Two-stage valve homogenisation enhances particle dispersion in milk protein concentrates during reconstitution and reduces heat-induced particle aggregation in resultant dispersions

Milk protein concentrates (MPCs) are highly functional ingredients, with high-protein variants increasingly used in numerous applications. The objective of this study was to determine the impact homogenisation, as part rehydration process, on solubility and heat stability MPC. An 80% MPC powder reconstituted (3% protein, w/v) homogenised at 50°C using a pilot-scale, two-stage, valve homogeniser different total pressures 0, 5, 10, 15 20 MPa. Rehydrated samples were analysed for solubility, particle size, profile (change size distribution heating an oil bath 140°C 5 min). results showed considerable increase after applying homogenisation Homogenisation 5–10 MPa reduced dispersions further, further increases pressure having no additional effect. Increased observed increasing up 10 This work demonstrates positive dispersion MPCs identifies possible link between improved stability. would be applied strategy dairy plants reduce fouling surfaces which suggests significant economic processing.