High Pressure Processing and Its Impact on Milk Proteins: A Review

摘要: High pressure processing (HPP) is a non-thermal or cold pasteurization technique to preserve various food products. in range of 100–1000 MPa affects size, shape and conformation milk proteins. Casein micelles having primary are not affected under low pressure, but disintegrate at high (300 MPa). β-lactoglobulin (β-lg) one the most pressure-sensitive proteins α- lactalbumin (α-la) resistant. Bovine serum albumin, lactoferrin immunoglobulins much by hydrostatic (HHP). It has been observed that achieve shelf-life thermally pasteurized 10 days °C, treatment least 400 for 15 min 500 3 required. Keywords: Casein, immunoglobulins, lactoglobulin, lactalbumin,