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High pressure processing of milk‐the first 100 years in the development of a new technology
Author(s) -
BALCI A TÜLAY,
WILBEY R ANDREW
Publication year - 1999
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.1999.tb02858.x
Subject(s) - hydrostatic pressure , high pressure , food science , pascalization , biology , engineering , engineering physics , physics , thermodynamics
The year 1999 marks the centenary of the first publication on the effects of high hydrostatic pressure on milk. After the initial activity, interest was revived with improvements to the high pressure processing equipment. High pressure processing has been demonstrated to be an effective method of modifying protein structure in milk and milk products and to have a bacteriocidal effect. Vegetative bacteria vary in their barosusceptibility and elimination of pathogens cannot be guaranteed.