High hydrostatic pressure technology in dairy processing: a review
Consumers demand high quality foods, which are fresh, tasty and nutritious; this has created considerable interest in the development of new food processing techniques. Presently, non-thermal techniques, including high hydrostatic pressure (HHP), are regarded with special interest by the food indust...
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| Veröffentlicht in: | Journal of food science and technology 2011-06, Vol.48 (3), p.260-268 |
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| creator | Chawla, Rekha Patil, Girdhari Ramdass Singh, Ashish Kumar |
| description | Consumers demand high quality foods, which are fresh, tasty and nutritious; this has created considerable interest in the development of new food processing techniques. Presently, non-thermal techniques, including high hydrostatic pressure (HHP), are regarded with special interest by the food industry. Pressure ranges between 100 and 1200 MPa have been considered as effective to inactivate microorganisms including food-borne pathogens. HHP also improves rennet or acid coagulation of milk without any detrimental effect on flavour, body and texture and nutrients. Extended shelf-life and a “fresh-like” product presentation emphasize the need to take full account of food safety risks, alongside possible health benefits to consumers. These characteristics offer the dairy industry numerous practical applications to produce microbially safe and minimally processed dairy products with improved characteristics. Thus HHP is a powerful tool to develop novel dairy products of better nutritional and sensory quality, novel texture and increased shelf-life. |
| doi_str_mv | 10.1007/s13197-010-0180-4 |
| format | Article |
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Presently, non-thermal techniques, including high hydrostatic pressure (HHP), are regarded with special interest by the food industry. Pressure ranges between 100 and 1200 MPa have been considered as effective to inactivate microorganisms including food-borne pathogens. HHP also improves rennet or acid coagulation of milk without any detrimental effect on flavour, body and texture and nutrients. Extended shelf-life and a “fresh-like” product presentation emphasize the need to take full account of food safety risks, alongside possible health benefits to consumers. These characteristics offer the dairy industry numerous practical applications to produce microbially safe and minimally processed dairy products with improved characteristics. Thus HHP is a powerful tool to develop novel dairy products of better nutritional and sensory quality, novel texture and increased shelf-life.</description><subject>Atmospheric pressure</subject><subject>Bacteria</subject><subject>Chemical bonds</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Cooking</subject><subject>Dairy industry</subject><subject>Dairy products</subject><subject>Energy consumption</subject><subject>Fluid dynamics</subject><subject>Food contamination</subject><subject>Food processing industry</subject><subject>Food products</subject><subject>Food quality</subject><subject>Food safety</subject><subject>Food Science</subject><subject>Heat</subject><subject>High temperature</subject><subject>Hydrostatic pressure</subject><subject>International</subject><subject>Microorganisms</subject><subject>Milk</subject><subject>Molecular 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| ispartof | Journal of food science and technology, 2011-06, Vol.48 (3), p.260-268 |
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| source | Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals; Springer Nature - Complete Springer Journals; PubMed Central |
| subjects | Atmospheric pressure Bacteria Chemical bonds Chemistry Chemistry and Materials Science Chemistry/Food Science Cooking Dairy industry Dairy products Energy consumption Fluid dynamics Food contamination Food processing industry Food products Food quality Food safety Food Science Heat High temperature Hydrostatic pressure International Microorganisms Milk Molecular weight Nutrition Phase transitions Pressure Pressure vessels Review Studies |
| title | High hydrostatic pressure technology in dairy processing: a review |
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