Inhibitor ‐Assisted High‐Pressure Inactivation of Bacteria in Skim Milk

This study demonstrates that HHP with potassium or ε‐PL may be useful in the processing of milk or milk‐containing foods. Practical Application High hydrostatic pressure (HHP) processing is a nonthermal treatment but causes only sublethal injures to most microorganisms, which can later regrow during storage. HHP combined with food additives may cause microbial cell collapse and achieve greater food safety.
Source: Journal of Food Science - Category: Food Science Authors: Tags: Food Microbiology & Safety Source Type: research