Volume 18, Issue 121 (2022)
FSCT 2022, 18(121): 131-146 |
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Ravash N, Hesari J. The effect of high pressure processing (HPP) on milk and milk products. FSCT 2022; 18 (121) :131-146
URL: http://fsct.modares.ac.ir/article-7-41132-en.html
URL: http://fsct.modares.ac.ir/article-7-41132-en.html
1- Dept. of Food Science and Technology, Faculty of Agriculture, Tabriz University, Tabriz, Iran. , nenegarravash@tabrizu.ac.ir
2- Professor., Dept. of Food Science and Technology, Faculty of Agriculture, Tabriz University, Tabriz, Iran
2- Professor., Dept. of Food Science and Technology, Faculty of Agriculture, Tabriz University, Tabriz, Iran
Abstract: (2275 Views)
Milk and its products are rich in bioactive and functional compounds. ost of these compounds are heat-sensitive. Therefore, common thermal processes may have destructive effectson the nutritional properties of milk and its products. on-thermal processes, hence, have attracted the attention of many researchers. High-pressure processing (HPP) is one of the novel non-thermal processes that has been investigated in terms of increasing the shelf life of milk and dairy products, and promising results have been obtained. This article aims to review the studies conducted on the effects of HPP on milk and dairy products. According to the findings of the studies, HPP is able to change the structure of milk components, especially proteins and fat globules.
In addition to this, HPP can in activatespoilage and pathogenic microorganisms, preserve nutrients and flavoring compounds, in creaseyield, and improverheological and sensorial properties of milk and its products.
In addition to this, HPP can in activatespoilage and pathogenic microorganisms, preserve nutrients and flavoring compounds, in creaseyield, and improverheological and sensorial properties of milk and its products.
Article Type: Analytic Review |
Subject:
food industry engineering
Received: 2020/03/2 | Accepted: 2021/11/1 | Published: 2022/03/7
Received: 2020/03/2 | Accepted: 2021/11/1 | Published: 2022/03/7
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