Mercan, EminSert, DurmusAkin, Nihat2020-03-262020-03-2620180958-69461879-0143https://dx.doi.org/10.1016/j.idairyj.2018.07.017https://hdl.handle.net/20.500.12395/36530Effect of high-pressure (HPH) homogenisation on milk concentrates were studied. Skim and whole milk concentrates were homogenised at 0-150 and 0-40 MPa, respectively, and viscosity, particle size measurement, microbiological and colour characteristics determined. Up to a pressure of 120 MPa, viscosity of HPH-treated skim milk concentrates (SMC) was proportional to HPH pressure and was lower than that of the control (0 MPa). With whole milk concentrates (WMC), HPH decreased viscosity up to a pressure of 20 MPa; above 30 MPa viscosity increased. According to a power law model, both skim and whole milk concentrates showed shear-thinning flow behaviour. HPH at pressures above 120 MPa completely inactivated the microbial load of SMC. Up to a pressure of 50 MPa, HPH decreased the mean particle size (D [3,2]) of SMC; an increasing trend of D [3,2] was observed above 70 MPa. Except at 40 MPa, HPH decreased D [3,2] values of WMC samples. (C) 2018 Elsevier Ltd. All rights reserved.en10.1016/j.idairyj.2018.07.017info:eu-repo/semantics/closedAccessArticle879399Q1WOS:000445898400012Q2