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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(12): 3526-3535
DOI: https://doi.org/10.20546/ijcmas.2017.612.410


High Pressure Processing: A Potential Technology for Processing and Preservation of Dairy Foods
Sonaliben L. Parekh1*, K.D. Aparnathi1 and V. Sreeja2
1Dairy Chemistry Department
2Dairy Microbiology Department, Sheth M.C. College of Dairy Science, Anand Agricultural University, Anand-388110, Gujarat, India
*Corresponding author
Abstract:

Consumers increasingly demand convenience foods of the highest quality in terms of natural flavor and taste, and which are free from additives and preservatives. This demand has triggered the need for the development of a number of non-thermal approaches to food processing, of which high-pressure technology has proven to be very valuable. Although clear benefits of high pressure processing (HPP) as a non-thermal preservation method have been already established. High pressure thermal (HPT) treatments consist of a combination of high pressure (500–900 MPa) and temperature (70–120 °C) over a short holding time. The rapid temperature increase during compression and temperature decrease in the product upon decompression could help to reduce the hardness of thermal effects encountered in conventional thermal technologies.


Keywords: High pressure processing, Barotolerant, Dairy foods.
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How to cite this article:

Sonaliben, L. Parekh, K.D. Aparnathi and Sreeja, V. 2017. High Pressure Processing: A Potential Technology for Processing and Preservation of Dairy Foods.Int.J.Curr.Microbiol.App.Sci. 6(12): 3526-3535. doi: https://doi.org/10.20546/ijcmas.2017.612.410