The effect of high pressure treatment on the dispersion of fat globules and the fatty acid profile of caprine milk

The effect of high pressure (200–500 MPa) on selected properties of caprine milk after high pressure- (HP-) treatment and storage (14 days, 4 °C) was determined. HP-treatment increased the particle size and protein content in the emulsion phase. Particle size increased during storage in untreated milk (P < 0.05), and high pressure minimised or prevented these changes (not significant at pressures ≥ 400 MPa). The total colour difference between untreated and HP-treated milk increased with increasing pressure (P < 0.05) and decreased during storage. HP-treatment did not induce significant differences in the fatty acid profile, excluding an increase in branched-chain fatty acids (P < 0.05). Storage did not affect the ratios of the main fatty acid groups in HP-treated milk, whereas the content of saturated fatty acids increased (not significantly), and the content of polyunsaturated fatty acids decreased in untreated milk.