Question

Describe why high pressure processing can:

A. Acceleration of cheese ripening ?

B. Extend shelf-life and texture of yogurts?

C. Create non-acid gels ?

D. Deaccelaration of cheese ripening ?

E. Keep bioactive proteins like lactoferrin

F. Make skim milk more transparent ?

G. Reduce whipping time of cream ?

Answer 1

A. Acceleration of cheese ripening.

The application of high pressure to food products modifies the interactions between individual components, influences rates of enzymatic reactions, and can inactivate microorganisms. An increase in pressure tends to result in a decrease in volume, which enhances chemical reactions, phase transitions, and changes in molecular configurations. The pressure is instantaneously and uniformly distributed throughout the food irrespective of size and geomwtry. The increased pressure affects the environment of bacterial cell and many biochemical reactions in cells. The application of high pressure to cheese results in an increase in moisture content and pH and cause changes to the cheese matrix and lysis of cells, which contribute to ripening.

B. Extend shelf-life and texture of yogurts.

The high-pressure processing prevented the post acidification of the product and the number of bacteria in the High Pressure-treated yogurt. Application of High-Pressure Processing in yogurt manufacture is the treatment of the gel following fermentation, to inactivate starter cultures and yeasts and moulds and, hence, extend the shelf life of the product by prevention of post-acidification. The application of the high pressure in the preliminary treatment of milk used for yogurt production improved firmness of the curd and limited its syneresis.

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