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36 I. Introducción animal milks and, hence, they are healthier. Almond milk stands out among other nut milks as being an appropriate alternative to cow milk, since, besides the lipid profile, it has a low ratio of Na/K and a balanced ratio of Ca/P (Luengo, 2009). H 2 O Skins Unshelled nuts BLANCHING COARSE FILTRATION PEELED Boiling H 2 O 95-100 ºC 2-3 min Emulsifiers, sweeteners, stabilisers… solids non-soluble paste COARSE GRINDING EXTRACTION IIPROCEDURE <strong>DE</strong>CANTATION HOMOGENISATION H 2 O at 75-90ºC (85-95% of total water content) 18-30 MPa Nut particles ≈10 m; 7-14% w/v nut in water H 2 O (5-10 %) buffers HIGH PASTEURISATION 95ºC 6-8 min or equivalent pH-REGULATION pH =7-7.5 Fermentation procedures UHT - TREATMENT 140-150 ºC 2 sec. or equivalent ASEPTIC PACKAGING EVAPORATION & SPRAY DRIED Figure 2 Typical nut milk processing flow diagram.
I. Introducción 37 In the production of tigernut milk, the pre-conditioning step is more complex: in the extraction procedure, tigernuts need to be softened prior to the milling process (by rehydration with water for around 18 hours) and a preliminary germicidal treatment (active chlorine) is required to decrease the initial microbial load (it is a tuber) (CRDO, 2012; Sanful, 2009). Also, an enzymatic treatment is required due to the high starch content of this nut, as has been commented on above for the cereal milk manufacture. In industrial coconut milk production, the coconut meal has to be obtained by shelling, paring and washing. After that, coconut meal is submitted to a blanching process reinforced with chemical agents, such as NaHSO 3 , for different purposes: facilitate the removal of the brown testa, enhance oxidation stability due to inner enzyme denaturation and facilitate further grinding. Once coconut meat is ground and water extraction is developed, the milky liquid is finally filtrated using double layers of cheese cloth (Mepba et al., 2009). The major technological problem found during the processing or shelf life of these cereals and nut derived milks is related with the low physical stability of the liquid dispersion, usually with low viscosity, which promotes the phase separation of the unstable fat globules caused by flocculation and coagulation phenomena in a short period of time. Moreover, fibres and nonsoluble material will also separate, either by sedimentation or floatation, thus contributing to the watery effect of the product. The employment of an optimal thermal treatment and homogenisation pressures during the milk processing, the addition of both amphiphilic compounds and hydrocolloids or the use of UHPH could contribute to the development of an excellent product
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Page 5 and 6: Agraïments A Chelo González per t
Page 7 and 8: RESUMEN La tesis doctoral tiene com
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Development of a non-dairy probioti
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t (Pa) 184 IV.Resultados y discusi
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Hazelnut milk fermentation using pr
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t (Pa) 226 IV.Resultados y discusi
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Capítulo III Posibles efectos func
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Conclusiones ‣ Las altas presione
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de los yogures convencionales, espe
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leche de vaca, vegetarianos…). De
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