Heat treatment of milk | non-thermal technologies: high pressure processing

Datta, N. and Deeth, H. C. (2011). Heat treatment of milk | non-thermal technologies: high pressure processing. In John W. Fuquay, Patrick F. Fox and Paul L. H. McSweeney (Ed.), Encyclopedia of dairy sciences 2nd ed. (pp. 732-737) San Diego, CA, United States: Academic Press. doi:10.1016/B978-0-12-374407-4.00219-3


Author Datta, N.
Deeth, H. C.
Title of chapter Heat treatment of milk | non-thermal technologies: high pressure processing
Title of book Encyclopedia of dairy sciences
Place of Publication San Diego, CA, United States
Publisher Academic Press
Publication Year 2011
Sub-type Chapter in reference work, encyclopaedia, manual or handbook
DOI 10.1016/B978-0-12-374407-4.00219-3
Open Access Status
Edition 2nd
ISBN 9780123744029
0123744024
9780123744043
0123744040
Editor John W. Fuquay
Patrick F. Fox
Paul L. H. McSweeney
Volume number 2
Start page 732
End page 737
Total pages 6
Language eng
Formatted Abstract/Summary
Of all the nonthermal technologies, high-pressure processing has attracted most interest. Although first researched (on milk) in the nineteenth century, it was not until the 1990s that it was adopted commercially. There are now 130 high-pressure plants in the world, but still none is devoted to the industrial production of a dairy product. High-pressure processing involves subjecting products to pressures of ∼300–600 MPa for ∼2–30 min at around ambient temperature, although each of these parameters can be varied. Its major attraction is its ability to ‘pasteurize’ foods without significantly changing their color, flavor, and nutritional value.

High pressure has some dramatic effects on milk, the major one of which is the disintegration of the casein micelles leading to the production of a clear, almost transparent product when skim milk is treated. Thus, it changes the distribution of proteins and minerals between the colloidal and soluble phases. Its other major effect is the destruction of bacteria, particularly vegetative cells, thus extending the shelf life of the product. Recently, pressure-assisted thermal processing (PATP) and its more specific form of pressure-assisted thermal sterilization (PATS) have been actively researched with respect to destruction of barotolerant microorganisms, particularly bacterial spores.
Keyword Destruction of bacteria
Crystallization
High pressure
Noncovalent bond
Q-Index Code BX
Q-Index Status Provisional Code
Institutional Status UQ

Document type: Book Chapter
Collection: School of Agriculture and Food Sciences
 
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Created: Mon, 13 Feb 2012, 12:12:47 EST by Dr Hilton Deeth on behalf of School of Agriculture and Food Sciences