Journal of Dairy Science
Volume 91, Issue 11 , Pages 4176-4182 , November 2008

The Effect of High Pressure–Low Temperature Treatment on Physicochemical Properties in Milk

  • H.Y. Kim

      Affiliations

    • Department of Food Science and Technology, Sejong University, Seoul 143-747, Korea
    • ,
  • S.H. Kim

      Affiliations

    • Department of Food Science and Technology, Sejong University, Seoul 143-747, Korea
    • ,
  • M.J. Choi

      Affiliations

    • Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea
    • ,
  • S.G. Min

      Affiliations

    • Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea
    • ,
  • H.S. Kwak

      Affiliations

    • Department of Food Science and Technology, Sejong University, Seoul 143-747, Korea
    • Corresponding Author InformationCorresponding author.

Received 20 November 2007 ,Accepted 17 June 2008.

  • Image Result

    Schematic paths on the phase diagram of water and ice in high-pressure domain.

    Schematic paths on the phase diagram of water and ice in high-pressure domain.

  • Image Result

    Changes in protease activity of high pressure–low temperature treated milk at 200MPa and −4°C.

    Changes in protease activity of high pressure–low temperature treated milk at 200MPa and −4°C.

  • Image Result

    Changes in lipase activity of high pressure–low temperature treated milk at 200MPa and −4°C.

    Changes in lipase activity of high pressure–low temperature treated milk at 200MPa and −4°C.

  • Image Result

    Changes in color difference of high pressure–low temperature treated milk at 200MPa and −4°C. E = the total color difference between raw milk and treated sample: ΔE = [(ΔL)2 + (Δa)2 + (Δb)2]1/2.

    Changes in color difference of high pressure–low temperature treated milk at 200MPa and −4°C. E = the total color difference between raw milk and treated sample: ΔE = [(ΔL)2 + (Δa)2 + (Δb)2]1/2.

PII: S0022-0302(08)70964-0

doi: 10.3168/jds.2007-0883

Journal of Dairy Science
Volume 91, Issue 11 , Pages 4176-4182 , November 2008

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