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- Title
Utjecaj visokog hidrostatskog tlaka, ultrazvuka i pulsirajućeg električnog polja na sastojke i svojstva mlijeka.
- Authors
Jeličić, Irena; Lisak, Katarina; Božanić, Rajka
- Abstract
High hydrostatic pressure, ultrasonication and pulsed electric fields (PEF) belong to novel food processing methods which are mostly implemented in combination with moderate temperatures and/or in combination with each other in order to provide adequate microbiological quality with minimal losses of nutritional value. All of three mentioned methods have been intensively investigated for the purpose of inactivation and reduction of foodborne microorganisms present in milk and dairy products. However, a large number of scientific researches have been dedicated to investigation of impact of these methods on changes in constituents like milk fat, milk proteins and lactose as well as changes in mechanisms like renneting properties and coagulation of milk. The aim of this research was to give an overview of changes in milk constituents induced by high hydrostatic pressure, ultrasonification and pulsed electric field treatments as well as to suggest how these changes could improve conventional processes in the dairy industry.
- Subjects
COMPOSITION of milk; HYDROSTATIC pressure; ULTRASONIC imaging; ELECTRIC fields; FOOD industry; DAIRY industry; MILK proteins; MILK microbiology
- Publication
Dairy / Mljekarstvo, 2012, Vol 62, Issue 1, p3
- ISSN
0026-704X
- Publication type
Article