The effect of sonication and high pressure homogenisation on the properties of pure cream

Chandrapala, J, Ong, L, Zisu, B, Gras, S and Ashokkumar, M 2016, 'The effect of sonication and high pressure homogenisation on the properties of pure cream', Innovative Food Science and Emerging Technologies, vol. 33, pp. 298-307.


Document type: Journal Article
Collection: Journal Articles

Title The effect of sonication and high pressure homogenisation on the properties of pure cream
Author(s) Chandrapala, J
Ong, L
Zisu, B
Gras, S
Ashokkumar, M
Year 2016
Journal name Innovative Food Science and Emerging Technologies
Volume number 33
Start page 298
End page 307
Total pages 10
Publisher Elsevier
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 homogenisation at 50 °C led to similar flocculated structures, but these were not observed at low temperatures. This suggests a potential benefit of sonication technology in allowing low temperatures to be utilised for cream homogenisation, reducing energy demand. However, a gel made using cheese-milk with sonicated cream resulted in separation of a fat layer rather than the incorporation of the fat globules into the gel matrix. Rennet gelation properties of both the sonicated or homogenised samples were significantly superior to a native control sample where the resultant gels had shorter coagulation times and decreased syneresis.
Subject Chemical Sciences not elsewhere classified
Keyword(s) Cheese milk
Homogenisation
Sonication
Rennet gels
Acid gels
DOI - identifier 10.1016/j.ifset.2015.11.023
Copyright notice © 2015 Elsevier Ltd. All rights reserved.
ISSN 1466-8564
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