The effect of high pressure on selected properties of yoghurt

Structuring dairy systems through high pressure processing

“…Yoghurt treated at 200 and 300 MPa gained the highest general acceptability; in contrast, yoghurt treated at 400 MPa was tasteless with syneresis (de Ancos et al, 2000). It is possible that HPP P300 MPa can also decrease the consistency of yoghurt and creates flocullants (Reps et al, 2009).…”

Effects of the incorporation of cantaloupe pulp in yogurt: Physicochemical, phytochemical and rheological properties

“…The analysis of the microbial enumerations was performed using the pour plate technique. L. bulgaricus and S. thermophilus counts were determined using Reps et al (2009) and Williams (1949) procedures, respectively. The counts are expressed as the log 10 CFU ml À1 of yogurt.…”

Probiotic yogurt production under high pressure and the possible use of pressure as an on/off switch to stop/start fermentation

“…The cultures were enumerated after incubation at 30 • C for 5 days [13]. S. thermophilus counts were conducted in M17 (Liofilchem, Rosetodegli Abruzzi, Italy) medium at pH = 7.2 ± 0.2 that was sterilized according to the manufacturer's instruction after incubation at 37 • C for 72 h [14]. B. lactis counts were performed according to Darukaradhya [15].…”

“…Therefore, it is possible to conduct fermentative processes under pressure and also obtain products with different characteristics and features, with great commercial potential interest. Bothun et al [9] reported that the application of sublethal pressures (7)(8)(9)(10)(11)(12)(13)(14)(15)(16)(17) to Clostridium thermocellum growth redirected its fermentation products from acetate to ethanol, leading to a 60-fold increase in the ethanol:acetate ratio compared with the ratio obtained at atmospheric pressure. Similarly, other authors performed alcoholic fermentation by Saccharomyces cerevisiae under HHP and observed an increased fermentation rate (up to 3-fold) at 10 MPa relative to the results at atmospheric pressure [10].…”