Manufacture of Acid Gels from Skim Milk Using High-Pressure Homogenization

Effect of high-pressure homogenization (HPH; 0 to 350MPa) or thermal treatment (TT; 90°C, 5min), or both, on the L* (lightness) values of skim milk. Bar is a 95% confidence interval for any mean, standard deviation = 1.18.

Effect of high-pressure homogenization (HPH; 0 to 350MPa) or thermal treatment (TT; 90°C, 5min), or both, on the gelation times (G′ ≥1Pa) of acid gels from skim milk acidified with 3% glucono-δ-lactone. Bar is a 95% confidence interval for any mean, standard deviation = 1.69min.

Maximum storage modulus (G′ in Pa; at 110min) of milk acidified with 3% glucono-δ-lactone after high-pressure homogenization (HPH; 0 to 350MPa) or thermal treatment (TT; 90°C, 5min), or both. Bar is a 95% confidence interval for any mean. The dotted line is the linear regression of the average of HPH-TT and TT-HPH, standard deviation = 16.24Pa.

Whey holding capacity (WHC) in acid gels manufactured with skim milk subjected to A) high-pressure homogenization, 0 to 350MPa (HPH); B) high-pressure homogenization, 0 to 350MPa, followed by a thermal treatment, 90°C, 5min (HPH-TT); C) control (raw milk) and thermal treatment, 90°C, 5min (TT); and D) thermal treatment, 90°C, 5min, followed by high-pressure homogenization, 0 to 350MPa (TT-HPH).