The effect of homogenization pressure on the flavor and flavor stability of whole milk powder

Park, Curtis W.; Drake, M.A.

doi:10.3168/jds.2017-12544

Cited by 16 publications

(8 citation statements)

References 33 publications

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“…In total, the number of individual VOCs identified in these samples across all four extraction techniques, with and without salting out and with both GC column polarities, was 85 ( Table 3 ). This is considerably more VOCs than previously found in WMP, which, albeit, only used a single extraction technique [ 20 , 21 ]. Twenty-five VOCs were identified using salting out with SBSE (PDMS) using a non-polar GC column [ 21 ] and ten VOCs by HS-SPME (DVB/CAR/PDMS) with salting out using a non-polar GC column [ 20 ].…”

Section: Resultsmentioning

confidence: 89%

“…This is considerably more VOCs than previously found in WMP, which, albeit, only used a single extraction technique [ 20 , 21 ]. Twenty-five VOCs were identified using salting out with SBSE (PDMS) using a non-polar GC column [ 21 ] and ten VOCs by HS-SPME (DVB/CAR/PDMS) with salting out using a non-polar GC column [ 20 ]. The 85 VOCs identified in this study consisted of 20 ketones, 18 aldehydes, 11 lactones, 11 alcohols, 7 esters, 6 benzene/phenols, 5 furans, 4 terpenes, 2 sulphur compounds, and 1 acid.…”

Section: Resultsmentioning

confidence: 89%

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Comparison of Automated Extraction Techniques for Volatile Analysis of Whole Milk Powder

Cheng

Mannion

O’Sullivan

et al. 2021

Foods

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Volatile profiling of whole milk powder is valuable for obtaining information on product quality, adulteration, legislation, shelf life, and aroma. For routine analysis, automated solventless volatile extraction techniques are favored due their simplicity and versatility, however no single extraction technique can provide a complete volatile profile due to inherent chemical bias. This study was undertaken to compare and contrast the performance of headspace solid phase microextraction, thermal desorption, and HiSorb (a sorptive extraction technique in both headspace and direct immersion modes) for the volatile analysis of whole milk powder by gas chromatography mass spectrometry. Overall, 85 unique volatiles were recovered and identified, with 80 extracted and identified using a non-polar gas chromatography column, compared to 54 extracted, and identified using a polar gas chromatography column. The impact of salting out was minimal in comparison to gas chromatography column polarity and the differences between the extraction techniques. HiSorb extracted the most and greatest abundance of volatiles, but was heavily influenced by the number and volume of lactones extracted in comparison to the other techniques. HiSorb extracted significantly more volatiles by direct immersion than by headspace. The differences in volatile selectivity was evident between the techniques and highlights the importance of using multiple extraction techniques in order to obtain a more complete volatile profile. This study provides valuable information on the volatile composition of whole milk powder and on differences between extraction techniques under different conditions, which can be extrapolated to other food and beverages.

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Section: Resultsmentioning

confidence: 89%

Section: Resultsmentioning

confidence: 89%

Comparison of Automated Extraction Techniques for Volatile Analysis of Whole Milk Powder

Cheng

Mannion

O’Sullivan

et al. 2021

Foods

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“…To minimize these phenomena during production, the homogenization pressure needs to be strictly controlled. Homogenization pressure can make the fat globules smaller and slow down the fat floating, thus improving milk stability [48]. When the homogenization pressure reaches a certain level, the energy consumption increases sharply, and the homogenization efficiency increases slowly [48].…”

Section: Stabilitymentioning

confidence: 99%

Effects of Homogenization on Organoleptic Quality and Stability of Pasteurized Milk Samples

