Effect of ultra‐high‐pressure homogenization at moderate inlet temperatures on volatile profile of milk

Abstract

AbstractThe aim of this work was to evaluate the volatile profile of whole milk treated by ultra‐high‐pressure homogenization (UHPH) at 300 MPa with inlet temperature (Ti) = 65, 75, and 85 °C, comparing the results to Ultra High Temperature (UHT) milk. From the results, in UHT milk, ketones and dimethyl thrisulfide concentration was higher than in any other sample. On the contrary, the concentration of aldehydes in UHPH‐treated milk samples was higher than the concentration detected in heat‐treated samples. Principal components analysis explained the variations in the observed responses, presenting well‐defined and separated groups. UHPH represents a suitable alternative to reduce cooked‐related compounds presented in heat‐treated milk.Practical applicationsThis study provides more information regarding ultra‐high‐pressure homogenization (UHPH) as an emerging technology with industrial applications. In this case, the UHPH application was able to reduce the amount of volatile compounds such as ketones related to cooked flavor in heat treatments at high intensity, such as UHT processing. For this, several UHPH‐proved safety conditions were compared to the volatile profile obtained in UHT milk.