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 BookChapterResearchpeer-review

1 Citation (Scopus)


© 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 languageEnglish
Title of host publicationHigh Pressure Processing of Food: Technology. Principles, Technology and Applications
Editors V.M. Balasubramaniam, Gustavo V. Barbosa-Cánovas, Huub L.M. Lelieveld
Place of PublicationNova York (US)
Number of pages37
Publication statusPublished - 1 Jan 2016

Publication series

NameFood Engineering Series


  • Chemical changes
  • Dairy product
  • High pressure
  • Microbial safety


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