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Effects of industrial processing methods on camel skimmed milk properties

Omar, A., Harbourne, N. and Oruna-Concha, M. J. (2018) Effects of industrial processing methods on camel skimmed milk properties. International Dairy Journal, 84. pp. 15-22. ISSN 0958-6946

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To link to this item DOI: 10.1016/j.idairyj.2018.03.011

Abstract/Summary

Effects of pasteurisation (high-temperature-short-time; HTST), ultra-high-temperature (UHT), and high-pressure (HP) treatments on some physical and chemical properties of camel milk (CM), including whey protein denaturation, colour change, casein micelle size, and rennet coagulation time (RCT), was investigated. UHT treatment caused the biggest colour change and highest whey protein denaturation in CM; in contrast, the effects of HP treatments on these properties were considerably less. Casein micelle size decreased after all treatments. The RCT of CM was significantly delayed and coagulum strength (G′) decreased after HTST. HP treatment at 200 and 400 MPa increased the RCT of CM and the G′ value was the highest after treatment at 200 MPa. Processing at 600 and 800 MPa inhibited coagulation of CM. The effects of both thermal and non-thermal treatments on many constituents and properties of CM were different from those on constituents and properties of bovine milk.

Item Type:Article
Refereed:Yes
Divisions:Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
ID Code:76703
Publisher:Elsevier

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