Short communication: Volatiles in microfluidized raw and heat-treated milk
| Autor: | D.L. Van Hekken, Susan K. Iandola, P.M. Tomasula |
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| Rok vydání: | 2019 |
| Předmět: |
Hot Temperature
Food Handling Nonanoic acid Pasteurization Homogenization (chemistry) Hexanal law.invention 03 medical and health sciences chemistry.chemical_compound fluids and secretions law Genetics Acetone Animals Food science Flavor Aroma 030304 developmental biology Aldehydes 0303 health sciences biology Fatty Acids 0402 animal and dairy science food and beverages 04 agricultural and veterinary sciences biology.organism_classification 040201 dairy & animal science Milk chemistry Taste Odorants Heat treated Animal Science and Zoology Food Science |
| Zdroj: | Journal of Dairy Science. 102:8819-8824 |
| ISSN: | 0022-0302 |
| DOI: | 10.3168/jds.2018-15776 |
| Popis: | As innovative processing equipment is introduced to milk processing, it is essential to determine its effect on milk aroma, a critical factor in consumer acceptance of the final dairy product. Microfluidization is known to cause severe high-pressure homogenization of milk fat and, although severe processing is known to release undesired aromas, no information is available on the levels of the volatile compounds in milk immediately after microfluidization. We hypothesized that microfluidization would alter levels of volatile compounds in milk that may affect aroma. The concentration of 11 selected volatile compounds in raw, thermized, pasteurized, and UHT 3.0% fat milk samples were compared before and after microfluidization at 170 MPa and common 2-stage homogenization at 15 MPa. Overall, the different milk samples had similar trends in response to homogenization, although UHT milk started with lower values of nonanoic acid, and acetone and higher levels of hexanal and heptanol. In many cases, microfluidization did not significantly alter volatile levels compared with the starting milk. Heptanal was the only compound observed to increase in thermized and UHT milk, whereas nonanoic acid and acetone decreased in raw, thermized, and pasteurized milks and octanoic acid decreased in thermized and UHT milks. The highest levels of almost all of the volatiles were found in the 2-stage homogenized milk. Overall, microfluidization had minimal effect on the volatile compound profiles of milk, although sensory evaluation is needed to confirm effects on aroma and flavor. |
| Databáze: | OpenAIRE |
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