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: Hai ‐bin Liu, Ping Li, Chang Sun, Xin‐jun Du, Yan Zhang, Shuo Wang Tags: Food Microbiology & Safety Source Type: research
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