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Use of high pressure in the food industry: "cold sterilization" of milk and influence on its properties.

[In Italian. / En italien.]

Author(s) : CUOGHI F.

Type of article: Article

Summary

The article discusses the principle and the advantages of the process: high degree of inactivation of all kinds of microorganisms; selective destruction of pathogenic bacteria; retained taste, colour and texture; effects on food constituents; proteins; lipids and starches which may result in the development of new products. The main applications, particularly in dairy products are presented.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1994-1619
  • Languages: Italian
  • Source: Rev. Ferment. Ind. aliment. - vol. 32 - n. 319
  • Publication date: 1993/10
  • Document available for consultation in the library of the IIR headquarters only.

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