Effect of high hydrostatic pressure processing of milk on the quality characteristics of kefir

[EN]The effect of high hydrostatic pressure (HHP; 200 and 400 MPa) treatment of whole and skimmed pasteurized cow milk before fermentation on quality parameters of kefir was studied. HHP treatment of milk resulted in kefir batches with significantly lower (p ≤.01) values of aw than the control kefir...

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Autores: Renes Bañuelos, Erica, Fernández González, Alejandro, Fernández García, Domingo, López Fernández, María Mercedes, Álvarez Ordóñez, Avelino
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2020
País:España
Institución:Universidad de León
Repositorio:BULERIA. Repositorio Institucional de la Universidad de León
OAI Identifier:oai:dnet:buleria_____::2941789eba9a285266e21e5ccdbe54ca
Acceso en línea:https://hdl.handle.net/10612/28388
Access Level:acceso abierto
Palabra clave:Tecnología de los alimentos
Fermented foods
High hydrostatic pressure
Kefir
Quality
Rheology
3309 Tecnología de Los Alimentos
3309.09 Productos lácteos
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repository_id_str
spelling Effect of high hydrostatic pressure processing of milk on the quality characteristics of kefirRenes Bañuelos, EricaFernández González, AlejandroFernández García, DomingoLópez Fernández, María MercedesÁlvarez Ordóñez, AvelinoTecnología de los alimentosFermented foodsHigh hydrostatic pressureKefirQualityRheology3309 Tecnología de Los Alimentos3309.09 Productos lácteos[EN]The effect of high hydrostatic pressure (HHP; 200 and 400 MPa) treatment of whole and skimmed pasteurized cow milk before fermentation on quality parameters of kefir was studied. HHP treatment of milk resulted in kefir batches with significantly lower (p ≤.01) values of aw than the control kefir batches produced from untreated pasteurized milk. HHP treatment also led to 1.28-fold lower values for elastic and viscous properties of kefir batches produced from whole milk in comparison to the control batch. Pressures of 400 MPa caused a decrease in lightness and color intensity for whole milk kefir but had the opposite effect for the skimmed kefir. Additionally, structural changes in kefir were evidenced through the study of the microstructure of kefir batches. Obtained results showed that HHP is an effective processing technology that could allow developing kefir with novel sensory and quality attributes and increased shelf life. Practical applications: There is an increasing interest in the development of safe dairy products with high nutritional quality as well as with unique sensory characteristics. This paper offers relevant information about kefir processing as it provides insights into the particular effects that high hydrostatic pressure treatment of the whole and skimmed milk prior to fermentation has on the physicochemical properties of kefir.SIThe authors acknowledge Universidad de León for funding the re-search activities of the research group NEWTEC and to Hyperbaricfor the assistance in the HHP treatments.WileyTecnologia de los AlimentosFacultad de Veterinaria2020info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionhttps://hdl.handle.net/10612/28388reponame:BULERIA. Repositorio Institucional de la Universidad de Leóninstname:Universidad de LeónInglésinfo:eu-repo/semantics/openAccessoai:dnet:buleria_____::2941789eba9a285266e21e5ccdbe54ca2026-06-24T12:43:27Z
dc.title.none.fl_str_mv Effect of high hydrostatic pressure processing of milk on the quality characteristics of kefir
title Effect of high hydrostatic pressure processing of milk on the quality characteristics of kefir
spellingShingle Effect of high hydrostatic pressure processing of milk on the quality characteristics of kefir
Renes Bañuelos, Erica
Tecnología de los alimentos
Fermented foods
High hydrostatic pressure
Kefir
Quality
Rheology
3309 Tecnología de Los Alimentos
3309.09 Productos lácteos
title_short Effect of high hydrostatic pressure processing of milk on the quality characteristics of kefir
title_full Effect of high hydrostatic pressure processing of milk on the quality characteristics of kefir
title_fullStr Effect of high hydrostatic pressure processing of milk on the quality characteristics of kefir
title_full_unstemmed Effect of high hydrostatic pressure processing of milk on the quality characteristics of kefir
title_sort Effect of high hydrostatic pressure processing of milk on the quality characteristics of kefir
dc.creator.none.fl_str_mv Renes Bañuelos, Erica
Fernández González, Alejandro
Fernández García, Domingo
López Fernández, María Mercedes
Álvarez Ordóñez, Avelino
author Renes Bañuelos, Erica
author_facet Renes Bañuelos, Erica
Fernández González, Alejandro
Fernández García, Domingo
López Fernández, María Mercedes
Álvarez Ordóñez, Avelino
author_role author
author2 Fernández González, Alejandro
Fernández García, Domingo
López Fernández, María Mercedes
Álvarez Ordóñez, Avelino
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Tecnologia de los Alimentos
Facultad de Veterinaria
dc.subject.none.fl_str_mv Tecnología de los alimentos
Fermented foods
High hydrostatic pressure
Kefir
Quality
Rheology
3309 Tecnología de Los Alimentos
3309.09 Productos lácteos
topic Tecnología de los alimentos
Fermented foods
High hydrostatic pressure
Kefir
Quality
Rheology
3309 Tecnología de Los Alimentos
3309.09 Productos lácteos
description [EN]The effect of high hydrostatic pressure (HHP; 200 and 400 MPa) treatment of whole and skimmed pasteurized cow milk before fermentation on quality parameters of kefir was studied. HHP treatment of milk resulted in kefir batches with significantly lower (p ≤.01) values of aw than the control kefir batches produced from untreated pasteurized milk. HHP treatment also led to 1.28-fold lower values for elastic and viscous properties of kefir batches produced from whole milk in comparison to the control batch. Pressures of 400 MPa caused a decrease in lightness and color intensity for whole milk kefir but had the opposite effect for the skimmed kefir. Additionally, structural changes in kefir were evidenced through the study of the microstructure of kefir batches. Obtained results showed that HHP is an effective processing technology that could allow developing kefir with novel sensory and quality attributes and increased shelf life. Practical applications: There is an increasing interest in the development of safe dairy products with high nutritional quality as well as with unique sensory characteristics. This paper offers relevant information about kefir processing as it provides insights into the particular effects that high hydrostatic pressure treatment of the whole and skimmed milk prior to fermentation has on the physicochemical properties of kefir.
publishDate 2020
dc.date.none.fl_str_mv 2020
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv https://hdl.handle.net/10612/28388
url https://hdl.handle.net/10612/28388
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Wiley
publisher.none.fl_str_mv Wiley
dc.source.none.fl_str_mv reponame:BULERIA. Repositorio Institucional de la Universidad de León
instname:Universidad de León
instname_str Universidad de León
reponame_str BULERIA. Repositorio Institucional de la Universidad de León
collection BULERIA. Repositorio Institucional de la Universidad de León
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,198674

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