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Homogenization and sodium hydrogen phosphate induced effect on physical and rheological properties of ultrafilterd concentrated milk

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Abstract

Ultrafiltration (UF) of buffalo skim milk (BSM) induces changes in its delicate protein-mineral equilibrium. Appling UF causes alteration in chemical composition of UF retentates as a function of protein concentration that adversely affect their physical and rheological properties. Hence, present investigation was targeted to evaluate the changes taking place in heat stability, ζ-potential, particle size, apparent viscosity, pH, turbidity and crossover temperature of storage (G′) and loss (G″) modulus of high-protein BSM based UF retentates as a function of homogenization and sodium hydrogen phosphate (SHP) addition. The UF of BSM (heat treated at 85 ± 1 °C for 5 min), significantly increased (P < 0.05) the concentration of protein, fat and minerals, however, it decreased the concentration of lactose and water soluble minerals in UF retentates over BSM. The SHP addition significantly increased (P < 0.05) pH, crossover temperature of G′ and G″, ζ-potential, while significantly decreased (P < 0.05) turbidity and particle size in most non-homogenized retentates. Heat coagulation time (HCT) of control and treated UF retentates were at par (P > 0.05) with each other, however, variations were observed in their viscosity values. Rheological behaviour of most of these UF retentates was efficiently described by Bingham model. The correlation among ζ-potential, particle size, apparent viscosity, pH, turbidity, HCT and crossover temperatures G′ and G″ of evaluated samples was also established. Overall, this study concluded that 0.5–6% SHP addition in non-homogenized UF retentates, markedly improved their milk protein stability as advocated by higher ζ-potential, G′ and G″ crossover temperature values.

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Acknowledgement

The director and Vice-Chancellor of the institute (ICAR-NDRI, Karnal) is thankfully acknowledged by all authors for funding IRC project No E-33 and also for providing fellowship to first author.

Funding

This research has been conducted as a part of funding IRC project No E-33, funded by ICAR-NDRI Karnal, Haryana.

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Authors and Affiliations

  1. Dairy Technology Division, ICAR- National Dairy Research Institute, Karnal, 132001, India

    Handge Jyoti Uttamrao, Ganga Sahay Meena, Yogesh Khetra, Neelam Upadhyay & Ashish Kumar Singh

  2. Dairy Chemistry Division, ICAR- National Dairy Research Institute, Karnal, 132001, India

    Sumit Arora

  3. Havmor Ice Cream Limited, 185/A, GIDC Phase-1, Naroda, Ahmedabad, Gujarat, 382330, India

    Sanket Girdharbhai Borad

Authors
  1. Handge Jyoti Uttamrao
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  2. Ganga Sahay Meena
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  3. Yogesh Khetra
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  4. Neelam Upadhyay
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  5. Ashish Kumar Singh
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  6. Sumit Arora
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  7. Sanket Girdharbhai Borad
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Contributions

HJU and GSM generated data and made the initial draft, YK and SGB did statistical and rheological analysis, NU performed chemical analysis while AKS and SA improved this MS on language and technical grounds.

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Correspondence to Ganga Sahay Meena.

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Uttamrao, H.J., Meena, G.S., Khetra, Y. et al. Homogenization and sodium hydrogen phosphate induced effect on physical and rheological properties of ultrafilterd concentrated milk. J Food Sci Technol 59, 956–967 (2022). https://doi.org/10.1007/s13197-021-05097-2

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  • DOI: https://doi.org/10.1007/s13197-021-05097-2

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