Stability of acidified milk drinks: Comparison of high hydrostatic pressure (HHP) and thermal treatments

Tirpanci, Bige
Özel, Barış
Oztop, Mecit Halil
Alpas, Hami
There is a search for effective stabiliser activity and alternative pasteurisation techniques for acidified milk drinks (AMD). In the present study, AMD were prepared at three different pH (4.0, 4.5 and 5.0) and high methoxyl pectin (HMP) levels (0.2, 0.5 and 0.8%) by thermal (75 °C, 15 min) and high hydrostatic pressure (HHP) (100, 300 and 500 MPa, 5 min) treatments. To achieve minimum steric stability, 0.5% HMP was required. HMP at 0.5%, pH 4.0 and 4.5, produced high protein solubility (60–70%), low storage sedimentation (10–15%) and mean particle size values in the range of 1.70–3.00 μm for all samples. Heat treatment induced lower particle size variation than HHP treatment. Heat-treated samples also showed lower Turbiscan stability index (TSI) values and smaller delta backscattering (ΔBS) variations. Nonetheless, HHP could replace heat treatment at 0.5% HMP concentration and pH 4.0–4.5.
International Dairy Journal


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Citation Formats
B. Tirpanci, B. Özel, M. H. Oztop, and H. Alpas, “Stability of acidified milk drinks: Comparison of high hydrostatic pressure (HHP) and thermal treatments,” International Dairy Journal, vol. 137, pp. 0–0, 2023, Accessed: 00, 2022. [Online]. Available: