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.
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Banon et al. (1994) studied this question.
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