Journal article
The effect of sonication and high pressure homogenisation on the properties of pure cream
J Chandrapala, L Ong, B Zisu, SL Gras, M Ashokkumar, SE Kentish
Innovative Food Science and Emerging Technologies | Published : 2016
Abstract
The homogenisation of milk and cream has been widely studied but the effect of sonication on the structural and functional properties of cream is not well known. In this study, raw milk, ultrafiltration retentate and cream samples were sonicated at 20 kHz and the rennet and acid gelation properties of these sonicated samples investigated. High pressure homogenisation at 80 bar was also performed for comparison. Sonication of raw milk and retentate samples led to a decrease in the fat globule size. Conversely, the fat globules in cream samples sonicated at < 10°C flocculated to form grapelike structures whereas the cream samples sonicated at 50°C did not form such aggregates. High pressure ho..
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Grants
Awarded by Australian Research Council
Funding Acknowledgements
This work was funded by Dairy Innovation Australia Limited and the Australia Research Council. The authors would like to thank the Bio21 Molecular Science & Biotechnology Institute and the Particulate Fluids Processing Centre, a special research centre of the Australian Research Council at The University of Melbourne, for access to equipment and Dr. Martin Palmer from Dairy Innovation for his continuing support of our work. Sally Gras, Sandra Kentish, Muthupandian Ashokkumar and Lydia Ong also acknowledge generous support from the ARC Dairy Innovation Hub (IH120100005).