High pressure processing of milk - the first 100 years in the development of a new technology

被引：63

作者：

Balci, AT ^{[1
]}

Wilbey, RA ^{[1
]}

机构：

[1] Univ Reading, Dept Food Sci & Technol, Reading RG6 6AP, Berks, England

来源：

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 1999年 / 52卷 / 04期

关键词：

D O I：

10.1111/j.1471-0307.1999.tb02858.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The year 1999 marks the centenary of the fir sr publication or? the effects of high hydrostatic pressure on milk. After the initial activity, interest was revived with improvements to the high pressure processing equipment. High pressure processing has been demonstrated to be an effective method of modifying protein structure in milk and milk products and to have a bacteriocidal effect. Vegetative bacteria vary in their bal barosusceptibility and elimination of pathogens cannot be guaranteed.

引用

页码：149 / 155

页数：7

共 56 条

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