Effect of High Pressure on Yoghurt

Reps, A.; Warmińska-Radyko, I.; Dajnowiec, F.

doi:10.1007/978-3-642-60196-5_102

“…bulgaricus was completely inactivated under all conditions whereas Streptoccocus salivarius sp. thermophilus was little reduced, maximum by one log 10 [ 29 ].…”

Section: Application Of the Mphhp On Foodsmentioning

confidence: 99%

Multi-Pulsed High Hydrostatic Pressure Treatment of Foods

Buzrul¹

2015

Foods

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Multi-pulsed high hydrostatic pressure (mpHHP) treatment of foods has been investigated for more than two decades. It was reported that the mpHHP treatment, with few exceptions, is more effective than the classical or single-pulsed HHP (spHHP) treatment for inactivation of microorganisms in fruit juice, dairy products, liquid whole egg, meat products, and sea foods. Moreover, the mpHHP treatment could be also used to inactivate enzymes in foods and to increase the shelf-life of foods. The effects of the mpHHP treatment of foods are summarized and the differences between the mpHHP and spHHP are also emphasized.

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“…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. Penna et al (2006) carried out a study involving combined treatment of HHP (676 MPa for 5 min) and heat (85°C for 30 min) for low fat yoghurt, using different probiotic starter cultures and reported yogurt gel with higher consistency index value along with acceptable rheological and textural properties.…”

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 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. Penna et al (2006) carried out a study involving combined treatment of HHP (676 MPa for 5 min) and heat (85°C for 30 min) for low fat yoghurt, using different probiotic starter cultures and reported yogurt gel with higher consistency index value along with acceptable rheological and textural properties.…”

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.

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Effect of High Pressure on Yoghurt

Cited by 13 publications

References 5 publications

Multi-Pulsed High Hydrostatic Pressure Treatment of Foods

Multi-Pulsed High Hydrostatic Pressure Treatment of Foods

High hydrostatic pressure technology in dairy processing: a review

High pressure processing technology in dairy processing: A review

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