Pasteurisation of raw milk by high hydrostatic pressure

Koncz, A.; Mészáros, László; Fárkas, J.; Pásztor-Huszár, Klára; Helt, R.; Lechner, N.

doi:10.1556/aalim.2007.0011

Cited by 3 publications

(2 citation statements)

References 9 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…During pressing there is an acceleration of growth of the cell count [12] and the number of dead starter cells is theoretically low. The value of the pressure applied to form the curd into a shape was four orders of magnitude lower than pressure values used in order to reduce the cell count [10]. However, it cannot be excluded that more traits together such as pressing and the increase of salt content and that of osmotic pressure may induce the destruction of certain cells, or exert some stress on microorganisms which resulted in the production of more D-Asp and D-Glu.…”

Section: Resultsmentioning

confidence: 93%

The influence of manufacture on the free D-amino acid content of Cheddar cheese

et al. 2006

View full text Add to dashboard Cite

Abstract. The changes in the concentration and that of composition of alanine, aspartic acid and glutamic acid enantiomers were investigated during manufacture of Cheddar cheese. The amount of D-alanine increased continuously during ripening following the liberation of L-alanine originated from the proteolysis of milk proteins. There was slightly more D-aspartic and D-glutamic acid in the dry matter of curd after pressing than before pressurization. The D-amino acid content and the ratio of the D-enantiomers related to the total amount of free amino acids differed significantly among cheeses produced with different single-strain starters. The D-amino acid composition changed during manufacture, but the influence of the strain selection was not significant on the D-amino acid pattern.

show abstract

Section: Resultsmentioning

confidence: 93%

The influence of manufacture on the free D-amino acid content of Cheddar cheese

et al. 2006

View full text Add to dashboard Cite

show abstract

“…78 Furthermore, some research is being conducted to investigate the possible use of indigenous milk enzymes (alkaline phosphatase, γ-glutamyltransferase and phosphohexose isomerase) as process indicators for HPP. 88,89 Hence, there is a need for an official agreement for the establishment of specific indicators to ensure the safety of HHP treated dairy products.…”

Section: Papermentioning

confidence: 99%

Antirotaviral activity of dairy byproducts enriched in fractions from hyperimmune bovine colostrum: the effect of thermal and high hydrostatic pressure treatments

Graikini,

García,

Abad

et al. 2024

Food Funct.

View full text Add to dashboard Cite

show abstract

The efficacy and safety of high‐pressure processing of food

Koutsoumanis¹,

Álvarez‐Ordóñez²,

Bolton³

et al. 2022

EFS2

View full text Add to dashboard Cite

High‐pressure processing (HPP) is a non‐thermal treatment in which, for microbial inactivation, foods are subjected to isostatic pressures (P) of 400–600 MPa with common holding times (t) from 1.5 to 6 min. The main factors that influence the efficacy (log10 reduction of vegetative microorganisms) of HPP when applied to foodstuffs are intrinsic (e.g. water activity and pH), extrinsic (P and t) and microorganism‐related (type, taxonomic unit, strain and physiological state). It was concluded that HPP of food will not present any additional microbial or chemical food safety concerns when compared to other routinely applied treatments (e.g. pasteurisation). Pathogen reductions in milk/colostrum caused by the current HPP conditions applied by the industry are lower than those achieved by the legal requirements for thermal pasteurisation. However, HPP minimum requirements (P/t combinations) could be identified to achieve specific log10 reductions of relevant hazards based on performance criteria (PC) proposed by international standard agencies (5–8 log10 reductions). The most stringent HPP conditions used industrially (600 MPa, 6 min) would achieve the above‐mentioned PC, except for Staphylococcus aureus. Alkaline phosphatase (ALP), the endogenous milk enzyme that is widely used to verify adequate thermal pasteurisation of cows’ milk, is relatively pressure resistant and its use would be limited to that of an overprocessing indicator. Current data are not robust enough to support the proposal of an appropriate indicator to verify the efficacy of HPP under the current HPP conditions applied by the industry. Minimum HPP requirements to reduce Listeria monocytogenes levels by specific log10 reductions could be identified when HPP is applied to ready‐to‐eat (RTE) cooked meat products, but not for other types of RTE foods. These identified minimum requirements would result in the inactivation of other relevant pathogens (Salmonella and Escherichia coli) in these RTE foods to a similar or higher extent.

show abstract

Pasteurisation of raw milk by high hydrostatic pressure

Cited by 3 publications

References 9 publications

The influence of manufacture on the free D-amino acid content of Cheddar cheese

The influence of manufacture on the free D-amino acid content of Cheddar cheese

Antirotaviral activity of dairy byproducts enriched in fractions from hyperimmune bovine colostrum: the effect of thermal and high hydrostatic pressure treatments

The efficacy and safety of high‐pressure processing of food

Contact Info

Product

Resources

About