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Biocrystallisations: Milk treatments

Huber, Machteld; Doesburg, Paul and van de Vijver, Lucy (2007) Biocrystallisations: Milk treatments. Louis Bolk Publications, no. M26. Louis Bolk Instituut.

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Summary

Following two milk studies performed by the Louis Bolk Instituut, the hypothesis that processing of milk has an important effect on bio crystallisation pictures was investigated. Two raw whole milk tank samples, coded A and B, and 5 treatments performed on these samples (in total A/B 1-6) were offered for analysis. Evaluation was performed Visually and by means of computerized Texture analysis.
Conclusions: Processing of milk has a strong effect on the crystallisation pictures. Especially homogenisation of milk had a large impact on the crystallisation picture. Surprisingly, this influence is higher than the treatment with ultra high temperatures at 140C.


EPrint Type:Report
Keywords:milk treatment, crystallisation pictures
Subjects: Food systems > Food security, food quality and human health
Research affiliation: Netherlands > Louis Bolk Institute
Deposited By: Steinbuch, Luc
ID Code:13447
Deposited On:21 Apr 2008
Last Modified:12 Apr 2010 07:37
Document Language:English
Status:Published
Refereed:Not peer-reviewed

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