Particle sizes and stability of UHT bovine, cereal and grain milks

Durand, Amanda; Franks, George V.; Hosken, R. W.

doi:10.1016/s0268-005x(03)00012-2

Cited by 81 publications

(55 citation statements)

References 6 publications

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“…This phenomenon was associated with a decrease in backscattering level across the middle portion of the sample which was due to a certain degree of clarification. The creaming phenomenon can be seen from the increase in backscattering on the top of the sample due to migration of lighter fat globules upwards (Durand, Franks, & Hosken, 2003). The sedimentation and creaming phenomena were computed from the sediment and cream peak thickness as shown in Figures 3 and 4, respectively.…”

Section: Physical Stabilitymentioning

confidence: 99%

Evaluating the Ultra-High Pressure Homogenization (UHPH) and Pasteurization effects on the quality and shelf life of donkey milk

Addo

Ferragut

2015

IJFS

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Donkey milk has functional properties of great interest to human nutrition. The effects of ultra-high pressure homogenization (UHPH) at 100 MPa, 200 MPa and 300 MPa in comparison with different pasteurization treatments of 70• C for 1 min and 85• C for 1 min on the physicochemical quality and shelf-life of treated and raw (untreated) donkey milk were studied. Gross composition and pH, total mesophilic counts, lysozyme activity and physical stability were studied during storage at 4• C for 28 days. The compositional profile showed resemblance to that of human milk characterized by high lactose, low fat and low protein content and was least affected by the treatments. UHPH treatments at 200 MPa, 300 MPa and 85• C were able to maintain steady pH during storage whereas the low intensity treatments showed a significant decrease. The observed lysozyme activity in the samples was generally high and appeared to have been enhanced by the applied UHPH and pasteurization treatments with no significant change during storage. Although the raw milk showed good initial microbial quality, extensive growth of mesophilic microorganisms occurred after 7 days of storage, unlike the treated samples which were able to maintain significantly low counts throughout the storage period. The physical stability of milk was negatively influenced by the higher UHPH treatments of 200 MPa and 300 MPa which exhibited sedimentation phenomenon, while creaming was insignificant.

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Section: Physical Stabilitymentioning

confidence: 99%

Evaluating the Ultra-High Pressure Homogenization (UHPH) and Pasteurization effects on the quality and shelf life of donkey milk

Addo

Ferragut

2015

IJFS

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“…Such substances include both polysaccharides and proteins which are capable of one or more of the following: thickening and gelling aqueous solutions, stabilizing foams, emulsions and dispersions and preventing crystallization of saturated water or sugar solutions [9]. Examples of hydrocolloids are carboxymethylcellulose, guar gum, starch, xanthan gum, pectin, gelatine among others [10]. Carboxymethylcellulose (CMC) is a modified cellulose gum (cellulose is a component of plant fibre).…”

