Effect Of Ultra High-Pressure Homogenization on hydro- and liposoluble milk vitamins

Effect of high‐energy emulsification on properties of commercial low‐temperature pasteurised milk

“…; Amador‐Espejo et al . ). Furthermore, milk proteins, such as α‐lactalbumin, β‐lactoglobulin and casein, are denatured by high‐temperature processing and act as antigens when they are degraded by digestive enzymes, potentially causing severe allergies by incorporating with immunoglobulin (Ig) E (Lee et al .…”

“…Microfluidisation reduces the average particle size by various phenomena, such as shear stress, turbulence and cavitation, and cavitation is the main cause of particle size reduction (60%) (Paul ; Amador‐Espejo et al . ). Ultrasonication also decreases particle size and inactivates microorganisms with sonic waves.…”

“…Microfluidisation and ultrasonication may also reduce the disadvantages of thermal process and enhance qualities (stabilisation, texture, taste, flavour, shelf life characteristics and coagulation properties) of dairy emulsion products, such as milk and cream (Paul ; Amador‐Espejo et al . ). Torkamani et al .…”

“…Heat treatment leads to various disadvantages, such as the development of a cooked off-flavour, destruction of nutrition, and changes in functional and chemical properties (Lee et al 2014a;Amador-Espejo et al 2015). Furthermore, milk proteins, such as a-lactalbumin, b-lactoglobulin and casein, are denatured by high-temperature processing and act as antigens when they are degraded by digestive enzymes, potentially causing severe allergies by incorporating with immunoglobulin (Ig) E (Lee et al 2014a,b).…”

“…To reduce the disadvantages of heat treatment in the dairy industry, various processes have been researched to improve shelf life without heat or with only low temperatures. Some of these methods to avoid thermal processing include pulsed electric fields (Lee et al 2013), microfiltration (Pafylias et al 1996), high hydrostatic pressure (Lee et al 2014b), ultraviolet radiation treatment (Matak et al 2005), ultrasonication (Chouliara et al 2010) and ultrahigh-pressure homogenisation (Perefa et al 2007;Chouliara et al 2010;Amador-Espejo et al 2015).…”