Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
8415532 | Innovative Food Science & Emerging Technologies | 2018 | 37 Pages |
Abstract
HPP of raw milk has been well studied as an alternative process for conventional thermal pasteurization, based on inactivation of microorganisms and extension of shelf life. However, HPP can denature native milk proteins leading to altered immunogenicity. Three recommended HPP conditions and a commercial HPP method were assessed in comparison to HTST pasteurization considering impact on denaturation of milk proteins and milk immunogenicity. Scientific findings of the current study would guide the industry to identify HPP conditions that not only achieve the required level of microbial inactivation and shelf life, but also to establish desired levels of native properties of milk and milk immunogenicity.
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Agricultural and Biological Sciences
Food Science
Authors
Dimuthu Bogahawaththa, Roman Buckow, Jayani Chandrapala, Todor Vasiljevic,