Advanced SearchSearch Tips
Changes in Lactic Acid Bacteria and Physicochemical Properties of Yogurt Made with High Pressure Processing Treated Milk
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Changes in Lactic Acid Bacteria and Physicochemical Properties of Yogurt Made with High Pressure Processing Treated Milk
Ahn, Sung-Il; Chung, In-Ae; Chung, Woon-Si; Jhoo, Jin-Woo; Kim, Gur-Yoo; Jeon, Jung-Tae;
  PDF(new window)
This study was carried out to investigate the physicochemical and fermentation properties of yogurt made from high pressure processing (HPP) treated milk. Raw milk and commercial yogurt starter were used to make yogurt. Raw milk was HPP treated at 350 or 450 MPa (HPP 350 or 450) for 15 min or heat treated at for 10 min. The numbers of lactic acid bacteria of the HPP treated group (HPP yogurt) rapidly increased during 2~4 h, whereas there was not significant difference from control (P<0.05). Titratable acidity of all samples increased, and pH decreased during storage from 0.99 to 1.24%, as well as from 4.59 to 4.20, respectively. It is confirmed that these values are in general ranges for yogurt. Control showed higher viscosity than HPP 350. Syneresis was significantly lower than that of the control (P<0.05). Based on the data obtained from the present study, HPP treatment was effective to enhance the quality of yogurt.
high pressure processing;yogurt;non-thermal treatment;
 Cited by
Hekmat S, Reid G. 2006. Sensory properties of probiotic yogurt is comparable to standard yogurt. Nutr Res 26: 163-166. crossref(new window)

da Cruz AG, Faria JSF, Saad SMI, Bolini HMA, Sant'Ana AS, Cristianini M. 2010. High pressure processing and pulsed electric fields: potential use in probiotic dairy foods processing. Trends Food Sci Technol 21: 483-493. crossref(new window)

Lee JL, Huh CS, Baek YJ. 1999. Utilization of fermented milk and it's health promotion. Korean J Dairy Sci Technol 17: 58-71.

Park J, Na S, Lee Y. 2010. Present and future of non-thermal food processing technology. Food Science and Industry 43(1): 2-20.

Smelt JPPM. 1998. Recent advances in the microbiology of high pressure processing. Trends Food Sci Technol 9: 152-158. crossref(new window)

Hite BH. 1899. The effect of pressure in the preservation of milk. Bull West Virg Univ Agric Exp Stat 58: 15-35.

Horie Y, Kimura K, Ida M, Yosida Y, Ohki K. 1991. Jam preparation by pressurization. Nippon Nogeikagaku Kaishi 65: 975-980. crossref(new window)

Lim CM, Joo TW, Hong SH, Park SY, Park JH, Jeon GY, Jung WS, Kim JT, Kim GY, Jhoo JW. 2015. Effect of high pressure processing on quality characteristics of grass-fed cow's milk. Ann Anim Resour Sci 26: 29-41. crossref(new window)

Goyal A, Sharma V, Upadhyay N, Sihag M, Kaushik R. 2013. High pressure processing and its impact on milk proteins: a review. Res Rev J Dairy Sci Technol 2: 12-20.

Gola S, Mutti P, Manganelli E, Squarcina N, Rovere P. 2000. Behaviour of E. coli O157:H7 strains in model system and in raw meat by HPP: microbial and technological aspects. High Pressure Res 19: 91-97. crossref(new window)

Gao YL, Wang YX, Jiang HH. 2005. Effect of high pressure and mild heat on Staphylococcus aureus in milk using response surface methodology. Process Biochem 40: 1849-1854. crossref(new window)

Saldo J, Sendra E, Guamis B. 2000. High hydrostatic pressure for accelerating ripening of goat's milk cheese: proteolysis and texture. J Food Sci 65: 636-640. crossref(new window)

Malone AS, Wick C, Shellhammer TH, Courtney PD. 2003. High pressure effects on proteolytic and glycolytic enzymes involved in cheese manufacturing. J Dairy Sci 86: 1139-1146. crossref(new window)

Okpala COR, Piggott JR, Schaschke CJ. 2010. Influence of high-pressure processing (HPP) on physico-chemical properties of fresh cheese. Innovative Food Sci Emerging Technol 11: 61-67. crossref(new window)

Sandra S, Stanford MA, Goddik LM. 2004. The use of high-pressure processing in the production of Queso Fresco cheese. J Food Sci 69: FEP153-FEP158.

Keogh MK, O'Kennedy BT. 1998. Rheology of stirred yogurt as affected by added milk fat, protein and hydrocolloids. J Food Sci 63: 108-112. crossref(new window)

Patrignani F, Burns P, Serrazanetti D, Vinderola G, Reinheimer J, Lanciotti R, Guerzoni ME. 2009. Suitability of high pressure-homogenized milk for the production of probiotic fermented milk containing Lactobacillus paracasei and Lactobacillus acidophilus. J Dairy Res 76: 74-82. crossref(new window)

Davis JG. 1970. Laboratory control of yogurt. Dairy Ind 35: 139-144.

Kroger M, Weaver JC. 1973. Confusion about yogurt-compositional and otherwise. J Milk Food Technol 36: 388-391. crossref(new window)

Chambers JV. 1979. Culture and processing techniques important to the manufacture of good quality yoghurt. Cult Dairy Prod J 14: 28-33.

Duitschaever CL, Arnott DR, Bullock DH. 1972. Quality evaluation of yogurt produced commercially in Ontario. J Milk Food Technol 35: 173-175. crossref(new window)

Udabage P, Augustin MA, Versteeg C, Puvanenthiran A, Yoo JA, Allen N, McKinnon I, Smiddy M, Kelly AL. 2010. Properties of low-fat stirred yoghurts made from high-pressure-processed skim milk. Innov Food Sci Emerg Technol 11: 32-38. crossref(new window)

Johnston DE, Murphy RJ, Birksl AW. 1994. Stirred-style yoghurt-type product prepared from pressure treated skimmilk. High Pressure Res 12: 215-219. crossref(new window)

Lim YS, Lee SK. 2009. Characteristics of exopolysaccharide produced in goat milk yogurt cultured with Streptococcus thermophilus LFG isolated from Kefir. Korean J Food Sci Ani Resour 29: 143-150. crossref(new window)

Loveday SM, Sarkar A, Singh H. 2013. Innovative yoghurts: novel processing technologies for improving acid milk gel texture. Trends Food Sci Technol 33: 5-20. crossref(new window)