ArticleJournal of food science and technology2016
Effect of concentration, homogenization and stabilizing salts on heat stability and rheological properties of cow skim milk ultrafiltered retentate.
Article in Journal of food science and technology, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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Who cites it
13 citing papers in PubMed.
- Ultrafiltration of Whole Milk: Impact of Homogenization and Ultrafiltration Temperature on Processing Efficiency and Component Retention.Foods (Basel, Switzerland) · 2025Article
- Heat Stability Assessment of Milk: A Review of Traditional and Innovative Methods.Foods (Basel, Switzerland) · 2024Review
- Determination of synbiotic mango fruit yogurt and its bioactive peptides for biofunctional properties.Frontiers in chemistry · 2024Article
- Homogenization and sodium hydrogen phosphate induced effect on physical and rheological properties of ultrafilterd concentrated milk.Journal of food science and technology · 2022Article
- Production and characterization of cow milk based low-protein milk protein concentrate (MPC) powders.Journal of food science and technology · 2021Article
- Effect of disodium phosphate and homogenization on physico-chemical and rheological properties of buffalo skim milk based ultrafiltered retentate.Journal of food science and technology · 2019Article
- Alteration in physicochemical, functional, rheological and reconstitution properties of milk protein concentrate powder by pH, homogenization and diafiltration.Journal of food science and technology · 2019Article
- Effect of change in pH, heat treatment and diafiltration on properties of medium protein buffalo milk protein concentrate.Journal of food science and technology · 2019Article
- Effect of change in pH of skim milk and ultrafiltered/diafiltered retentates on milk protein concentrate (MPC70) powder properties.Journal of food science and technology · 2018Article
- Effect of culture levels, ultrafiltered retentate addition, total solid levels and heat treatments on quality improvement of buffalo milk plain set yoghurt.Journal of food science and technology · 2018Article
- Effect of pH adjustment, homogenization and diafiltration on physicochemical, reconstitution, functional and rheological properties of medium protein milk protein concentrates (MPC70).Journal of food science and technology · 2018Article
- Milk protein concentrates: opportunities and challenges.Journal of food science and technology · 2017Article
- Physico-chemical, functional and rheological properties of milk protein concentrate 60 as affected by disodium phosphate addition, diafiltration and homogenization.Journal of food science and technology · 2017Article
Corrections and comments
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Authors and funding
4 authors.
Funding
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Abstract
Ultrafiltration (UF) of skimmed milk altered the composition of UF retentate and decreased the heat stability. Heat stability further reduced upon its subsequent homogenization or diafiltration. Poor heat stability of UF retentate restricts its processing at elevated temperatures. Therefore, this study was aimed to investigate the effect of protein concentration, homogenization and addition of stabilizing salts on the heat stability and rheological properties of UF retentates. Changes in the heat stability of fivefold homogenized UF retentate (5× HUFR) was studied in the pH range of 6.1-7.0. Disodium phosphate and trisodium citrate significantly increased the heat coagulation time (HCT) from 1.45 min (pH 6.41) to 120 min (at pH 6.5, 6.6, 7.0) and 80 min (pH 6.6), respectively. Significant reduction in ζ-potential of UF retentates was observed with an increase in calcium and reduction in pH during UF process. Rheological behaviour of retentates above threefold concentration exhibited Herschel-Bulkley behavior with linear increase in flow behavior index (
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