Structuring dairy systems through high pressure processing

Devi, Anastasia Fitria; Buckow, Roman; Hémar, Yacine; Kasapis, Stefan

doi:10.1016/j.jfoodeng.2012.07.032

Cited by 62 publications

(16 citation statements)

References 85 publications

(147 reference statements)

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“…High-pressure techniques have been explored to assess their effects on specific milk components (Mohan et al, 2016) as well as in the manufacture of dairy products, including Queso Fresco (Tomasula et al, 2014), yogurt (Ciron et al, 2012), and Cheddar cheese (Devi et al, 2013). High-pressure processing methods may be operated in a batch or continuous fashion.…”

Section: Introductionmentioning

confidence: 99%

The effects of microfluidization on the physical, microbial, chemical, and coagulation properties of milk

Bucci

Hekken

Tunick³

et al. 2018

Journal of Dairy Science

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This work examines the use of mild heat treatments in conjunction with 2-pass microfluidization to generate cheese milk for potential use in soft cheeses, such as Queso Fresco. Raw, thermized, and high temperature, short time pasteurized milk samples, standardized to the 3% (wt/wt) fat content used in cheesemaking, were processed at 4 inlet temperature and pressure conditions: 42°C/75 MPa, 42°C/125 MPa, 54°C/125 MPa, and 54°C/170 MPa. Processing-induced changes in the physical, chemical, and microbial properties resulting from the intense pressure, shear, and cavitation that milk experiences as it is microfluidized were compared with nonmicrofluidized controls. A pressure-dependent increase in exit temperature was observed for all microfluidized samples, with inactivation of alkaline phosphatase in raw and thermized samples at 125 and 170 MPa. Microfluidization of all samples under the 4 inlet temperature and processing pressure conditions resulted in a stable emulsion of fat droplets ranging from 0.390 to 0.501 μm, compared with 7.921 (control) and 4.127 (homogenized control) μm. Confocal imaging showed coalescence of scattered fat agglomerates 1 to 3 μm in size during the first 24 h. We found no changes in fat, lactose, ash content or pH, indicating the major components of milk remained unaffected by microfluidization. However, the apparent protein content was reduced from 3.1 to 2.2%, likely a result of near infrared spectroscopy improperly identifying the micellar fragments embedded into the fat droplets. Microbiology results indicated a decrease in mesophilic aerobic and psychrophilic milk microflora with increasing temperature and pressure, suggesting that microfluidization may eliminate bacteria. The viscosities of milk samples were similar but tended to be higher after treatment at 54°C and 125 or 170 MPa. These samples exhibited the longest coagulation times and the weakest gel firmness, indicating that formation of the casein matrix, a critical step in the production of cheese, was affected. Low temperature and pressure (42°C/75 MPa) exhibited similar coagulation properties to controls. The results suggest that microfluidization at lower pressures may be used to manufacture high-moisture cheese with altered texture whereas higher pressures may result in novel dairy ingredients.

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Section: Introductionmentioning

confidence: 99%

The effects of microfluidization on the physical, microbial, chemical, and coagulation properties of milk

Bucci

Hekken

Tunick³

et al. 2018

Journal of Dairy Science

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“…HPP can be applied to food matrixes for structure modifi cation for diverse applications such as the creation of novel textures, the improvement of the water binding or the mediation of gelation processes. Different applications are already described in the literature for different foodstuffs, such as processed fruits and vegetables, and meat and dairy products Sun and Holley, 2010;Devi et al ., 2013). HPP provides an ideal tool for structure modifi cation by means of physical non-thermal processing and can play an important role in future product development and in the production of food ingredients with enhanced functionality.…”

Section: Effect Of Hpp On Food Macro-componentsmentioning

confidence: 99%

“…Diverse applications of HPP as a tool for structure modifi cation in different foodstuffs such as processed fruits and vegetables, meat and dairy products have been described Sun and Holley, 2010;Devi et al ., 2013) .00 n 00 n 00 00 00 00 00 00 0 00 0 0 m 400. 40 40 40 40 40 40 40 4 40 4 00 0 3 3 3 3 300 300.…”

Section: Effect Of Hpp On Food Texture and Functionalitymentioning

confidence: 99%

High pressure processing (HPP) of foods and its combination with electron beam processing

Bolumar¹,

Georget²,

Mathys³

2015

Electron Beam Pasteurization and Complementary Food Processing Technologies

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“…In this context, the high pressure (HP) processing of milk and the cross-linking of milk proteins via transglutaminase (TGase) are proposed as alternatives to the costly protein fortification or addition of stabilizing agents in milk [2]. These technologies are reported to improve the yoghurt-making properties of milk and consequently the whey separation phenomena, post-acidification, textural and rheological attributes, sensory characteristics, and flavor evolution and release in either set or stirred yoghurt [2][3][4][5][6][7][8]. However, to the best of our knowledge, these technologies have been studied mainly in bovine milk sources, while little or almost no research has been conducted in ovine milk samples [9].…”

Section: Introductionmentioning

confidence: 99%

Impact of Type and Enzymatic/High Pressure Treatment of Milk on the Quality and Bio-Functional Profile of Yoghurt

Tsevdou

Θεοδώρου

Pantelaiou

et al. 2020

Foods

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The objective of the present study was to investigate the effect of the high pressure (HP) processing and transglutaminase (TGase) treatment of bovine (cow) or ovine (sheep) milk, when applied individually or sequentially, on the quality parameters and anti-hypertensive and immunomodulatory properties of yoghurt. Low-fat (2% w/w) bovine or ovine milk samples were used. Results showed that HP treatment of milk led to acid gels with equivalent quality attributes to thermal treatment, with the more representative attributes being whey separation and firmness, which ranged from 47.5% to 49.8% and 23.8% to 32.2% for bovine and ovine yoghurt, respectively, and 74.3–89.0 g and 219–220 g for bovine and ovine yoghurt, respectively. On the other hand, TGase treatment of milk, solely or more effectively following HP processing, resulted in the improvement of the textural attributes of yoghurt and reduced whey separation, regardless of milk type, exhibiting values of 32.9% and 8.7% for the whey separation of bovine and ovine yoghurt, respectively, and 333 g and 548 g for the firmness of bovine and ovine yoghurt, respectively. The HP processing and TGase treatment of milk led to the preservation or improvement of the anti-hypertensive activity of the samples, especially in the case in which ovine milk was used, with Inhibitory activity of Angiotensin Converting Enzyme (IACE) values of 76.9% and 88.5% for bovine and ovine yoghurt, respectively. The expression of pro-inflammatory genes decreased and that of anti-inflammatory genes increased in the case of samples from HP-processed and/or TGase-treated milk as compared to the corresponding expressions for samples from thermally treated milk. Thus, it can be stated that, apart from the quality improvement, HP processing and TGase treatment of milk may lead to the enhancement of the bio-functional properties of low-fat yoghurt made from either bovine or ovine milk.

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Structuring dairy systems through high pressure processing

Cited by 62 publications

References 85 publications

The effects of microfluidization on the physical, microbial, chemical, and coagulation properties of milk

The effects of microfluidization on the physical, microbial, chemical, and coagulation properties of milk

High pressure processing (HPP) of foods and its combination with electron beam processing

Impact of Type and Enzymatic/High Pressure Treatment of Milk on the Quality and Bio-Functional Profile of Yoghurt

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