Effects of high pressure processing (HPP) on microstructure and rheological properties of goat milk

Lee, Yi Yik (2019) Effects of high pressure processing (HPP) on microstructure and rheological properties of goat milk. [Project Paper] (Submitted)

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Abstract

Goat milk was subjected to high pressure processing (HPP) at 200, 400, 600 MPa for 5, 10 and 15 minutes. The effects of pressure and holding time on the microstructure and rheological properties was determined. Goat milk treated with 600 MPa increased the number of small size fat globules. Smallest mean diameter (5.215µm) of milk fat globules was obtained at the treatment of 600 MPa and 10 minutes. Fission of fat globules occurred when the goat milk was treated with 400 MPa for 15 minutes. In terms of rheological properties, both treated and untreated goat milk exhibited as Newtonian fluids. Besides, a Central Composite Design (CCD) of Response Surface Methodology (RSM) was used to optimize the pressure applied and holding time during high pressure processing. pH, lactose and total carbohydrate of goat milk were set as responses. The predicted value for each response was 6.66, 2.5532 g/100ml and 31.08% respectively.

Item Type:	Project Paper
Subjects:	T Technology > TP Chemical technology
Faculty:	Faculty of Engineering
Depositing User:	Ms. AZLINA ZAINAL ABIDIN
Date Deposited:	03 Nov 2025 04:44
Last Modified:	03 Nov 2025 04:44
URI:	http://psaspb.upm.edu.my/id/eprint/1581

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