Processing of dairy products utilizing high pressure

A. J. Trujillo; V. Ferragut; B. Juan; A. X. Roig-Sagués; B. Guamis

doi:10.1007/978-1-4939-3234-4_25

Processing of dairy products utilizing high pressure

A. J. Trujillo^*, V. Ferragut, B. Juan, A. X. Roig-Sagués, B. Guamis

^*Corresponding author for this work

Research output: Chapter in Book › Chapter › Research › peer-review

1 Citation (Scopus)

Abstract

© Springer Science+Business Media New York 2016. Current knowledge of the main changes induced in milk (including goat, ewe, and buffalo milks) and milk products when treated by high hydrostatic pressure (HHP) is presented. The effects of HHP on casein micelles, whey proteins, lipids, indigenous enzymes, mineral equilibrium, and microorganisms are described. The significance of these effects on the technological properties of milk, particularly in cheese- and yogurt-making applications, and functional properties is also discussed.

Original language	English
Title of host publication	High Pressure Processing of Food: Technology. Principles, Technology and Applications
Editors	V.M. Balasubramaniam, Gustavo V. Barbosa-Cánovas, Huub L.M. Lelieveld
Place of Publication	Nova York (US)
Pages	553-590
Number of pages	37
Volume	1
Edition	1
DOIs	https://doi.org/10.1007/978-1-4939-3234-4_25
Publication status	Published - 1 Jan 2016

Publication series

Name	Food Engineering Series

Keywords

Chemical changes
Dairy product
High pressure
Microbial safety

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10.1007/978-1-4939-3234-4_25

Cite this

Trujillo, A. J., Ferragut, V., Juan, B., Roig-Sagués, A. X., & Guamis, B. (2016). Processing of dairy products utilizing high pressure. In V.M. Balasubramaniam, Gustavo V. Barbosa-Cánovas, & Huub L.M. Lelieveld (Eds.), High Pressure Processing of Food: Technology. Principles, Technology and Applications (1 ed., Vol. 1, pp. 553-590). (Food Engineering Series).. https://doi.org/10.1007/978-1-4939-3234-4_25

Trujillo, A. J. ; Ferragut, V. ; Juan, B. ; Roig-Sagués, A. X. ; Guamis, B. / Processing of dairy products utilizing high pressure. High Pressure Processing of Food: Technology. Principles, Technology and Applications. editor / V.M. Balasubramaniam ; Gustavo V. Barbosa-Cánovas ; Huub L.M. Lelieveld. Vol. 1 1. ed. Nova York (US), 2016. pp. 553-590 (Food Engineering Series).

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Trujillo, AJ , Ferragut, V , Juan, B , Roig-Sagués, AX & Guamis, B 2016, Processing of dairy products utilizing high pressure. in V.M. Balasubramaniam, Gustavo V. Barbosa-Cánovas & Huub L.M. Lelieveld (eds), High Pressure Processing of Food: Technology. Principles, Technology and Applications. 1 edn, vol. 1, Food Engineering Series, Nova York (US), pp. 553-590. https://doi.org/10.1007/978-1-4939-3234-4_25

Processing of dairy products utilizing high pressure. / Trujillo, A. J.; Ferragut, V.; Juan, B.; Roig-Sagués, A. X.; Guamis, B.

High Pressure Processing of Food: Technology. Principles, Technology and Applications. ed. / V.M. Balasubramaniam; Gustavo V. Barbosa-Cánovas; Huub L.M. Lelieveld. Vol. 1 1. ed. Nova York (US), 2016. p. 553-590 (Food Engineering Series).

Research output: Chapter in Book › Chapter › Research › peer-review

TY - CHAP

T1 - Processing of dairy products utilizing high pressure

AU - Trujillo, A. J.

AU - Ferragut, V.

AU - Juan, B.

AU - Roig-Sagués, A. X.

AU - Guamis, B.

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AB - © Springer Science+Business Media New York 2016. Current knowledge of the main changes induced in milk (including goat, ewe, and buffalo milks) and milk products when treated by high hydrostatic pressure (HHP) is presented. The effects of HHP on casein micelles, whey proteins, lipids, indigenous enzymes, mineral equilibrium, and microorganisms are described. The significance of these effects on the technological properties of milk, particularly in cheese- and yogurt-making applications, and functional properties is also discussed.

KW - Chemical changes

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KW - Microbial safety

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A2 - V.M. Balasubramaniam, null

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Trujillo AJ , Ferragut V , Juan B , Roig-Sagués AX , Guamis B. Processing of dairy products utilizing high pressure. In V.M. Balasubramaniam, Gustavo V. Barbosa-Cánovas, Huub L.M. Lelieveld, editors, High Pressure Processing of Food: Technology. Principles, Technology and Applications. 1 ed. Vol. 1. Nova York (US). 2016. p. 553-590. (Food Engineering Series). https://doi.org/10.1007/978-1-4939-3234-4_25

Processing of dairy products utilizing high pressure

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