Physical, chemical and microbiological changes in liquid micellar casein concentrates induced by high-pressure treatments
| dc.contributor.author | García Amezketa, Arantza | |
| dc.contributor.author | Iturmendi Vizcay, Nerea | |
| dc.contributor.author | Galarza Iriarte, Uxue | |
| dc.contributor.author | Maté Caballero, Juan Ignacio | |
| dc.contributor.author | Fernández García, Teresa | |
| dc.contributor.department | Agronomía, Biotecnología y Alimentación | es_ES |
| dc.contributor.department | Agronomia, Bioteknologia eta Elikadura | eu |
| dc.contributor.department | Institute on Innovation and Sustainable Development in Food Chain - ISFOOD | en |
| dc.date.accessioned | 2023-05-03T16:30:28Z | |
| dc.date.available | 2023-05-03T16:30:28Z | |
| dc.date.issued | 2022 | |
| dc.date.updated | 2023-05-03T16:19:12Z | |
| dc.description.abstract | Microfiltration and diafiltration were conducted to obtain 3 distinct levels of liquid micellar casein concentrates from raw skim milk: 8, 10 and 11.5 g casein/100 g. All the concentrates were subjected to 300, 450 and 600 MPa for 5 min. The physicochemical and microbiological changes in the matrix were studied and compared with their untreated counterparts on the day of production and after storing the samples for 7 d at 10 °C. Slight changes in pH were correlated with pressurization; the higher the pressure the greater the decrease in pH. For the least concentrated sample, changes were more noticeable. Furthermore, changes in particle size mainly occurred as a consequence of pressurization but also depended on casein concentration: aggregation and disruption phenomena were observed in the most concentrated samples. In terms of microbial quality, 600 MPa was the only treatment capable of achieving effective microbial control. | en |
| dc.description.sponsorship | This research was supported by the Governement of Navarra (Servicio de Innovación del Departamento de Desarrollo Económico del Gobierno de Navarra) through the project OPTICASEINAPPLY (expedient number 0011-1365-2017-000173 ). | en |
| dc.format.mimetype | application/pdf | en |
| dc.identifier.citation | García, A., Iturmendi, N., Galarza, U., Maté, J. I., & Fernández-García, T. (2022). Physical, chemical and microbiological changes in liquid micellar casein concentrates induced by high-pressure treatments. LWT, 172, 114228. https://doi.org/10.1016/j.lwt.2022.114228 | en |
| dc.identifier.doi | 10.1016/j.lwt.2022.114228 | |
| dc.identifier.issn | 0023-6438 | |
| dc.identifier.uri | https://academica-e.unavarra.es/handle/2454/45234 | |
| dc.language.iso | eng | en |
| dc.publisher | Elseiver | en |
| dc.relation.ispartof | LWT, 172 (2022) 114228 | en |
| dc.relation.projectID | info:eu-repo/grantAgreement/Gobierno de Navarra//0011-1365-2017-000173/ | |
| dc.relation.publisherversion | https://doi.org/10.1016/j.lwt.2022.114228 | |
| dc.rights | © 2022 The Authors. This is an open access article under the CC BY-NC-ND license. | en |
| dc.rights.accessRights | info:eu-repo/semantics/openAccess | |
| dc.rights.uri | https://creativecommons.org/licenses/by-nc-nd/4.0/ | |
| dc.subject | Dairy concentrates | en |
| dc.subject | Microfiltration | en |
| dc.subject | Non-thermal processing | en |
| dc.subject | Particle size | en |
| dc.title | Physical, chemical and microbiological changes in liquid micellar casein concentrates induced by high-pressure treatments | en |
| dc.type | info:eu-repo/semantics/article | |
| dc.type.version | info:eu-repo/semantics/publishedVersion | |
| dspace.entity.type | Publication | |
| relation.isAuthorOfPublication | cf94c100-aad1-4c75-a604-dee862f26225 | |
| relation.isAuthorOfPublication | a5bc7419-2211-455f-8475-21ddd82e9b3b | |
| relation.isAuthorOfPublication | 07f561e3-cd60-49db-8027-099e2abf1733 | |
| relation.isAuthorOfPublication | 1d859ba2-2668-447c-81b6-e0da22501bb3 | |
| relation.isAuthorOfPublication.latestForDiscovery | cf94c100-aad1-4c75-a604-dee862f26225 |