Effect of microfluidization on casein micelle size of bovine milk

International Conference on Agriculture, Environment, and Food Security

农业科学;生态环境科学

Sinaga, H.^1 ; Deeth, H.^2 ; Bhandari, B.^2

Food Science and Technology, Universitas Sumatera Utara, Medan, Indonesia^1

School of Agriculture and Food Sciences, University of Queensland, Brisbane, Australia^2

关键词: Average size;    Casein micelles;    Functional properties;    Microfluidization;    Microfluidizer;    Number of cycles;    Processing technologies;    Treated milk;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/122/1/012084/pdf
DOI  :  10.1088/1755-1315/122/1/012084

来源: IOP

【 摘 要 】

The properties of milk are likely to be dependent on the casein micelle size, and various processing technologies produce particular change in the average size of casein micelles. The main objective of this study was to manipulate casein micelle size by subjecting milk to microfluidizer. The experiment was performed as a complete block randomised design with three replications. The sample was passed through the microfluidizer at the set pressure of 83, 97, 112 and 126 MPa for one, two, three, four, five and six cycles, except for the 112 MPa. The results showed that microfluidized milk has smaller size by 3% with pressure up to 126 MPa. However, at each pressure, no further reduction was observed after increasing the passed up to 6 cycles. Although the average casein micelle size was similar, elevating pressure resulted in narrower size distribution. In contrast, increasing the number of cycles had little effect on casein micelle distribution. The finding from this study can be applied for future work to characterize the fundamental and functional properties of the treated milk.