Effect of High-Pressure Processing Operating Parameters on Microbial Inactivation and Bioactive Protein Preservation...

Area of Science:

• Food Science
• Microbiology
• Biochemistry

Background:

• Thermal pasteurization is standard for U.S. bovine milk safety but degrades bioactive proteins.
• High-pressure processing (HPP) is an alternative with potential to preserve milk's functional qualities.
• Current research often examines microbial safety or protein preservation separately, hindering HPP optimization for dairy.

Purpose of the Study:

• To systematically review and identify optimal high-pressure processing (HPP) parameters.
• To achieve simultaneous microbial inactivation and preservation of bioactive proteins in bovine milk.
• To inform regulatory evaluation and commercial adoption of HPP for dairy.

Main Methods:

• Systematic literature review of 89 articles.
• Searched databases: Web of Science, Medline, EMBASE, and PubMed.
• Analyzed studies on HPP effects on microbial reduction and protein structure in milk.

Main Results:

• Pressures ≥600 MPa reduced key pathogens (Listeria, Salmonella, Staphylococcus) by >5 logs.
• High pressures caused significant denaturation of β-lactoglobulin and immunoglobulin G.
• Lactoferrin and alkaline phosphatase showed lesser denaturation at high pressures.

Conclusions:

• Optimizing HPP for bovine milk requires balancing microbial safety and bioactive protein integrity.
• Further research must assess both microbial and nutritional impacts within single studies.
• Integrated data is crucial for regulatory approval and U.S. dairy industry adoption of HPP.