Effect of High Pressure Homogenization on Improving the Quality of Milk and Sensory Properties of Yogurt: A Review

Abstract

Abstract-High pressure processing is one of the advanced technologies to produce safe food, with better quality properties. In recent years, high pressure homogenization is a useful way which has attracted attention to improve the quality, increase shelf life, and maintain nutritional and sensory properties of milk and dairy products. Homogenization is considered a suitable alternative to thermal processes due to the lack of thermal damage. It is also one of the innovative technologies with a positive change in milk particles which leads to enhance the quality, shelf life and popularity of product. In this article, in addition to evaluation of the effect of homogenization on the fat particles, inactivating harmful bacteriophages and spoilage microorganisms, sensory and appearance properties of dairy products, the influence of high pressure homogenization on proteins and the viability of probiotic bacteria in dairy products especially yogurt will be reviewed. These changes result in the development of quality in dairy products and higher consumer's acceptance. IndexTerms-High pressure homogenization, microorganism, milk, yogurt, proteins.

(Ultra) High Pressure Homogenization Potential on the Shelf-Life and Functionality of Kiwifruit Juice

“…HPH has also been proved to inactivate or modulate the activity of enzymes that cause phase separation in fruit or vegetable juices, to preserve the initial juice color, flavor, and aromas and, finally, to retain the nutritional and functional features of the treated matrices (Patrignani et al, 2013; Błaszczak et al, 2017). Several authors verified the efficacy of this treatment on several matrices such as vegetable milks (Gul et al, 2017), vegetable and fruit juices (Briñez et al, 2006; Betoret et al, 2009; Donsì et al, 2009; Patrignani et al, 2009b; Bevilacqua et al, 2012; Patrignani et al, 2013), milk (Lanciotti et al, 2004a; Hayes et al, 2005), milk-based products (Lanciotti et al, 2004b; Patrignani et al, 2009a; Massoud et al, 2016), and liquid whole egg (Velazquez-Estrada et al, 2008), suggesting also the combination of HPH with further hurdles such as low storage temperature and low pH in order to increase food shelf-life (Briñez et al, 2006; Huang and Kuo, 2015). However, an improvement of the existing HPH technology was also encouraged, resulting in the production of new types of homogenizers and valves, able to reach levels of ultra high pressure homogenization (UHPH) between 200–400 MPa, that allowed to obtain shelf stable products without negative effects on their quality (Zamora and Guamis, 2015).…”

The effect of homogenization and addition of polysaccharides on the viscoelastic properties of processed cheese sauce

“…In TSH, higher pressure is usually used in the first stage, during which the diameter of the fat globules is reduced. The second stage is designed to break fat globule clusters formed in the first stage (Massoud et al, 2016).…”

The Effect of Different Heat Treatment on the Nutritional Value of Milk and Milk Products and Shelf-Life of Milk Products. A Review

“…The temperature normally starts to change as soon as the milk leaves the refrigerator cabinet and increases while the consumer completes the shopping and during the drive home, before being returned to a refrigerator bin the consumer's home [10]. The milk processing consists of following steps: agitation, mixing, and cooling at the farm; clarification, separation, and standardization; pasteurization; homogenization; packaging; all done by sanitation [11]. Milk that contains more fat in the solid state are more dispersed and viscous, thus, whole milk has a higher viscosity than skimmed milk.…”