S & R IAU Researcher Investigates Parameters of Homogenizing Milk and Cream

Sunday, July 1, 2018 - 14:52

A researcher from Islamic Azad University, Science and Research branch has studied the effect of parameters including fat content, pressure and temperature on Homogenizing milk and cream in order to produce high-quality products.

According to an ISCA report, Shokoufeh Moghanlou, S & R IAU researcher, stated that dairy products such as milk and cream are being widely used therefore, consumers always pay special attention to sensory features like taste, texture and color of a product.

As she noted, based on the results, high temperature had no significant effect on the quality characteristics of milk and cream, but increasing pressure will lead to the increase of pasteurized milk oxidation indicators.

He finally added that increasing pressure will have effects on qualitative characteristics of pasteurized milk and cream.

The research was carried out by Shokoufeh Moghanlou, food expert, also led by Amir Mohammad Mortazavian and Dr. Mohammad Reza Hosseinpour in Science and Research IAU.


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