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The Effect of High Pressure–Low Temperature Treatment on Physicochemical Properties in Milk

H. Y. Kim^*, S. H. Kim^*, M. J. Choi, S. G. Min and H. S. Kwak^*,1

^* Department of Food Science and Technology, Sejong University, Seoul 143-747, Korea
Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea

¹ Corresponding author: kwakhs{at}sejong.ac.kr

This study was carried out to investigate the effect of high pressure–low temperature (HPLT) treatment on physicochemical properties and nutrients in milk. The milk was treated at 200 MPa and –4°C for 10, 20, and 30 min. Protease and lipase activities of HPLT-treated milk were highly inactivated compared with that of raw milk. Among time treatments, the 30-min treatment showed the lowest activities compared with others. Absorbance of thiobarbituric acid increased with time in HLPT-treated milks; however, no difference was observed between the raw milk and milk treated for 10 min. The concentrations of short-chain fatty acids except C₄ in HPLT-treated milks increased with time. The total free amino acids in HPLT-treated milks were greater than that of the raw milk for the 30-min treatment. L-Ascorbic acid, niacin, and riboflavin in HPLT-treated milks were significantly lower compared with concentrations in raw milk. For color, the L-value of HPLT-treated milks was significantly lower than that of the raw milk; however, there was no difference in the a-value for 10 min and in the b-value at 20 min between the raw milk and the HPLT-treated milks.

Key Words: high pressure–low temperature treatment • physicochemical property • milk nutrient