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Article: The Effect of High Pressure-Low Temperature Treatment on Physicochemical Properties in Milk
- Article from:
- Journal of Dairy Science
- Article date:
- November 1, 2008
- Author:
CopyrightCopyright American Dairy Science Association Nov 2008. Provided by ProQuest LLC. (Hide copyright information)
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ABSTRACT
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 200 MPa and -4°C for 10, 20, and 30 min. 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 10 min. The concentrations of short-chain fatty acids except C4 in HPLT-treated milks increased with time. The ...