Abstract—High pressure processing is one of the advanced technologies to produce safe food, with better quality properties. In recent years, high pressure homogenization is a useful way which has attracted attention to improve the quality, increase shelf life, and maintain nutritional and sensory properties of milk and dairy products. Homogenization is considered a suitable alternative to thermal processes due to the lack of thermal damage. It is also one of the innovative technologies with a positive change in milk particles which leads to enhance the quality, shelf life and popularity of product. In this article, in addition to evaluation of the effect of homogenization on the fat particles, inactivating harmful bacteriophages and spoilage microorganisms, sensory and appearance properties of dairy products, the influence of high pressure homogenization on proteins and the viability of probiotic bacteria in dairy products especially yogurt will be reviewed. These changes result in the development of quality in dairy products and higher consumer’s acceptance.
Index Terms—High pressure homogenization, microorganism, milk, yogurt, proteins.
R. Massoud is with the Department of Food research, Standard Research Organization, Tehran, P.O. Box1476845711, Iran (e-mail: rm8059@yahoo. com). S. Belgheisi is with the Faculty of Food Industry and Agriculture, Department of Food Science & Technology, Standard Research Institute (e-mail: Belgheisi@standard.ac.ir). A. Massoud is with the Department of Emergency Medicine, Tabriz University of Medical Sciences, Tabriz, Iran (e-mail: armitamassoud@yahoo.com).
[PDF]
Cite: R. Massoud, S. Belgheisi, and A. Massoud, "Effect of High Pressure Homogenization on Improving the Quality of Milk and Sensory Properties of Yogurt: A Review," International Journal of Chemical Engineering and Applications vol. 7, no. 1, pp. 66-70, 2016.
