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Microbiological and chemical changes in high-pressure-treated milk during refrigerated storage.

Author(s) : GARCÍA-RISCO M. R., CORTÉS E., CARRASCOSA A. V., LÓPEZ-FANDIÑO R.

Type of article: Article

Summary

From a microbiological point of view, high-pressure treatment of milk led to an increase in the shelf-life because, after 45 days of refrigerated storage, the psychrotrophic and pseudomonad counts of the pressurized milk were lower than those of the unpressurized milk after 15 days. Capillary electrophoresis of the casein fraction showed that proteolysis by bacterial proteinases was not relevant in high-pressure-treated milk. However, since the pressure conditions assayed did not lead to plasmin inactivation, considerable beta-, alpha(S2)- and alpha(S1)-casein hydrolysis took place during refrigerated storage, which can be responsible for flavour defects.

Details

  • Original title: Microbiological and chemical changes in high-pressure-treated milk during refrigerated storage.
  • Record ID : 1999-2382
  • Languages: English
  • Source: Journal of Food Protection - vol. 61 - n. 6
  • Publication date: 1998/06
  • Document available for consultation in the library of the IIR headquarters only.

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