Effects of Ultra-High Pressure Homogenization on Microbial and Physicochemical Shelf Life of Milk

Evolution of pH during refrigerated storage at 4°C of treated milks: 200MPa at 30°C (■), 200MPa at 40°C (□), 300MPa at 30°C (▴), 300MPa at 40°C (○), and high-pasteurized at 90°C for 15s (▵).

Effect of refrigerated storage time (h) on the rate of creaming of raw milk (×) and treated milks: 200MPa at 30°C (■), 200MPa at 40°C (□), 300MPa at 30°C (▴), 300MPa at 40°C (○), and high-pasteurized at 90°C for 15s (▵). Results for all ultra-high pressure homogenized samples (■, □, ▴, and ○) were identical and therefore the symbols are overlaid.