Effect of high-pressure homogenisation on viscosity, particle size and microbiological characteristics of skim and whole milk concentrates

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dc.contributor.authorMercan, Emin
dc.contributor.authorSert, Durmus
dc.contributor.authorAkin, Nihat
dc.date.accessioned2024-02-23T14:03:07Z
dc.date.available2024-02-23T14:03:07Z
dc.date.issued2018
dc.departmentNEÜen_US
dc.description.abstractEffect of high-pressure (HPH) homogenisation on milk concentrates were studied. Skim and whole milk concentrates were homogenised at 0-150 and 0-40 MPa, respectively, and viscosity, particle size measurement, microbiological and colour characteristics determined. Up to a pressure of 120 MPa, viscosity of HPH-treated skim milk concentrates (SMC) was proportional to HPH pressure and was lower than that of the control (0 MPa). With whole milk concentrates (WMC), HPH decreased viscosity up to a pressure of 20 MPa; above 30 MPa viscosity increased. According to a power law model, both skim and whole milk concentrates showed shear-thinning flow behaviour. HPH at pressures above 120 MPa completely inactivated the microbial load of SMC. Up to a pressure of 50 MPa, HPH decreased the mean particle size (D [3,2]) of SMC; an increasing trend of D [3,2] was observed above 70 MPa. Except at 40 MPa, HPH decreased D [3,2] values of WMC samples. (C) 2018 Elsevier Ltd. All rights reserved.en_US
dc.identifier.doi10.1016/j.idairyj.2018.07.017
dc.identifier.endpage99en_US
dc.identifier.issn0958-6946
dc.identifier.issn1879-0143
dc.identifier.scopus2-s2.0-85052477751en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage93en_US
dc.identifier.urihttps://doi.org/10.1016/j.idairyj.2018.07.017
dc.identifier.urihttps://hdl.handle.net/20.500.12452/11952
dc.identifier.volume87en_US
dc.identifier.wosWOS:000445898400012en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofInternational Dairy Journalen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subject[Keyword Not Available]en_US
dc.titleEffect of high-pressure homogenisation on viscosity, particle size and microbiological characteristics of skim and whole milk concentratesen_US
dc.typeArticleen_US

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