Ultra high pressure technology for dairy products
2002
Rademacher, B. (Technische Univ. Muenchen, Freising-Weihenstephan (Germany). Inst. for Food Process Engineering) | Hinrichs, J.
Ultra high-pressure treatment is a new technology for preservation and microstructural modification of food. In this study the potential of high pressure treatment, especially for the production of milk and milk products, is evaluated. Therefore, aspects of inactivation of microorganisms and enzymes, shelf-life and the effect of pressure on the milk protein system are discussed. It is shown that the application of formal reaction kinetics allows us to identify process conditions for the production of hygienic and safe dairy products. In addition, examples are given for new processes involving high-pressure operations as the selective denaturation of P-lactoglobulin or the production of camembert-type soft cheese.
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Эту запись предоставил University of Liège