Pathogens or spoilage microorganism inactivation without affecting the organoleptic
property opens a wide range of opportunities for the dairy industry, which is continuously …

Some nonthermal technologies have gained special interest as alternative approaches to
thermal treatments. High pressure homogenization (HPH) and ultrasound (US) are two of …

The effect of ultra-high-pressure homogenization (UHPH) on raw whole milk (3.5% fat) was
evaluated to obtain processing conditions for the sterilization of milk. Ultra-high-pressure …

Abstract Ultra High-Pressure Homogenization treatments at 300 MPa with inlet temperatures
(Ti) of 55, 65, 75 and 85° C were applied to commercial Ultra High Temperature treated …

Sulphur dioxide (SO 2) is commonly used in the wine industry to prevent oxidation and
maintain microbial stability. However, it can harm consumer health, resulting in a growing …

The effects of pressure, temperature, shear, and their interactions on selected quality
attributes and stability of milk during ultra-shear technology (UST) were investigated. The …

Milk is an important nutritional food source characterized by a perishable nature and
conventionally thermally treated to guarantee its safety. In recent years, an increasing focus …

This study evaluated the feasibility of producing stable protein colloidal dispersion by
blending dairy and pea proteins using ultra shear technology (UST). The influence of …

The possibility to apply hyperbaric storage (HS) at room temperature (20° C) as a
sustainable approach for preservation of raw skim milk was studied. Samples were stored at …

This study aimed to determine the effects of high-pressure processing on the
immunoglobulin concentration, microbial load, viscosity, and transfer of passive immunity to …