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Journal of Dairy Science Vol. 77 No. 11 3267-3274
© 1994 by American Dairy Science Association ®
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Study of Acid and Rennet Coagulation of High Pressurized Milk

S. Desobry-Banon 1, F. Richard 1, and J. Hardy 1

1 Laboratoire de Physicochimie et Génie Alimentaires, Ecole Nationale Supérieure d'Agronomie et des Industries Alimentaires, Institut National Polytechnique de Lorraine, 2, Avenue de la Forêt de Haye, 54500 Vandoeuvre Lès Nancy, France

The effects of high pressurization on physicochemical properties of milk have been investigated. Turbidity and lightness of milk remained unchanged up to 230 MPa and then decreased to 430 MPa, at which point they finally stabilized. Optical properties and dynamic viscosity of milk varied with particle size distribution. The study of unpressurized and pressurized milks shows that pressurization from 230 MPa enhanced acid and rennet milk coagulation, and the mechanisms of high pressure effects on casein micelle structure are proposed.

Key Words: high pressurization • milk coagulation • micellar steric stabilization

Submitted on January 3, 1994
Accepted on May 18, 1994




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