Quantification of lipolysis and lipid oxidation during cold storage of yogurts produced from milk treated by ultra-high pressure homogenization

Serra, Mar; Trujillo, A.J.; Pereda, J.; Güamis, B.; Ferragut, V.

doi:10.1016/j.jfoodeng.2008.04.010

“…Similarly, Needs et al (2000) recorded lower values of fracture stress in set yoghurts made from pressure treated milk (60 MPa for 15 min) compared to heat treated milk. Yoghurt prepared from milk that was ultra high pressure homogenized at 200 and 300 MPa at 30 and 40°C considering modifications induced in the fat fraction that could delay the lipid oxidation and lower the degree of lipolysis, resulted in expected results (Serra et al 2008). Reps et al (1999) found that HHP treatment of 400 MPa completely inactivated Lactobacillus bulgaricus but Streptococcus thermophilus was more resistant towards pressure, with resistance varying from strain to strain and giving an idea that shelf-life of yogurt can be enhanced by HHP treatment.…”

Section: Application Of Hhp In Dairy Industrymentioning

confidence: 99%

High hydrostatic pressure technology in dairy processing: a review

Chawla

¹

,

Patil

²

,

Singh

³

2010

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Consumers demand high quality foods, which are fresh, tasty and nutritious; this has created considerable interest in the development of new food processing techniques. Presently, non-thermal techniques, including high hydrostatic pressure (HHP), are regarded with special interest by the food industry. Pressure ranges between 100 and 1200 MPa have been considered as effective to inactivate microorganisms including food-borne pathogens. HHP also improves rennet or acid coagulation of milk without any detrimental effect on flavour, body and texture and nutrients. Extended shelf-life and a "fresh-like" product presentation emphasize the need to take full account of food safety risks, alongside possible health benefits to consumers. These characteristics offer the dairy industry numerous practical applications to produce microbially safe and minimally processed dairy products with improved characteristics. Thus HHP is a powerful tool to develop novel dairy products of better nutritional and sensory quality, novel texture and increased shelf-life.

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“…Yoghurt prepared from milk that was UHHP homogenized between 200 and 300 MPa at 30-40 °C considering modifications induced in the fat fraction that could delay the lipid oxidation and lower the degree of lipolysis [35].…”

Section: Effects Of High-pressure Technology On the Functional Propermentioning

confidence: 99%

Effects of High-Pressure Technology on the Functional Properties of Milk and Fermented Milk Products

Özcan¹,

Bayizit²,

Yilmaz‐Ersan³

et al. 2017

JLS

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HPP (high pressure processing) is one of the novel technologies to produce microbiologically safe food. HPP is a non-thermal food processing method, wherein the food is subjected to a very high pressure ranging between 100-800 MPa in order to prevent undesirable chemical and microbiological reactions, and hence, prolong the shelf-life. HPP is also called as "high hydrostatic processing, ultra-high pressure processing or isostatic processing". In dairy products, HHP has the potential to modify the functional properties of proteins, polysaccharides and alter biochemical reactions without significantly affecting the nutritional and sensory properties. HPP treatment induces significant changes in milk components particularly in proteins (whey proteins and caseins), as well as on their applicability in innovative dairy productions. HPP influences technological properties of various milk products such as firmness, water-holding capacity of the gel and network structure, cheese yield, rennet coagulation time and ripening.

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“…Similarly, Needs et al (2000) recorded lower values of fracture stress in set yoghurts made from pressure treated milk (60 MPa for 15 min) compared to heat treated milk. Yoghurt prepared from milk that was ultra high pressure homogenized at 200 and 300 MPa at 30 and 40°C considering modifications induced in the fat fraction that could delay the lipid oxidation and lower the degree of lipolysis, resulted in expected results (Serra et al 2008). Reps et al (1999) found that HHP treatment of 400 MPa completely inactivated Lactobacillus bulgaricus but Strep-tococcus thermophilus was more resistant towards pressure, with resistance varying from strain to strain and giving an idea that shelf-life of yogurt can be enhanced by HHP treatment.…”

Section: Yoghurt and Ice-creammentioning

confidence: 99%

High pressure processing technology in dairy processing: A review

Dhineshkumar

¹

,

Ramasamy

²

,

Siddharth

³

2016

AJDFR

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Consumers demand high quality foods, which are fresh, tasty and nutritious; this has created considerable interest in the development of new food processing techniques. Presently, non-thermal techniques, including high hydrostatic pressure (HHP), are regarded with special interest by the food industry. Pressure ranges between 100 and 1200 MPa have been considered as effective to inactivate microorganisms including food-borne pathogens. HHP also improves rennet or acid coagulation of milk without any detrimental effect on flavour, body and texture and nutrients. Extended shelf-life and a "fresh-like" product presentation emphasize the need to take full account of food safety risks, alongside possible health benefits to consumers. These characteristics offer the dairy industry numerous practical applications to produce microbially safe and minimally processed dairy products with improved characteristics. Thus HHP is a powerful tool to develop novel dairy products of better nutritional and sensory quality, novel texture and increased shelf-life.

show abstract

Quantification of lipolysis and lipid oxidation during cold storage of yogurts produced from milk treated by ultra-high pressure homogenization

Cited by 42 publications

References 39 publications

High hydrostatic pressure technology in dairy processing: a review

High hydrostatic pressure technology in dairy processing: a review

Effects of High-Pressure Technology on the Functional Properties of Milk and Fermented Milk Products

High pressure processing technology in dairy processing: A review

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