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High Pressure Processing of Dairy Products

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Ultra High Pressure Treatments of Foods

Part of the book series: Food Engineering Series ((FSES))

Abstract

It was no accident that the pioneer of high pressure research, B. H. Hite, chose milk as the medium for his studies on the use of high pressure for food preservation (Hite, 1899). The importance of food microbiology had recently become apparent following Pasteur’s work on spoilage of wine and beer. Pasteur’s findings had led to the controlled heat treatment of milk, especially for consumption by infants, to prevent milk-borne disease. The process was first termed pasteurization in the 1880s. For Hite, working in the 1890s, it was an obvious next step to investigate the preservation of milk by high pressure.

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Authors
  1. Eric Needs
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Editors and Affiliations

  1. Department of Food and Microbial Technology, Katholieke Universiteit Leuven, Leuven, Belgium

    Marc E. G. Hendrickx Dr. ir. (Professor), Linda Ludikhuyze Dr. ir. (Research Assistant) & Ann Van Loey Dr. ir. (Research Assistant) (Professor),  (Research Assistant) &  (Research Assistant)

  2. Department of Food Biotechnology and Food Process Engineering, Berlin University of Technology, Berlin, Germany

    Dietrich Knorr Dr. Dipl.-Ing. (Professor) & Volker Heinz Dr.-Ing. (Assistant Professor) (Professor) &  (Assistant Professor)

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Needs, E. (2001). High Pressure Processing of Dairy Products. In: Hendrickx, M.E.G., Knorr, D., Ludikhuyze, L., Van Loey, A., Heinz, V. (eds) Ultra High Pressure Treatments of Foods. Food Engineering Series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-0723-9_10

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  • DOI: https://doi.org/10.1007/978-1-4615-0723-9_10

  • Publisher Name: Springer, Boston, MA

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