Medycyna Wet. 66 (7), 470-474, 2010
Malinowska-Pańczyk E., Kołodziejska I.
Possibilities of using high pressure in milk processing
High pressure affects the structure, conformation, and functional properties of milk proteins. It may inactive some enzymes and change the size of casein micelles and milk fat globules. High pressure technique may prove useful in cheese manufacturing, making it possible to shorten the rennet coagulation time and to increase the yield of the product. Yogurts obtained from pressure-treated milk show better rheological properties. However, some changes of milk components under the influence of high pressure may lead to the deterioration of the sensory qualities of milk, e.g. the development of a bitter taste and a rancid flavor as an effect of increasing lipoprotein lipase activity. These unfavorable changes of sensory attributes may limit the use of high pressure in milk processing
Key words: high pressure, milk, cheese, milk products