Research Progress on the Effect of High Hydrostatic Pressure on Milk
High hydrostatic pressure(HHP)is an emerging non-thermal food processing technology that has been subject to great advancements in the last two decades.There are a lot of researches on how to inactivate microorganisms in milk by high hydrostatic pressure,which leads to the hope of further producing products with safety comparable to conventional pasteurized products.However,in addition to considering the safety level of food,the effect of high hydrostatic pressure on the physicochemical and functional properties of milk is still worth intensively studying.The review focuses on the effects of high hydrostatic pressure on milk components such as lipids,casein,whey protein and minerals,as well as their functional and physicochemical properties,including pH,color,turbidity and organoleptic properties,in order to inform the application of high hydrostatic pressure in dairy products.
high hydrostatic pressuremilkmilk componentsphysicochemical properties
万方数据
维普
