Physical properties and storage stability of reverse osmosis skim milk concentrates: Effects of skim milk pasteurisation, solid content and thermal treatment
Physical properties and storage stability of reverse osmosis skim milk concentrates: Effects of skim milk pasteurisation, solid content and thermal treatment
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DOI：
10.1016/j.jfoodeng.2020.109922
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发表时间：
2020-08-01
影响因子：
5.5
通讯作者：
Ahrne, Lilia
中科院分区：
文献类型：
--
作者：
Christiansen, Morten Vormsborg;Pedersen, Troels Bjerregaard;Ahrne, Lilia
浓缩乳制品在乳制品行业引起了越来越大的兴趣。脱脂牛奶浓缩液可以通过反渗透膜过滤生产，这可以被认为是一个非热过程。因此，精矿的物理性质不同于蒸发生产的精矿的物理性质。在这项研究中，对生奶和巴氏消毒脱脂奶进行了反渗透过滤，批处理的总固体含量高达28%，并评估了热处理（65-110摄氏度，15秒）和在5摄氏度下储存10天对浓缩液流变学和物理性质的影响。巴氏消毒脱脂奶浓缩液需要更长的浓缩时间，显示出更大的平均酪蛋白胶束大小，但在储存过程中，与原料奶浓缩液相比，原料奶更容易在牛奶成分之间形成结构网络，因此具有更高的粘度，因此结构积累能力有限。精矿的热处理增加了它们的平均粒度和粘度，通过增加总固体含量来增强这一效果。由未经巴氏消毒的牛奶制成的浓缩物在储存过程中表现出最强的剪切变薄行为。因此，在浓缩过程之前或之后对牛奶进行热处理，可以控制脱脂牛奶浓缩物在储存过程中的结构形成。
Concentrated dairy products are of increasing interest within the dairy industry. Skim milk concentrates can be produced by reverse osmosis membrane filtration, which can be considered a non-thermal process. Therefore, the physical properties of concentrates differ from the properties of concentrates produced by evaporation. In this study, reverse osmosis filtration of raw and pasteurised skim milk was carried out in batch up to 28% total solids content and the effect of thermal treatment (65-110 degrees C, 15 s) and storage at 5 degrees C up to ten days on rheological and physical properties of concentrates, were evaluated. Concentrates produced from pasteurised skim milk required longer concentration times and showed larger average casein micelle sizes, but limited structure buildup capability during storage compared to concentrates produced from raw milk which more readily created structural networks between the milk constituents and consequently had higher viscosity. Thermal treatment of concentrates increased their average particle size and viscosity, an effect enhanced by increasing the total solids content. Concentrates produced from non-pasteurised milk showed the strongest shear-thinning behaviour during storage. Thus, the thermal treatment of milk before or after the concentration process, controls the structure formation of skim milk concentrates during storage.