High-pressure homogenisation of sheep milk ice cream mix: Physicochemical and microbiological characterisation
LWT, ISSN: 0023-6438, Vol: 151, Page: 112148
2021
- 12Citations
- 27Captures
Metric Options: Counts1 Year3 YearSelecting the 1-year or 3-year option will change the metrics count to percentiles, illustrating how an article or review compares to other articles or reviews within the selected time period in the same journal. Selecting the 1-year option compares the metrics against other articles/reviews that were also published in the same calendar year. Selecting the 3-year option compares the metrics against other articles/reviews that were also published in the same calendar year plus the two years prior.
Example: if you select the 1-year option for an article published in 2019 and a metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019. If you select the 3-year option for the same article published in 2019 and the metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019, 2018 and 2017.
Citation Benchmarking is provided by Scopus and SciVal and is different from the metrics context provided by PlumX Metrics.
Example: if you select the 1-year option for an article published in 2019 and a metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019. If you select the 3-year option for the same article published in 2019 and the metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019, 2018 and 2017.
Citation Benchmarking is provided by Scopus and SciVal and is different from the metrics context provided by PlumX Metrics.
Article Description
The effect of high-pressure homogenisation (HPH) treatment (0, 25, 50, 75, or 100 MPa) of mix on the physicochemical, textural, and microbiological characteristics of sheep milk ice cream was determined. Textural properties of the mix were not affected by HPH. However, HPH increased L*, a*, and b* values of the mix. In HPH-treated mix samples, the mean particle diameter was lower compared with the control. The hardness value of ice cream changed from 43.0 to 58.1 N, and HPH increased it depending on the increasing pressure. The highest overrun (58.3%) was determined in control, whereas the lowest overrun (35.8) was found in HPH-100. Melting time and first dripping time were increased depending on the increasing pressure of HPH, while HPH decreased the melting rate. HPH treatment of mix significantly reduced the microbial loads of ice cream samples. Consequently, HPH treatment can enhance the hardness, melting, and microbiological properties of ice cream from sheep milk.
Bibliographic Details
http://www.sciencedirect.com/science/article/pii/S0023643821013013; http://dx.doi.org/10.1016/j.lwt.2021.112148; http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=85110315678&origin=inward; https://linkinghub.elsevier.com/retrieve/pii/S0023643821013013; https://dx.doi.org/10.1016/j.lwt.2021.112148
Elsevier BV
Provide Feedback
Have ideas for a new metric? Would you like to see something else here?Let us know