The Effect of High Pressure–Low Temperature Treatment on Physicochemical Properties in Milk

• Published in: Journal of dairy science Vol. 91; no. 11; pp. 4176 - 4182
• Main Authors: Kim, H.Y., Kim, S.H., Choi, M.J., Min, S.G., Kwak, H.S.
• Format: Journal Article
• Language: English
• Published: Savoy, IL Elsevier Inc 01.11.2008; American Dairy Science Association; Am Dairy Sci Assoc
• Subjects: Animal productions; Animals; ascorbic acid; Biological and medical sciences; Cold Temperature; Color; enzyme activity; enzyme inactivation; Fatty Acids, Nonesterified - analysis; Food industries; Food Technology; free amino acids; Fundamental and applied biological sciences. Psychology; high pressure treatment; high pressure–low temperature treatment; Hydrogen-Ion Concentration; Lipase - metabolism; lipid peroxidation; milk; Milk - chemistry; Milk - enzymology; Milk and cheese industries. Ice creams; milk nutrient; niacin; nutrient content; pasteurization; physicochemical properties; physicochemical property; Pressure; proteinases; riboflavin; short chain fatty acids; temperature; Terrestrial animal productions; Thiobarbiturates - analysis; triacylglycerol lipase; Vertebrates; Viscosity; Vitamins - analysis; physicochemical property; high pressure–low temperature treatment; milk nutrient; high pressure-low temperature treatment; Physical dressing; Dairy industry; Dairy product; Nutrient; High temperature; Physicochemical properties; Low temperature; High pressure; Milk
• ISSN: 0022-0302; 1525-3198
• DOI: 10.3168/jds.2007-0883

This study was carried out to investigate the effect of high pressure-low temperature (HPLT) treatment on physicochemical properties and nutrients in milk. The milk was treated at 200MPa and −4°C for 10, 20, and 30min. Protease and lipase activities of HPLT-treated milk were highly inactivated compared with that of raw milk. Among time treatments, the 30-min treatment showed the lowest activities compared with others. Absorbance of thiobarbituric acid increased with time in HLPT-treated milks; however, no difference was observed between the raw milk and milk treated for 10min. The concentrations of short-chain fatty acids except C4 in HPLT-treated milks increased with time. The total free amino acids in HPLT-treated milks were greater than that of the raw milk for the 30-min treatment. l-Ascorbic acid, niacin, and riboflavin in HPLT-treated milks were significantly lower compared with concentrations in raw milk. For color, the L-value of HPLT-treated milks was significantly lower than that of the raw milk; however, there was no difference in the a-value for 10min and in the b-value at 20min between the raw milk and the HPLT-treated milks.