Heat and ethanol stabilities of high-pressure-treated bovine milk

摘要: Despite having well-documented effects on several constituents of milk, high pressure (HP) had little overall effect the heat stability raw, pre-heated or serum protein-free skim milk at pH values in range 6.1-7.0. HP treatment 600 MPa considerably increased concentrated > 6.7. The ethanol raw was reduced by treatment, shifting somewhat sigmoidal versus profile to more alkaline values; however, these changes were partially reversible during subsequent storage 5degreesC for 24 h. Ethanol-mediated temperature-induced dissociation casein micelles occurred both untreated and HP-treated not dependent treatment. These findings provide further insight into how HP-induced influence properties. (C) 2003 Elsevier Ltd. All rights reserved.