Effects of fat content, pasteurization method, homogenization pressure, and storage time on the mechanical and sensory properties of bovine milk

Publication date: Available online 2 February 2018
Source:Journal of Dairy Science
Author(s): Y. Li, H.S. Joyner (Melito), B.G. Carter, M.A. Drake
Fluid milk may be pasteurized by high-temperature short-time pasteurization (HTST) or ultrapasteurization (UP). Literature suggests that UP increases milk astringency, but definitive studies have not demonstrated this effect. Thus, the objective of this study was to determine the effects of pasteurization method, fat content, homogenization pressure, and storage time on milk sensory and mechanical behaviors. Raw skim (<0.2% fat), 2%, and 5% fat milk was pasteurized in duplicate by indirect UP (140°C, 2.3 s) or by HTST pasteurization (78°C, 15 s), homogenized at 20.7 MPa, and stored at 4°C for 8 wk. Additionally, 2% fat milk was processed by indirect UP and homogenized at 13.8, 20.7, and 27.6 MPa and stored at 4°C for 8 wk. Sensory profiling, instrumental viscosity, and friction profiles of all milk were evaluated at 25°C after storage times of 1, 4, and 8 wk. Sodium dodecyl sulfate PAGE and confocal laser scanning microscopy were used to determine protein structural changes in milk at these time points. Fresh HTST milk was processed at wk 7 for wk 8 evaluations. Ultrapasteurization increased milk sensory and instrumental viscosity compared with HTST pasteurization. Increased fat content increased sensory and instrumental viscosity, and decreased astringency and friction profiles. Astringency, mixed regimen friction profiles, and sensory viscosity also increased for UP versus HTST. Increased storage time showed no effect on sensory viscosity or mechanical viscosity. However, increased storage time generally resulted in increased friction profiles and astringency. Sodium dodecyl sulfate PAGE and confocal laser scanning microscopy showed increased denatured whey protein in UP milk compared with HTST milk. The aggregates or network formed by these proteins and casein micelles likely caused the increase in viscosity and friction profiles during storage. Homogenization pressure did not significantly affect friction behaviors, mechanical viscosity, or astringency; however, samples homogenized at 13.8 MPa versus 20.7 and 27.6 MPa showed higher sensory viscosity. Astringency was positively correlated with the friction coefficient at 100 m/s sliding speed (R² = 0.71 for HTST milk and R² = 0.74 for UP milk), and sensory viscosity was positively correlated with the mechanical viscosity at a shear rate of 50 s⁻¹ (R² = 0.90). Thus, instrumental testing can be used to indicate certain sensory behaviors of milk.



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