High Hydrostatic Pressure Induced Changes in the Physicochemical and Functional Properties of Milk and Dairy Products: A Review

Foods

Rebeca García-García¹  Jorge Welti-Chanes¹  Magdalena de Jesús Rostro-Alanis¹  Sergio O. Serna-Hernandez¹  Zamantha Escobedo-Avellaneda¹ 

[1] Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Eugenio Garza Sada 2501, Monterrey 64700, NL, Mexico;

关键词: high-pressure processing;    milk;    physicochemical properties;    functional properties;    dairy products;   

DOI  :  10.3390/foods10081867

来源: DOAJ

【 摘 要 】

High-pressure processing (HPP) is a nonthermal technology used for food preservation capable of generating pasteurized milk products. There is much information regarding the inactivation of microorganisms in milk by HPP, and it has been suggested that 600 MPa for 5 min is adequate to reduce the number of log cycles by 5–7, resulting in safe products comparable to traditionally pasteurized ones. However, there are many implications regarding physicochemical and functional properties. This review explores the potential of HPP to preserve milk, focusing on the changes in milk components such as lipids, casein, whey proteins, and minerals, and the impact on their functional and physicochemical properties, including pH, color, turbidity, emulsion stability, rheological behavior, and sensory properties. Additionally, the effects of these changes on the elaboration of dairy products such as cheese, cream, and buttermilk are explored.

【 授权许可】

Unknown