore, it is urgent to develop a novel processing method to improve the quality and extend the storage life of hempseed yogurt. In this study, hempseed yogurt was microfluidized prior to fermentation. The effects of microfluidization on microstructure, particle size, mechanical properties, sensory acceptability, variations in pH and titratable acidity, lactic acid bacteria (LAB) counts, and stability of hempseed yogurt during 20 d of storage were investigated.RESULTSMicrofluidization contributed to the production of hempseed yogurt due to the better physicochemical properties compared with normal homogenization. Specifically, microfluidization reduced the particle size of hempseed yogurt with a uniform particle distribution, increased water holding capacity (WHC), and improved texture and rheological properties. These advancements resulted in higher sensory scores for the yogurt. Furthermore, during storage, microfluidization effectively inhibited the post‐acidification process of hempseed yogurt, increased LAB counts and storage stability.CONCLUSIONMicrofluidization improved the physicochemical properties and storage stability of hempseed yogurt. Our findings supported the application of microfluidization in hempseed yogurt and provided a new approach to enhance the quality of plant‐based alternatives that meet consumers’ demands for high‐quality food products.This article is protected by copyright. All rights reserved.

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Applications of High‐Pressure Homogenization and Microfluidization for Milk and Dairy Products

Cited by 6 publications

References 79 publications

Effect of high pressure processing on the safety, shelf life and quality of raw milk

Effect of high pressure processing on the safety, shelf life and quality of raw milk

Application of Microfluidization in the Food Industry

Microfluidization improved hempseed yogurt's physicochemical and storage properties

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