Effects of high pressure on constituents and properties of milk

International Dairy Journal

Volumn 12, Issue 7, 2002, Pages 561-572

  Huppertz, Thom ^a   Kelly, Alan L ^a   Fox, Patrick F ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

High pressure; Milk

Indexed keywords

EID: 0036066607     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(02)00045-6     Document Type: Review

References (56)

1. Effect of pH on the turbidity of pressure-treated calcium caseinate suspensions and skim milk
2. Relationship between colloidal calcium phosphate cross-linkage and release of β-casein from bovine casein micelles on cooling
3. Influence of pH on the effects of high pressure on milk proteins
4. High pressure processing of milk - The first 100 years in the development of a new technology
5. A colloidal approach of milk acidification by glucono-δ-lactone
6. Induction of milkfat crystallization in the emulsified state by high hydrostatic pressure
7. Treatment of milk and other foods by high hydrostatic pressure
8. Effects of high pressure on the protein, lipid and mineral phase of milk
9. High pressure effects on emulsified fats
10. High pressure processing of milk and dairy products
11. Effects of high pressure and heat treatment on the mineral balance of goats' milk
12. Design of high pressure isostatic units for treatment of food product
13. Study of acid and rennet coagulation of high pressurized milk
14. High pressure treatment of milk and effects on microbiological and sensory quality of Cheddar cheese
15. Comparison of the effects of high-pressure treatments and heat pasteurization on the whey proteins in goat's milk
16. Properties of yoghurts made from whole ewe's milk treated by high hydrostatic pressure
17. The influence of high pressure upon the phase transition behaviour of milk-fat and milk-fat fractions
18. Micellar changes induced by high pressure. Influence in the proteolytic activity and organoleptic properties of milk
19. Combined effects of temperature and high-pressure treatments on physicochemical characteristics of skim milk
20. Transport of salt and water during salting of cheese. I. Analysis of the processes involved
21. Proteins under pressure. The influence of high hydrostatic pressure on structure, function and assembly of proteins and protein complexes
22. Effects of high pressure on enzymes related to food quality
23. High pressure effects on proteins and other biomolecules
24. Food processing of milk products with ultrahigh pressure
25. Reaction kinetics of pressure-induced denaturation of whey proteins
26. The effect of high pressure in the preservation of milk
27. The effects of high pressure treatment of skim milk
28. Effects of high hydrostatic pressure on milk
29. Properties of acid-set gels prepared from high pressure treated skim milk
30. Formation and syneresis of rennet-set gels prepared from high pressure treated milk
31. Effect of hydrostatic pressure on the physicochemical properties of bovine milk fat globules and the milk fat globule membrane
32. Comparison of the effects of high pressure and thermal treatments on the casein micelles in goat's milk
33. Effect of high hydrostatic pressure on Ca-caseinate systems
34. The effects of high pressure on whey protein denaturation and cheese-making properties of raw milk
35. Distribution of minerals and proteins between the soluble and colloidal phases of pressurized milks from different species
36. Effects of high pressures combined with moderate temperatures on the rennet coagulation properties of milk
37. Cheese-making properties of ovine and caprine milks submitted to high pressures
38. Rennet coagulation of milk subjected to high pressures
39. Combined pressure-temperature inactivation of alkaline phosphatase in bovine milk: A kinetic study
40. Ion product of water substance, 0-1000°C, 1-10000 bars. New international formulation and 1st background
41. Engineering aspects of high-pressure technology in the food industry
42. Exploiting the effects of high hydrostatic pressure in biotechnological applications
43. High pressure food processors
44. Comparison of heat and pressure treatments of skim milk, fortified with whey protein concentrate, for set yoghurt preparation: Effects on milk proteins and gel structure
45. High-pressure treatment of milk: Effects on casein micelle structure and on enzymic coagulation
46. Inactivation of microorganisms and enzymes in pressure-treated raw milk
47. Elektronenmikroskopische untersuchung der feinstruktur von caseinmicellen in kuhmilch
48. High pressure effects on the colloidal calcium phosphate and the structural integrity of micellar casein in milk. II. Kinetics of the casein micelle disintegration and protein, interactions in milk
49. High pressure effects on the colloidal calcium phosphate and the structural integrity of micellar casein in milk. Part 1. High pressure dissolution of colloidal calcium phosphate in heated milk systems
50. Acidification of milk by glucono-δ-lactone under high pressure
51. Coagulation of skim milk under high hydrostatic pressure with acidification by glucono-δ-lactone
52. Barostability of milk plasmin activity
53. Plasmin activity β-lactoglobulin denaturation and proteolysis in high pressure treated milk
54. Pressure induced inactivation of selected food enzymes
55. Ripening profiles of goat cheese produced from milk treated with high pressure
56. Influence of pressurization on goat milk and cheese composition and yield