High-pressure processing as novel technology in dairy industry: a review
2016
Liepa, M., Latvia Univ. of Agriculture, Jelgava (Latvia) | Zagorska, J., Latvia Univ. of Agriculture, Jelgava (Latvia) | Galoburda, R., Latvia Univ. of Agriculture, Jelgava (Latvia)
The aim of this review was to summarize available bibliography on the possible applications of high pressure processing in dairy industry, the effect of this non-thermal treatment on bacterial microflora and milk constituents. Traditional thermal treatments applied to milk processing lower nutritional quality because many nutrients are heat labile. To overcome this problem, several non-thermal processing technologies including high hydrostatic pressure (HHP) processing have been developed. Pressures between 400 and 600 MPa inactivate microorganisms including food-borne pathogens; however, high pressure (HP) injured bacteria in milk during storage can recover. All enzymes are inactivated only at pressures of 800 MPa. During HHP the casein micelle size decreases, whey proteins are denaturated, the level of free fatty acids increases. These characteristics indicate that for better understanding and application of HPP in dairy industry research should be done to offer the numerous practical applications to produce microbially safe, minimally processed dairy products with improved performances, and to develop novel dairy products of high nutritional and sensory quality and increased shelf life.
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