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Article: Studies from University College in the area of dairy science published.
- Article from:
- Agriculture Week
- Article date:
- October 1, 2009
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According to a study from Cork, Ireland, "The effects of high-pressure homogenisation (HPH) in the pressure range 100-300 MPa on the gel formation and rheological properties of rennet-induced skim milk (0-08%, fat, w/w) and standardised milk (3-60% fat, w/w) gels at pH 6-60 were studied. The average casein micelle size in skim milk was significantly reduced and the gel formation time decreased when skim milk was subjected to the pressures of 200 and 300 MPa."
"The storage modulus of rennet-induced skim milk gels at 2700 s after rennet addition was higher for samples homogenised at higher pressures, which contained smaller casein particles. HPH had little effect ...