FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY

Authors

ANNA DUDZIŃSKA, JACEK DOMAGAŁA, MONIKA WSZOŁEK

Title

Effect of high hydrostatic pressure on basic components of milk

Abstract

Degradation of food ingredients during heat treatment sets off searches for new methods of food preservation. The use of high hydrostatic pressure can be an alternative to heat treatment. This method makes it possible to preserve food products and to destroy harmful micro-organisms; also, it can significantly impact the forming of textures, functional properties, and sensory qualities of a product with no negative effects on its nutrients. High-pressure treatment causes the freezing point of water, a main component of milk, to decrease. Casein micelles disaggregate into smaller structures and this process is accompanied by the increase in the number of casein particles and calcium phosphate. Whey proteins become denatured and, then, they aggregate and interact with casein. At a moderately high pressure (200 ÷ 300 MPa), a process of milk fat crystallization takes place. Lactose does not change under the pressure. Crystalline calcium phosphate, formed as a result of the heat treatment, returns to the dissolved state after the high pressure treatment.

Keywords

water, casein, whey proteins, enzymes, milk fat, pressurization

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