Acidification of Milk by Glucono-δ-lactone under High Pressure

Schwertfeger, M.; Buchheim, W.

doi:10.1533/9781845698379.3.242

Cited by 1 publication

(1 citation statement)

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“…Studies of acidification of milk (by added glucono‐δ‐lactone to reduce the pH to 5.5) under pressure (100 or 200 MPa), have shown that milk coagulates when treated at 100 MPa for > 40 min or 200 MPa for > 10 min. Microstructural analysis of coagulated milk revealed coarse floccules at 100 MPa for > 40 min, and fine‐stranded coherent coagula after treatment of 200 MPa for 10–40 min (Schwertfeger and Buchheim 1998; 1999).…”

Section: Effects Of High Pressure On Properties Of Milkmentioning

confidence: 99%

High‐pressure‐induced changes in bovine milk: a review

Huppertz

Smiddy

Upadhyay

et al. 2006

Int J of Dairy Tech

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High‐pressure (HP) treatment of food products is a novel processing technique during which the product is treated in a vessel of suitable strength at a high pressure, generally in the range 100–1000 MPa. As a result, several constituents and properties of the treated product are altered. HP‐induced changes in the constituents and properties of milk are arguably among the most extensive of the range of food products studied to date. HP treatment of milk induces solubilization of minerals associated with the casein micelles, denatures whey proteins and, depending on pressure, can either induce aggregation or disruption of the casein micelles. These HP‐induced changes in milk constituents affect the properties of the milk; cheesemaking properties of milk can be enhanced considerably, indicating potential application of HP treatment in this area; furthermore, encouraging results have also been reported for HP treatment of milk prior to yogurt manufacture. HP treatment of milk also affects its microflora; however, considerable variation in baroresistance between bacterial species and strains exists. Further applied research appears warranted to establish the full commercial potential of HP treatment of milk.

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Section: Effects Of High Pressure On Properties Of Milkmentioning

confidence: 99%