Physicochemical and sensory characteristics of a UHT milk-based product enriched with conjugated linoleic acid emulsified by Ultra-High Pressure Homogenization
Emulsions containing conjugated linoleic acid were homogenized at 15 and 200 MPa. Emulsions were added into a skim milk-based product before UHT treatment. Emulsions treated by 200 MPa showed greater physicochemical stability. Emulsions treated by 200 MPa presented lesser primary lipid oxidation. The product with the emulsion treated by 200 MPa exhibited better sensory acceptance.