Pasteurisation of raw milk by high hydrostatic pressure.

Koncz, Á. and Mészáros, L. and Farkas, J. and Pásztor-Huszár, K. and Helt, R. and Lechner, N. (2007) Pasteurisation of raw milk by high hydrostatic pressure. Acta Alimentaria, 36 (4). pp. 471-481. ISSN 0139-3006

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Abstract

Thermal and HHP treatments were compared. We established that the applied HHP treatments reduced the total cell count more significantly than thermal treatments. For example, the 10 min 600 MPa/10 min HHP treatment was equivalent to about 10 min thermal treatment at 70 °C. This combination of temperature and time is not used in the pasteurisation practice of the dairy industry. The various thermal treatments reduce the phosphatase enzyme activity to between one-third and one-hundredth of the original activity. The HHP treatments yielded similar results. Six hundred MPa pressure caused 10 to 70% decrease in the enzyme activity, while 700 MPa pressure led to a decrease of one log cycle.In the second year we tried to investigate the kinetics of the effect of HHP treatment. The 5, 10, 20, 40 min holding times were systematically applied in the range of 400 to 700 MPa. According to the results, 600 and 700 MPa HHP treatments effectively assured a decrease in the total cell count and the alkaline phosphatase enzyme activity. No organoleptic changes occurred.

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