Abstract
High-pressure processing (HPP) is a nonthermal technology used for food preservation capable of generating pasteurized milk products. There is much information regarding the inactivation of microorganisms in milk by HPP, and it has been suggested that 600 MPa for 5 min is adequate to reduce the number of log cycles by 5–7, resulting in safe products comparable to traditionally pasteurized ones. However, there are many implications regarding physicochemical and functional properties. This review explores the potential of HPP to preserve milk, focusing on the changes in milk components such as lipids, casein, whey proteins, and minerals, and the impact on their functional and physicochemical properties, including pH, color, turbidity, emulsion stability, rheological behavior, and sensory properties. Additionally, the effects of these changes on the elaboration of dairy products such as cheese, cream, and buttermilk are explored.
Highlights
In recent years, consumers have demanded more natural food products that maintain the nutritional quality of the original product, are free from preservatives or other additives, and are safe to consume [1]
This review aims to highlight the most recent scientific breakthroughs regarding bovine milk and other dairy products processed with High-pressure processing (HPP), and the effects that these treatments have on the physicochemical and functional properties of the products
The most prominent whey proteins are β-lactoglobulin (β-lg), α-lactalbumin (α-la) and, to a lesser extent, bovine serum albumin (BSA), immunoglobulins (IG), bovine lactoferrin (BLF), bovine lactoperoxidase (LP), and minor amounts of glycomacropeptide (GMP); these proteins are soluble at a pH of 4.6 [39,43]
Summary
Consumers have demanded more natural food products that maintain the nutritional quality of the original product, are free from preservatives or other additives, and are safe to consume [1]. High hydrostatic pressure is a nonthermal processing method that is applied as an alternative to traditional thermal processes to ensure food safety while reducing quality loss in the treated products [3]. This process involves the use of extremely high isostatic pressures—usually between 100 and 1000 MPa—for specific short time periods [4]. Due to its minimal effects on the sensory and nutritional characteristics of the final products, HPP commonly generates foods with better acceptability and enhanced sensory properties, as quality is maintained during processing—especially when compared to their thermally treated counterparts [5]. This review aims to highlight the most recent scientific breakthroughs regarding bovine milk and other dairy products processed with HPP, and the effects that these treatments have on the physicochemical and functional properties of the products
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
