Dynamic ultra-high pressure homogenisation of whey protein-depleted milk concentrate
Effects of dynamic ultra-high pressure homogenisation (UHPH) on the micro-and macrostructure of whey protein-depleted milk concentrate solutions with different mineral concentrations (5.0, 7.5, 10.0%, w/w), pH (5.8, 6.2, 6.6) and amount of added sodium chloride (0, 1.5, 3.0%, w/w) were investigated. Significantly increased viscosity was observed in samples at pH 5.8 without added NaCl and with UHP