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Microbiological, physicochemical, textural characteristics and oxidative stability of butter produced from high-pressure homogenisation treated cream at different pressures
International Dairy Journal ( IF 3.1 ) Pub Date : 2020-12-01 , DOI: 10.1016/j.idairyj.2020.104825
Durmuş Sert , Emin Mercan

Abstract Microbiological, physicochemical, and textural characteristics, and oxidative stability was investigated of butter produced from raw cream treated with high-pressure homogenisation (HPH) at 0 (control), 10, 20, 30, 50, or 70 MPa. HPH treatment of cream increased lightness and decreased yellowness of butter. Firmness of all butter samples was between 97 (control) and 380 N (70 MPa). HPH decreased the spreadability of butter dependent on increasing pressure. A monomodal fat particle size distribution was determined in all butter samples; D[3.2] ranged from 25.25 to 125.5 μm and HPH decreased average particle size compared with the control. The induction time of butter ranged from 27.40 (control) to 39.61 h (70 MPa). Above 50 MPa, Salmonella, and yeast and moulds were completely inactivated whilst coliforms and staphylococci were not detected in butter from HPH treated cream at 70 MPa, indicating that HPH can improve the microbial quality of butter produced from raw cream.

中文翻译:

不同压力下高压均质处理奶油生产的黄油的微生物、物理化学、质地特性和氧化稳定性

摘要 研究了用高压均质 (HPH) 在 0(对照)、10、20、30、50 或 70 MPa 下处理的生奶油生产的黄油的微生物、物理化学和质地特征以及氧化稳定性。奶油的 HPH 处理增加了黄油的亮度并降低了黄油的黄色。所有黄油样品的硬度在 97(对照)和 380 N(70 MPa)之间。HPH 会随着压力的增加而降低黄油的涂抹性。在所有黄油样品中测定了单峰脂肪粒度分布;D[3.2] 的范围为 25.25 至 125.5 μm,与对照相比,HPH 降低了平均粒径。黄油的诱导时间从 27.40(对照)到 39.61 小时(70 兆帕)不等。50 MPa 以上,沙门氏菌,
更新日期:2020-12-01
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