Static-dynamic High Pressure-based Processing Optimization and Storage-induced Quality Changes of Donkey Milk
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Abstract:
In this study, fresh donkey milk was used as the raw material, and static ultra-high pressure processing (HPP) combined with dynamic ultra-high pressure homogenization (UHPH) technology was used to treat the fresh donkey milk. Taking indices such as the sterilization effect, acidity, and pH value as the test factors, donkey milk processing was optimized by both the single factor and orthogonal experiments, and the quality changes of the treated milk were examined over storage. The results showed that the optimal conditions for processing donkey milk by Static-dynamic High Pressure-based Processing (HPP+) were pressure of 550 MPa and holding time of 12 min for HPP, and 150 MPa for UHPH. Under such optimal processing conditions, the lactic acid level of the donkey milk was 2.67 °T, with its pH value being 7.10 and total number of colonies being 8 CFU/mL. , The quality changes of the donkey milk treated by HPP+ were studied over refrigerated storage at 4 ℃ with the donkey milk subjected to the pasteurization treatment (PAST; 72 ℃, 15 s) as the control. It was found that the PAST donkey milk was not suitable for drinking and sales after 14 d of storage, whilst rancid odor and stratification were found in the HPP+ donkey milk stored after 21 d and 28 d, respectively. Thus, it is suggested that the best drinking time is within 7 d for the PAST donkey milk and within 14 d for the HPP+ donkey life. This study could provide a theoretical basis for the application of HPP+ technology in dairy processing industry.