Reaction Kinetics of Ultra-High Pressure Treatment of Milk

摘要

Pressure-induced changes in milk, i.e. the extension of shelf-life, the inactivation of pathogenic bacteria, the denaturation of whey proteins and the inactivation of milk enzymes, are examined at 20 deg C and described kinetically. The results allow an improvement in the process conditions of pressure treatment of milk considering the specific product requirements.