Ultra-high pressure homogenization-induced changes in skim milk: impact on acid coagulation properties.

  title={Ultra-high pressure homogenization-induced changes in skim milk: impact on acid coagulation properties.},
  author={Mar Serra and Antonio Jos{\'e} Trujillo and Pamela D Jaramillo and Buenaventura Guamis and Victoria Ferragut},
  journal={The Journal of dairy research},
  volume={75 1},
The effects of ultra-high pressure homogenization (UHPH) on skim milk yogurt making properties were investigated. UHPH-treated milk was compared with conventionally homogenised (15 MPa) heat-treated skim milk (90 degrees C for 90 s), and to skim milk treated under the same thermal conditions but fortified with 3% skim milk powder. Results of the present study showed that UHPH is capable of reducing skim milk particle size which leads to the formation of finer dispersions than those obtained by… CONTINUE READING

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