Effect of high hydrostatic pressure processing of milk on the quality characteristics of kefir

Renes, Erica; Fernandez, A Garrido; Fernández, Domingo; López, Mercedes; Álvarez‐Ordóñez, Avelino

doi:10.1111/jfpp.14797

Cited by 3 publications

(1 citation statement)

References 34 publications

(63 reference statements)

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“…Kefir made from HPP-treated whole milk had lower elastic and viscous characteristics, and lightness and color intensity than untreated control and HPP-treated kefir made from skim milk (Renes et al 2020).…”

Section: Yogurt and Fermented Milksmentioning

confidence: 92%

Recent Advances in High Pressure Processing of Milk and Milk Products - A review

Agriopoulou

SEVEROĞLU

Varzakas

et al. 2023

J Agr Sci-Tarim Bili

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As the global consumers’ demand towards minimally processed freshlike foods has been continuously increasing, efforts to develop novel food processing technologies have been intensified. Among non-thermal food processing technologies, high pressure processing (HPP) seems to be more advantageous due to its environmentally friendly nature, cost efficiency, suitability for processing foods in any form and its positive impacts on foods’ shelf-life as well as providing efficient microbial safety. Microbiological inactivation efficiency of HPP has been well documented but the role of this technology in digestion efficiency of milk compounds is yet to be elucidated in detail. Also, the potential safety hazards and challenges of HPP in foods require more intense studies. This review deals with the recent developments in HPP treatment to milk and milk products.

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Section: Yogurt and Fermented Milksmentioning

confidence: 92%

Recent Advances in High Pressure Processing of Milk and Milk Products - A review

Agriopoulou

SEVEROĞLU

Varzakas

et al. 2023

J Agr Sci-Tarim Bili

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show abstract

Processed induced changes in casein during the manufacture of milk and dairy products

Lelis,

Vieira,

de Almeida Paula

et al. 2024

Casein

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Investigation on the Impact of Microwave, Ultrasound and High-Pressure Processing on Physico-Chemical and Functional Characteristics of Milk

Munir,

Nadeem,

Qureshi

et al. 2024

Preprint

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Effect of high hydrostatic pressure processing of milk on the quality characteristics of kefir

Abstract: Kefir is a fermented dairy product which is produced through the fermentative activity of kefir grains or kefir starter cultures, which are composed of a diverse range of lactic acid bacteria, yeasts, and sometimes acetic acid bacteria (dos Santos et al., 2019; Witthuhn,

Cited by 3 publications

References 34 publications

Recent Advances in High Pressure Processing of Milk and Milk Products - A review

Recent Advances in High Pressure Processing of Milk and Milk Products - A review

Processed induced changes in casein during the manufacture of milk and dairy products

Investigation on the Impact of Microwave, Ultrasound and High-Pressure Processing on Physico-Chemical and Functional Characteristics of Milk

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