Using physical processes to improve physicochemical and structural characteristics of fresh and frozen/thawed sheep milk

Author(s)

Lima Tribst, Alline Artigiani ^[1] ; Piza Falcade, Luiza Toledo ^[1] ; Carvalho, Nathalia Silva ^[1] ; Cristianini, Marcelo ^{[1, 2]} ; de Castro Leite Junior, Bruno Ricardo ^[3] ; de Oliveira, Miguel Meirelles ^[4]

Affiliation

^[1] Univ Campinas UNICAMP, Ctr Food Studies NEPA, Albert Einstein 291, BR-13083852 Campinas, SP - Brazil

^[2] Univ Campinas UNICAMP, Dept Food Technol DTA, Monteiro Lobato 80, BR-13083852 Campinas, SP - Brazil

^[3] Fed Univ Vicosa UFV, Dept Food Technol DTA, Univ Campus, BR-36570900 Vicosa, MG - Brazil

^[4] Ctr Technol Educ Celso Suckow Fonseca CEFET RJ, Voluntarios Patria 30, BR-27600000 Valenca, RJ - Brazil

• Document type: Journal article
• Source: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES; v. 59, JAN 2020.
• Web of Science Citations: 0

Abstract

We assessed the impact of stirring (ST), high shear dispersing (HSD) and low (LPH, 3.5 MPa) and high pressure homogenization (HPH, 50 MPa) on physicochemical and structural characteristics of whole and skimmed sheep milk fresh or previously frozen and thawed (FT). Freezing affected the size of the fat globules, their interaction with caseins, reduced calcium solubility (10%) and buffering capacity (5-11%). Amongst the studied processes, HSD was the only one unable to improve the milk stability. The other ones reduced the size of the fat globules and increased fat and casein interactions, favoring milk stability and reducing the creaming occurrence (> 22%). LPH and HPH also reduced the sedimentation in skimmed milk (> 37%). Moreover, all processes recovered the buffering capacity of FT samples. The effectiveness of the processes can be ordered as ST < LPH < HPH, but the final choice will depend on the stability improvement required for milk vs. acquisition and operational equipment costs. (AU)

• FAPESP's process: 17/02832-4 - Freezing/ thawing of sheep milk: alterations induced in milk, alternatives for minimize these modifications and impact in the yogurt production
• Grantee: Alline Artigiani Lima Tribst
• Support Opportunities: Regular Research Grants