ArticleFoods (Basel, Switzerland)2022
Comparison of the Effects of High Hydrostatic Pressure and Pasteurization on Quality of Milk during Storage.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Effect of Heat Pasteurization and Sterilization on Milk Safety, Composition, Sensory Properties, and Nutritional Quality.Foods (Basel, Switzerland) · 2025Review
- Preliminary Investigation towards the Use of Infrared Technology for Raw Milk Treatment.Foods (Basel, Switzerland) · 2024Article
- Pulse Spray Drying for Bovine Skimmed Milk Powder Production.Foods (Basel, Switzerland) · 2024Article
- Effect of the High Hydrostatic Pressure Process on the Microbial and Physicochemical Quality of Shalgam.ACS omega · 2024Article
- Extending the Shelf Life of Raw Milk and Pasteurized Milk with Plantaricin FB-2.Foods (Basel, Switzerland) · 2023Article
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Authors and funding
6 authors.
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Abstract
High hydrostatic pressure (HHP, 600 MPa/15 min), pasteurization (72 °C/15 s) and pasteurization-HHP (72 °C/15 s + 600 MPa/15 min) processing of milk were comparatively evaluated by examining their effects on microorganisms and quality during 30 days of storage at 4 °C. The counts of total aerobic bacteria in HHP-treated milk were less than 2.22 lgCFU/mL during storage, while they exceeded 5.00 lgCFU/mL in other treated milk. Although HHP changed the color, it had more advantages in maintaining the nutrient (fat, calcium and β-lactoglobulin) properties of milk during storage. Moreover, the viscosity and particle size of HHP-treated milk were more similar to the untreated milk during storage. However, consumer habits towards heat-treated milk have led to poor acceptance of HHP-treated milk, resulting in a low sensory score. In sum, compared with pasteurization- and pasteurization-HHP-treated milk, HHP-treated milk showed longer shelf life and better nutritional quality, but lower sensory acceptance.
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