Effect of heat assisted high pressure treatment on rate of change in pH and gel strength of acidified milk gel in the preparation of soft cheese

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Abstract

The effect of high pressure (200-600 MPa), pressurization time (0-60 min) and heat treatment temperature (15-65oC) on change in pH and storage modulus (G') of the acidified milk gel in the preparation of soft cheese was studied. The value of the pH of the heat assisted high pressure (HAHP) treated samples was observed to vary from 5.48 to 5.31 after 140 s of acidification, whereas it dropped from 6.38 to 5.16 after 240 s of acidification for the control. It was observed that higher pressure and temperature increased the pH values of the milk gel, whereas the values decreased with higher pressurization time. Similarly, the values of G' of the HAHP treated samples ranged between 384 Pa and 322 Pa after 200 s, compared to 361 Pa after 260 s for the control. High pressure increased the G' value of the HAHP samples, whereas the value decreased with high pressurization time and temperature.

Original languageEnglish (US)
Pages (from-to)2459-2464
Number of pages6
JournalInternational Food Research Journal
Volume23
Issue number6
StatePublished - Jan 1 2016

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acidified milk
soft cheeses
gel strength
high pressure treatment
Cheese
Milk
Hot Temperature
Gels
gels
heat
Pressure
acidification
Temperature
temperature
storage modulus
sampling
heat treatment
milk

Keywords

  • Coagulation characteristics
  • Heat-acid coagulation Soft cheese
  • High pressure processing

Cite this

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title = "Effect of heat assisted high pressure treatment on rate of change in pH and gel strength of acidified milk gel in the preparation of soft cheese",
abstract = "The effect of high pressure (200-600 MPa), pressurization time (0-60 min) and heat treatment temperature (15-65oC) on change in pH and storage modulus (G') of the acidified milk gel in the preparation of soft cheese was studied. The value of the pH of the heat assisted high pressure (HAHP) treated samples was observed to vary from 5.48 to 5.31 after 140 s of acidification, whereas it dropped from 6.38 to 5.16 after 240 s of acidification for the control. It was observed that higher pressure and temperature increased the pH values of the milk gel, whereas the values decreased with higher pressurization time. Similarly, the values of G' of the HAHP treated samples ranged between 384 Pa and 322 Pa after 200 s, compared to 361 Pa after 260 s for the control. High pressure increased the G' value of the HAHP samples, whereas the value decreased with high pressurization time and temperature.",
keywords = "Coagulation characteristics, Heat-acid coagulation Soft cheese, High pressure processing",
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T1 - Effect of heat assisted high pressure treatment on rate of change in pH and gel strength of acidified milk gel in the preparation of soft cheese

AU - Sahu, J. K.

AU - Kumar Mallikarjunan, P.

PY - 2016/1/1

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N2 - The effect of high pressure (200-600 MPa), pressurization time (0-60 min) and heat treatment temperature (15-65oC) on change in pH and storage modulus (G') of the acidified milk gel in the preparation of soft cheese was studied. The value of the pH of the heat assisted high pressure (HAHP) treated samples was observed to vary from 5.48 to 5.31 after 140 s of acidification, whereas it dropped from 6.38 to 5.16 after 240 s of acidification for the control. It was observed that higher pressure and temperature increased the pH values of the milk gel, whereas the values decreased with higher pressurization time. Similarly, the values of G' of the HAHP treated samples ranged between 384 Pa and 322 Pa after 200 s, compared to 361 Pa after 260 s for the control. High pressure increased the G' value of the HAHP samples, whereas the value decreased with high pressurization time and temperature.

AB - The effect of high pressure (200-600 MPa), pressurization time (0-60 min) and heat treatment temperature (15-65oC) on change in pH and storage modulus (G') of the acidified milk gel in the preparation of soft cheese was studied. The value of the pH of the heat assisted high pressure (HAHP) treated samples was observed to vary from 5.48 to 5.31 after 140 s of acidification, whereas it dropped from 6.38 to 5.16 after 240 s of acidification for the control. It was observed that higher pressure and temperature increased the pH values of the milk gel, whereas the values decreased with higher pressurization time. Similarly, the values of G' of the HAHP treated samples ranged between 384 Pa and 322 Pa after 200 s, compared to 361 Pa after 260 s for the control. High pressure increased the G' value of the HAHP samples, whereas the value decreased with high pressurization time and temperature.

KW - Coagulation characteristics

KW - Heat-acid coagulation Soft cheese

KW - High pressure processing

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