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High Pressure and Pasteurization Effects on Dairy Cream.

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High-pressure processing (HPP) extends dairy cream shelf life by over 15 days compared to thermal pasteurization, maintaining microbiological safety and physicochemical stability. HPP ensures safer, fresh-like dairy products without heat damage.

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dairy creamfatty acidsfood safetynonthermal and thermal processingrheological parametersshelf lifevolatile organic compounds

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Area of Science:

  • Food Science and Technology
  • Microbiology
  • Food Engineering

Background:

  • Dairy cream's high water activity and pH promote rapid microbial growth, necessitating effective preservation methods.
  • Conventional thermal pasteurization can cause undesirable changes in dairy products.
  • High-pressure processing (HPP) is a nonthermal alternative for pasteurizing foods.

Purpose of the Study:

  • To evaluate the impact of HPP and thermal pasteurization on dairy cream's microbiological and physicochemical properties.
  • To compare the shelf life and quality of HPP-treated versus thermally pasteurized dairy cream during refrigerated storage.

Main Methods:

  • Dairy cream was treated using HPP (450-600 MPa for 5-15 min at 7 °C) and thermal pasteurization (75 °C for 15 s).
  • Microbiological counts (E. coli, L. innocua), pH, color, fatty acid profiles, viscosity, and volatile organic compounds (VOCs) were analyzed immediately after processing and during refrigerated storage (4 °C).

Main Results:

  • HPP-treated cream remained microbiologically acceptable for at least 51 days, significantly longer than thermally pasteurized cream.
  • HPP reduced inoculated E. coli and L. innocua counts by over 6 log units.
  • Physicochemical attributes like pH, color, and fatty acids were stable; however, HPP increased viscosity.
  • VOCs, particularly acids and hydrocarbons, increased in all treated samples during storage.

Conclusions:

  • High-pressure processing (HPP) significantly extends the shelf life of dairy cream by at least 15 days compared to thermal pasteurization.
  • HPP offers a nonthermal method to produce safe, fresh-like dairy cream with minimal heat-induced alterations.
  • HPP is a viable technology for enhancing the safety and extending the shelf life of highly perishable dairy products.