Affiliation(s)
1. Department of Food Engineering, Uludag University, Gorukle 16059, Bursa/Turkey
2.Department of Food Technology, Mustafakemalpasa Vocational School, Uludag University, Mustafakemalpasa 16500, Bursa/Turkey
ABSTRACT
HPP (high pressure
processing) is one of the novel technologies to produce microbiologically safe
food. HPP is a non-thermal
food processing method, wherein the food is subjected to a very high pressure
ranging between 100-800 MPa in order to prevent undesirable chemical and microbiological reactions, and hence, prolong the shelf-life. HPP
is also called as “high hydrostatic processing, ultra-high pressure processing or isostatic processing”. In dairy
products, HHP has the potential
to modify the functional properties of proteins, polysaccharides and alter
biochemical reactions without significantly affecting the nutritional and sensory
properties. HPP treatment induces
significant changes in milk components particularly in proteins (whey proteins
and caseins), as well as on their applicability in
innovative dairy productions. HPP influences technological properties of
various milk products such as firmness, water-holding capacity of the gel and
network structure, cheese yield, rennet coagulation
time and ripening.
KEYWORDS
High pressure technology, dairy foods, functional properties.
Cite this paper
References