Advantages and Disadvantages of Partial High Pressure Homogenisation of Milk in Relation to Full-Stream Homogenisation

Advantages and Disadvantages of Partial High Pressure Homogenisation of Milk in Relation to Full-Stream Homogenisation

This study determines the effect of full-stream and partial high pressure homogenisation (constant pressure of 100 MPa, different temperatures: 20 o C, 40 o C, 60 o C) on selected distinguishing features of the colloidal and emulsion phases of milk. The pH values of milk decreased significantly (p&l...

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Bibliographic Details
Main Authors: Katarzyna Ambroziak, Katarzyna Kiełczewska, Dorota Mickiewicz, Aneta Dąbrowska
Format: Article
Language:English
Published: Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences 2019-08-01
Series:Polish Journal of Food and Nutrition Sciences
Subjects:
viscosity
milk
acidity
colloidal stability
high pressure homogenisation
fat globule size
Online Access:http://www.journalssystem.com/pjfns/Advantages-and-disadvantages-of-partial-high-pressure-homogenisation-on-milk-in-relation,109987,0,2.html
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