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Effect of Homogenization Pressure on Plasmin Activity and Mechanical Stress-Induced Fat Aggregation of Commercially Sterilized Ultra High Temperature Milk during Storage

한국축산식품학회지 2020년 40권 5호 p.734 ~ 745
김순철, 윤소율, 안나현, 김성민, 임지영,
소속 상세정보
김순철 ( Kim Sun-Chul ) - Kookmin University Department of Food and Nutrition
윤소율 ( Yun So-Yul ) - Kookmin University Department of Food and Nutrition
안나현 ( Ahn Na-Hyun ) - Kookmin University Department of Food and Nutrition
김성민 ( Kim Seong-Min ) - Kookmin University Department of Food and Nutrition
임지영 ( Imm Jee-Young ) - Kookmin University Department of Foods and Nutrition

Abstract


Commercially sterilized ultra high temperature (UHT) milk was manufactured at different homogenization pressures (20, 25, and 30 MPa), and changes in fat particle size, mechanical stress-induced fat aggregation, plasmin activity, and lipid oxidation were monitored during ambient storage of the UHT milk for up to 16 wk. The particle sizes of milk fat globules were significantly decreased as homogenization pressure increased from 20 to 30 MPa (p<0.05). The presence of mechanical stress-induced fat aggregates in milk produced at 20 MPa was significantly higher than for UHT milk produced at either 25 or 30 MPa. This difference was maintained all throughout the storage. There were no significant differences in plasmin activity, trichloroacetic acid (12%, w/v) soluble peptides, and the extent of lipid oxidation. Based on these results, an increase of homogenization pressure from 20 (the typical homogenization pressure employed in the Korea dairy industry) to 25?30 MPa significantly decreased mechanical stress-induced fat aggregation without affecting susceptibility to lipid oxidation during storage.

키워드

homogenization pressure; ultra high temperature (UHT) milk; particle size; mechanical stress-induced fat aggregation; plasmin activity; lipid oxidation

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