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Tracking changes in volatile components and lipids after homogenisation and thermal processing of milk

journal contribution
posted on 2023-05-03, 20:09 authored by Mariza Gomes Reis, Paul Harris, Carole Berry, Hanh Nguyen, Paul MacleanPaul Maclean, Mike WeeksMike Weeks
Milk processing affects the molecular and supramolecular characteristics of milk. While many of these changes have been studied extensively, the effect of homogenisation on volatile components and lipids at different pressures and temperatures is still poorly understood. The aim of this study was to determine the effect of homogenisation pressure (0, 150, 250 and 350 bar) at different temperatures (45°C, 60°C and 80°C) on the content of individual milk volatile components, phospholipids and triacylglycerols. The results demonstrated the importance of temperature and pressure (P > 0.001) on the formation of 2-heptanone. Temperature was the most important factor for significant (P > 0.05) loss of the milk fat globule membrane lipid phosphatidyletholamine (PE) from the milk serum. Moreover, a significant increase (P > 0.001) in the level of all triacylglycerols groups in the serum phase of homogenised milk was observed, independent of the temperature of the homogenisation process.

History

Rights statement

© 2020 Elsevier Ltd. All rights reserved.

Language

  • English

Does this contain Māori information or data?

  • No

Publisher

Elsevier

Journal title

International Dairy Journal

ISSN

0958-6946

Citation

Gomes Reis, M., Harris, P., Berry, C., Nguyen, H., Maclean, P., & Weeks, M. (2020). Tracking changes in volatile components and lipids after homogenisation and thermal processing of milk. International Dairy Journal, 103, 104624. doi:10.1016/j.idairyj.2019.104624

Funder

Strategic Science Investment Fund

Contract number

A22713

Job code

14485x11

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