Chapter 7 - Effects of high-pressure processing on enzyme activity in milk and dairy products

Abstract

This chapter shows the effects of high-pressure processing on milk enzymes. In general, the main endogenous milk enzymes are baroresistant and moderate pressure can activate/stabilize milk enzymes, depending on the process conditions. On the other hand, most enzyme inactivation occurs under pressures >600MPa. In addition to pressure, other processes parameters, such as long time and high temperature, can intensify the enzyme inactivation. Furthermore, the pH, the complexity of the ionic balance, the concentration of salts, and the presence of other molecules also affect the impact of HPP on the milk enzyme activity. Therefore, the choice of these parameters depends on the processing purpose, which can be activation, inactivation, or stabilization of enzymes. In parallel, this objective should be associated with different requirements, such as maintenance of the microbiological, nutritional, and sensory quality of milk and dairy products.