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confidence: 99%

Effect of the Addition of Hydrocolloids to Tomato-Carrot Juice Blend

Nwaokoro¹

2015

JNHFS

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Carrot is an important root crop cultivated throughout the world for its fleshy edible roots; and is used for human consumption as well as animal feed. Carrots are rich source of beta-carotene (and contain appreciable amounts of thiamine and riboflavin [6]. Carotenoids in carrot and tomato have also been linked with enhancement of the immune system and decreased risk of degenerative diseases such as cancer, cardiovascular disease, age-related macular degeneration, and cataract formation [7]. Carrot has long been a component of tomato blends. Sedimentation is a main problem in carrot juice. Several studies reported that cloud stability could be improved by using polysaccharides stabilizer and reducing pulp content, however this might affect texture attributes of the product [8].Hydrocolloids are substances that form gels in contact with water. Such substances include both polysaccharides and proteins which are capable of one or more of the following: thickening and gelling aqueous solutions, stabilizing foams, emulsions and dispersions and preventing crystallization of saturated water or sugar solutions [9]. Examples of hydrocolloids are carboxymethylcellulose, guar gum, starch, xanthan gum, pectin, gelatine among others [10]. Carboxymethylcellulose (CMC) is a modified cellulose gum (cellulose is a component of plant fibre). In foods, it is used as a stabilizer, thickener, film former, suspending agent and extender. The allowable percentage range is 0.05 to 0.5% of the total product [11]. Xanthan gum is an extracellular polysaccharide secreted by Xanthomonas campestris. At low shear rates, solutions of xanthan gum have approximately 15 times the viscosity of guar gum and significantly more viscous than carboxymethylcellulose (CMC) or sodium alginate which accounts for its superior performance in stabilising suspensions [12]. In order to adjust the desired flow behaviour, Xanthan Gum is used in combination with other hydrocolloids [13]. Typically, Xanthan Gum is used at 0.1-0.2% concentration [14]. Concentrations of Xanthan Gum (XG) and Carboxymethylcellulose (CMC) of 0.4-0.5% completely inhibit apple juice clarification. At lower gum concentrations, juices with CMC were more stable. At low shear rates, XG was more viscous than CMC, demonstrating that the greater stabilizing effect of CMC was basically due to its electro-negativity [15]. Alakali et al. [16] reported that the use of CMC at levels 0.5, 0.75 and AbstractThe study determined the effect of addition of hydrocolloids to tomato-carrot juice blend. It also determined some physico-chemical parameters and evaluated the proximate and microbial analyses of the blend. This was with a view to provide information on the properties of tomato-carrot juice blend which gives the most acceptable quality. Two samples of tomato-carrot juice blend were prepared, with one containing hydrocolloids while the other was without hydrocolloids. The products were bottled, pasteurized, cooled and stored at ambient (29 ± 1°C) and refrigeration (5 ± 1°C) temperatures. There was a s...

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“…Therefore to produce cereal milk with favourable mouth-feel, its particle diameter should be 400-500 nm [ 37 ] . A commercial bovine milk and a commercial CFSM had mean particle diameters of 450 and 420 nm, respectively, and they both exhibited creaming [ 38 ] . The particle diameters of soymilk forti fi ed by Ca carbonate, triCa phosphate and Ca citrate were 327, 358 and 451 nm, respectively [ 25 ] .…”

Section: Particle Sizementioning

confidence: 99%

Calcium-Fortified Soymilk

Pathomrungsiyounggul

Lewis

Grandison

2013

Handbook of Food Fortification and Health

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Key PointsNatural soymilk has a low content of calcium and is often supplemented with calcium to levels • found in cow's milk. It is possible to supplement with a wide variety of calcium salts. These will have different solubilities • and different effects on the properties of the soymilk. Soymilk is subjected to pasteurisation or sterilisation processes to ensure that it is safe and has a • long shelf life. The main problem arising from addition of soluble calcium salts is that they will reduce heat stability. • This becomes a problem if addition results in a decrease in pH and an increase in ionic calcium. Stabilising salts such as disodium hydrogen phosphate and tri-sodium citrate are useful for improving • heat stability of calcium-forti fi ed soymilk. Calcium salts with low solubility such as calcium carbonate and calcium phosphate can also be • added. One advantage is that they do not change pH and ionic calcium to the same extent as addition of soluble salts. One disadvantage results from their insolubility. How these different combinations of calcium salts and stabilising salts affect properties such as • particle size and viscosity are discussed in this review. It is worthwhile measuring pH and ionic calcium of forti fi ed beverages to gain a better understanding • of their effects on the physical properties and sensory characteristics of soymilk.

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Particle sizes and stability of UHT bovine, cereal and grain milks

Cited by 81 publications

References 6 publications

Evaluating the Ultra-High Pressure Homogenization (UHPH) and Pasteurization effects on the quality and shelf life of donkey milk

Evaluating the Ultra-High Pressure Homogenization (UHPH) and Pasteurization effects on the quality and shelf life of donkey milk

Effect of the Addition of Hydrocolloids to Tomato-Carrot Juice Blend

Calcium-Fortified Soymilk

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