TY - CHAP
T1 - Processing of dairy products utilizing high pressure
AU - Juan Godoy, Bibiana
AU - Guamis Lopez, Buenaventura
AU - Roig Sagues, Artur Xavier
AU - Trujillo Mesa, Antonio Jose
AU - Ferragut Perez, Victoria Francisca
PY - 2016/1/1
Y1 - 2016/1/1
N2 - © 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.
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
KW - Dairy product
KW - High pressure
KW - Microbial safety
U2 - 10.1007/978-1-4939-3234-4_25
DO - 10.1007/978-1-4939-3234-4_25
M3 - Chapter
SN - 1571-0297
SP - 553
EP - 590
BT - Food Engineering Series
ER -