Rheological properties of fermented milk from heated and high pressure-treated camel milk and bovine milk

Gelation of camel milk is a challenge to the industrial utilization. This study investigated impact low-temperature long-time (LTLT) and high-temperature short-time (HTST) pasteurization, ultra-high temperature (UHT) treatment, high-pressure processing (HPP), at 300 600 MPa, on rheological properties fermented milk. Both bovine were by Lactiplantibacillus plantarum Ligilactobacillus salivarius. treated MPa showed highest Lb. salivarius numbers, with ∼9 log.HTST UHT-treatment increased particle size in but decreased it HPP-treatment both All shear-thinning behavior, regardless type, processing, culture type storage time. For milk, UHT-treated had viscosity followed HPP-treated Lowest viscosities observed for LTLT-treated HTST-treated Small deformation rheology consistently lower tan δ values than heated latter only giving < 1 elevated frequencies. UHT- can enhance compared other heat treatments.