Shao

Yuan

et al. 2023

Agriculture

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The organoleptic quality and stability of pasteurized milk are closely related to consumption choices. Our study investigated the effects of different homogenization pressures on the organoleptic quality and stability of pasteurized milk during shelf life. The three homogenization pressures used in this work were 0, 150, and 300 bar. The three homogenization times were 40 s, 56 s, and 60 s respectively. The sensory quality and stability of pasteurized milk after storage for 8, 72, and 168 h were investigated by sensory description experiment, electronic nose technology, and physical properties (such as stability, color, and particle size). The results showed that, at the same storage time, different homogenization pressures had prominent effects on the creamy, milk, fat, and fresh milk flavors of pasteurized milk, together with different effects on the stability of pasteurized milk. The pasteurized milk samples stored for 8 h under the three homogenization pressures had a good fresh milk flavor, and its strong fat flavor affected the taste. The pasteurized milk samples stored for 72 h under 150-bar homogenization pressure had uniform texture, excellent milk flavor, and delicious taste, and the stability of milk reached the best state. Pasteurized milk samples stored for 168 h under three homogenization pressures had increased metallic, sour, and salty tastes in varying degrees, affecting the flavor quality and stability of milk. In short, the organoleptic quality and stability of pasteurized milk samples stored for 72 h under 150-bar homogenization pressure (ML72) were the most optimal. The results provide a scientific theoretical basis for improving product organoleptic quality and stability, which may inspire a new production strategy to innovate pasteurized milk product. This study examined the impact of different homogenization pressures (0, 150, and 300 bar) on the organoleptic quality and stability of pasteurized milk during shelf life (8, 72, and 168 h).

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“…The results implied that low homogenization pressure was insufficient for proteins to form a viscoelastic film at the oil-water interface, which consequently resulted in oil leakage during drying. Increasing homogenization pressure or the number of passes increased the amount of protein at the oil/water interface and the thickness of the viscoelastic film around the dispersed droplets, which helped to improve the stability of emulsion, and reduce the migration of fat to the surface of particles during spray drying (Park & Drake, 2017), and thus reduce the free fat content (Vignolles, Jeantet, Lopez, & Schuck, 2007). Table 1.…”

Section: Physical Properties Of Spray-dried Powdersmentioning

confidence: 99%

“…On the contrary, in the falling-rate drying period, the surface is no longer saturated and dry patches start to appear. In order to reduce surface energy, fats would migrate along with water vapor to the surface during the falling-rate period (Park & Drake, 2017). This migration of fats will eventually lead to fat residue at the surface of microcapsules, which is commonly termed as 'surface fat' or 'free fat.'…”

Section: Introductionmentioning

confidence: 99%

Effect of processing conditions on the physiochemical properties and nutrients retention of spray-dried microcapsules using mixed protein system

Feng

Ting

et al. 2019

CyTA - Journal of Food

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This study investigated the effect of different processing conditions on the properties of emulsions and final microcapsules in a pilot scale. A mixed protein system of sodium caseinate and pea protein isolate was used as wall material. The potential correlations amongst properties of emulsions and spray-dried powders, and the stability of nutrients were studied using coefficient correlation analysis. Increasing homogenization pressure or number of passes increased the retention of β-carotene significantly, while increasing the inlet air temperature was effective in preserving Vitamin A. Twopass homogenization helped to achieve a smaller droplet size of liquid emulsions, which resulted in lower free-fat, higher nutrient retention, and better oxidative stability of powdered microcapsules. Increasing the inlet air temperature led to a higher tendency of lipid oxidation of spray-dried powders. A lower inlet temperature at 127°C increased the water activity and decreased the glass transition temperature of spray-dried powders, which consequently resulted in powder caking.

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The effect of homogenization pressure on the flavor and flavor stability of whole milk powder

Cited by 16 publications

References 33 publications

Comparison of Automated Extraction Techniques for Volatile Analysis of Whole Milk Powder

Comparison of Automated Extraction Techniques for Volatile Analysis of Whole Milk Powder

Effects of Homogenization on Organoleptic Quality and Stability of Pasteurized Milk Samples

Effect of processing conditions on the physiochemical properties and nutrients retention of spray-dried microcapsules using mixed protein system

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