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http://dx.doi.org/10.4014/kjmb.1405.05007

Effects of High Pressure Treatment on the Microbiological and Chemical Properties of Milk  

Lee, Jieun (Metabolism and Functionality Research Group, World Institute of Kimchi)
Choi, Eun-Ji (Metabolism and Functionality Research Group, World Institute of Kimchi)
Park, Sun Young (Microbiology and Fermentation Research Group, World Institute of Kimchi)
Jeon, Ga Young (Food Science and Nutrition, Yonsei University)
Jang, Ja-Young (Metabolism and Functionality Research Group, World Institute of Kimchi)
Oh, Young Jun (Metabolism and Functionality Research Group, World Institute of Kimchi)
Lim, Seul Ki (Metabolism and Functionality Research Group, World Institute of Kimchi)
Kim, Tae-Woon (Microbiology and Fermentation Research Group, World Institute of Kimchi)
Lee, Jong-Hee (Microbiology and Fermentation Research Group, World Institute of Kimchi)
Park, Hae Woong (Microbiology and Fermentation Research Group, World Institute of Kimchi)
Kim, Hyun Ju (Metabolism and Functionality Research Group, World Institute of Kimchi)
Jeon, Jung Tae (Food Science and Nutrition, Pusan National University)
Choi, Hak-Jong (Metabolism and Functionality Research Group, World Institute of Kimchi)
Publication Information
Microbiology and Biotechnology Letters / v.42, no.3, 2014 , pp. 267-274 More about this Journal
Abstract
High pressure processing (HPP) is a non-thermal method used to prevent bacterial growth in the food industry. Currently, pasteurization is the most common method in use for most milk processing, but this has the disadvantage that it leads to changes in the milk's nutritional and chemical properties. Therefore, the effects of HPP treatment on the microbiological and chemical properties of milk were investigated in this study. With the treatment of HPP at 600 MPa and $15^{\circ}C$ for 3 min, the quantity of microorganisms and lactic acid bacteria were reduced to the level of 2-3 log CFU/ml, and coliforms were not detected during a storage period of 15 d at $4^{\circ}C$. An analysis of milk proteins, such as ${\alpha}$-casein, ${\beta}$-casein, ${\kappa}$-casein, ${\alpha}$-lactalbumin, ${\beta}$-lactoglobulin by on-chip electorophoresis revealed that the electrophoretic pattern of the proteins from HPP-treated milk was different from that of conventionally treated commercial milk. While the quantities of vitamins and minerals in HPP-treated milk were seen to be comparable to amounts found in raw milk, the enzyme activity of lipase, protease and alkaline phosphatase after HPP treatment was reduced. These results suggest that HPP treatment is a viable method for the control of undesirable microorganisms in milk, allowing for minimal nutritional and chemical changes in the milk during the process.
Keywords
High pressure treatment; milk; microbial reduction; chemical property;
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