High Hydrostatic Pressure Induced Changes in the Physicochemical and Functional Properties of Milk and Dairy Products: A Review

Abstract

High-pressure processing (HPP) is a nonthermal technology used for food preservation capable of generating pasteurized milk products. There is much information regarding the inactivation of microorganisms in milk by HPP, and it has been suggested that 600 MPa for 5 min is adequate to reduce the number of log cycles by 5–7, resulting in safe products comparable to traditionally pasteurized ones. However, there are many implications regarding physicochemical and functional properties. This review explores the potential of HPP to preserve milk, focusing on the changes in milk components such as lipids, casein, whey proteins, and minerals, and the impact on their functional and physicochemical properties, including pH, color, turbidity, emulsion stability, rheological behavior, and sensory properties. Additionally, the effects of these changes on the elaboration of dairy products such as cheese, cream, and buttermilk are explored.

Comparison of the Effects of High Hydrostatic Pressure and Pasteurization on Quality of Milk during Storage

“…As shown in Figure 4 A, with an increasing shear rate, the viscosity of milk declined and presented the shear-thinning phenomenon, which was consistent with the earlier research results [ 34 ]. Although all treatments increased milk viscosity, the viscosity of HHP-treated milk was closest to that of untreated milk, which means that HHP had minimal effect on the original rheological properties of milk.…”

“…This result was in accord with that found by Kim et al [ 33 ] in milk processed at 600 MPa/10 min. The increase of pH in pasteurization- and pasteurization-HHP-treated milk might result from protein denaturation, lactose isomerization or homeostasis of calcium ions caused by heat treatment [ 34 ].…”

High-pressure processing of bovine milk: Effects on the coagulation of protein and fat globules during dynamic in vitro gastric digestion

“…High-hydrostatic-pressure processing (HPP), one of several alternatives and novel processes, has been developed to treat foods that maintain the quality similar to that in traditionally heat-treated products, ( Cao et al, 2012 ; Serna-Hernandez et al, 2021 ; Yang et al, 2012 ). HPP is a nonthermal processing method and an alternative to heat treatment; it treats samples at a very high isostatic pressure (from 200 to 800 MPa), depending on the properties of the food product ( San Martín-González et al, 2006 ).…”

“…Bovine milk proteins are sensitive to high-pressure treatments. As well as microbial inactivation, the physicochemical and functional characteristics of milk and dairy products are also modified and altered in HPP-treated milk ( Serna-Hernandez et al, 2021 ). However, the type and the extent of these changes depend mainly on the composition of the milk, the pressure intensity, and the holding time ( San Martín-González et al, 2006 ).…”

“…High-pressure treatment of milk is being studied increasingly to improve the microbiological quality and technological properties of dairy foods, such as cheese and yogurt ( Serna-Hernandez et al, 2021 ). The changes in the structure and properties of milk components and the induced interactions between milk components have been studied extensively in relation to the quality of milk and dairy products such as the sensory quality, color, and texture ( Nuñez et al, 2020 ; Serna-Hernandez et al, 2021 ). After HPP, the size, composition, hydration and light scattering properties of casein micelles change dependent on the processing conditions ( Goyal et al, 2013 ; Naik et al, 2013 ).…”