The role of key process steps on microstructural organisation of fat globules and lipid profiles in UHT milk processed in a pilot plant unit

Lu, Jing (författare): Swedish University of Agricultural Sciences,Sveriges lantbruksuniversitet,Institutionen för Molekylära vetenskaper,Department of Molecular Sciences

Pickova, Jana (författare): Swedish University of Agricultural Sciences,Sveriges lantbruksuniversitet,Institutionen för Molekylära vetenskaper,Department of Molecular Sciences

Daniel, Geoffrey (författare): Swedish University of Agricultural Sciences,Sveriges lantbruksuniversitet,Skogens biomaterial och teknologi,Department of Forest Biomaterials and Technology

Langton, Maud (författare): Swedish University of Agricultural Sciences,Sveriges lantbruksuniversitet,Institutionen för Molekylära vetenskaper,Department of Molecular Sciences

(creator_code:org_t)

Elsevier BV, 2020
2020
Engelska.
Ingår i: International Dairy Journal. - : Elsevier BV. - 0958-6946 .- 1879-0143. ; 109

Relaterad länk:: https://res.slu.se/i...; visa fler...; https://doi.org/10.1...; visa färre...

Abstract Ämnesord

Stäng

Microscopy was applied to explore changes in fat globules and gas chromatography was used to determine the fatty acid distribution in different lipid classes in ultra-high temperature (UHT) milk processed in a pilot plant. Four milk samples were collected at key steps during UHT-milk production. Second-stage homogenisation significantly decreased fat globule size and disrupted the original milk fat globule membrane (MFGM) organisation. Pasteurisation applied before homogenisation increased the adsorption of casein micelles to the newly formed MFGM. The final UHT treatment for 4 s at 137 degrees C exacerbated the damage to MFGM causing disruption of fat globules. Damaged fat globules in UHT milk were more prone to aggregation and entrapment in the protein network compared with fat globules in commercial UHT milk. The significant modifications of milk microstructure and lipid composition suggested processes applied in commercial dairy plants might contribute to destabilisation of UHT milk during shelf life. (C) 2020 Elsevier Ltd. All rights reserved.

Av författaren/redakt...: Lu, Jing; Pickova, Jana; Daniel, Geoffrey; Langton, Maud

Om ämnet

LANTBRUKSVETENSKAPER: LANTBRUKSVETENSK ...; och Lantbruksvetensk ...; och Livsmedelsvetens ...

Kungliga biblioteket hanterar dina personuppgifter i enlighet med EU:s dataskyddsförordning (2018), GDPR. Läs mer om hur det funkar här.
Så här hanterar KB dina uppgifter vid användning av denna tjänst.