Effect of microfluidization on cholesterol, thermal properties and protein digestibility (in-vitro and in-vivo) of milk

Publication date: Available online 23 August 2019Source: LWTAuthor(s): Anit Kumar, Prarabdh C. Badgujar, Vijendra Mishra, Rachna Sehrawat, Onkar A. Babar, Ashutosh UpadhyayAbstractThere is very scarce literature about effect of microfluidization on milk cholesterol level. In the present work, cattle and buffalo milk was passed through microfluidizer at different pressure (2500, 15000, 22000 and 30000 psi). HPLC analysis revealed that microfluidization at 22000 psi pressure was more effective in reducing (p < 0.05) cholesterol level in the cow and buffalo milk by 42% and 46%, respectively. Microfluidization significantly (p < 0.05) improved melting property of fat, stability of proteins and lactose asanalyzed by Differential Scanning Calorimeter curves. Further, microfluidization significantly improved in vitro trypsin and in vivo (Wistar rats) digestibility of milk proteins compared to non-microfluidized one. Results of the present study clearly evinced that microfluidization has remarkable positive effects on milk. Results hold significance and are highly relevant to the dairy industry and manufacturers of infant food and nutraceuticals as microfluidized milk can be used as a raw ingredient for processing different novel products offering low cholesterol and beneficial functional properties.
Source: LWT Food Science and Technology - Category: Food Science Source Type: research