This study has been financially supported by the FAIR-CT96-1113 Project: High Hydrostatic Pressure Treatments of Liquid Foods and Derived Products; Agriculture and Agro-Industry, including Fisheries (CE; Brussels, Belgium). We thank Ms. Pilar Pérez-Rodríguez for her help in the University laboratory (Tecnologia dels Aliments, U.A.B., Bellaterra 08193, Spain), and Ms. Mercé Martí-Gaudes for helping in confocal scanning light microscopy techniques (Servei de Microscopia Electrónica, U.A.B., Bellaterra08193, Spain).
High Hydrostatic Pressure Effects on Color and Milk-Fat Globule of Ewe's Milk
Version of Record online: 20 JUL 2006
Journal of Food Science
Volume 66, Issue 6, pages 880–885, August 2001
How to Cite
Gervilla, R., Ferragut, V. and Guamis, B. (2001), High Hydrostatic Pressure Effects on Color and Milk-Fat Globule of Ewe's Milk. Journal of Food Science, 66: 880–885. doi: 10.1111/j.1365-2621.2001.tb15190.x
- Issue online: 20 JUL 2006
- Version of Record online: 20 JUL 2006
- MS 19991202
- hydrostatic pressure;
- ewe's milk;
- fat globule
ABSTRACT: The influence of high hydrostatic pressure treatments on lipolysis, color, and size distribution of milk fat globule (MFG) on ewe's milk was studied. Treatments consisted of combinations of pressure (100 to 500 MPa) and temperature (4, 25, and 50 °C) for 10 min. Pressurized samples showed FFA levels lower than control. Pressurizations at 25 and 50 °C showed a tendency to increase MFG in the range 1-2 μm and to decrease MFG between the range 2 to 10 μm, whereas at 4 °C the effect was the reverse. A decrease of lightness (L*)value, and an increase of (−a*) and (+b*) values occurred in color with pressure increase.