Abstract The effects of hydrodynamic cavitation treatment of raw milk at different temperatures (outlet temperatures of 40, 50, 60 or 72 °C) were evaluated in relation to corresponding reference heat treatments. Physical and functional changes were studied and microbial inactivation was evaluated by the total bacterial count. Hydrodynamic cavitation reduced the mean milk fat globule size to 3.29–1.40 μm, depending on the treatment temperature. Treatment did not result in a significant increase in whey protein denaturation and did not affect acid gel formation. A reduction of >1 log unit in the total bacterial count was obtained, which was primarily ascribed to the temperature increase during treatment. Thus, this study illustrates that HC treatment can provide a heating unit allowing for simultaneous pasteurisation and reduction in MFG size, with minimal changes to the physical and functional properties of the milk.

中文翻译：

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原料奶的水动力空化：对微生物灭活、物理和功能特性的影响

摘要 相对于相应的参考热处理，评估了在不同温度（出口温度为 40、50、60 或 72 °C）下对原料奶进行水力空化处理的效果。研究了物理和功能变化，并通过细菌总数评估了微生物灭活。水动力空化将平均乳脂肪球尺寸降低至 3.29–1.40 μm，具体取决于处理温度。处理不会导致乳清蛋白变性的显着增加，并且不会影响酸性凝胶的形成。总细菌计数减少了 >1 log 单位，这主要归因于治疗过程中的温度升高。因此，这项研究表明 HC 处理可以提供一个加热单元，允许同时进行巴氏杀菌和减少 MFG 尺寸，