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Effect of High Pressure on Yoghurt

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Advances in High Pressure Bioscience and Biotechnology

Abstract

The effect of high pressure on yoghurt microflora was studied. It was found that pressure of 400 MPa (15 min) and higher inactivated completely Lactobacillus delbruecki sp.Bulgaricus, being present in the composition of yoghurt’s microflora.Streptococcus salivarius sp. Thermophilus (SST) is resistant to the pressurization. The degree of SST inactivation is dependent on the strain. During the storage of yoghurt after the pressurization, a decrease in the SST count was observed. Yoghurt pressurized under 400 MPa and higher was not subjected to further acidification during 3-week storage at 1 and 20 °C.

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Author information

Authors and Affiliations

  1. University of Agriculture and Technology, Olsztyn, Poland

    A. Reps, I. Warminska-Radyko & F. Dajnowiec

  2. Department of Food Technology, Institute of Food Biotechnology, Heweliusza 1 str, Olsztyn, Kortowo, 10-718, Poland

    A. Reps, I. Warminska-Radyko & F. Dajnowiec

Authors
  1. A. Reps
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  2. I. Warminska-Radyko
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  3. F. Dajnowiec
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Editor information

Editors and Affiliations

  1. Section Physical Chemistry, University of Heidelberg, Institute for Pharmaceutical Technology and Biopharmacy, Im Neuenheimer Feld 346, D -69120, Heidelberg, Germany

    Horst Ludwig

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© 1999 Springer-Verlag Berlin Heidelberg

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Reps, A., Warminska-Radyko, I., Dajnowiec, F. (1999). Effect of High Pressure on Yoghurt. In: Ludwig, H. (eds) Advances in High Pressure Bioscience and Biotechnology. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-60196-5_102

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  • DOI: https://doi.org/10.1007/978-3-642-60196-5_102

  • Publisher Name: Springer, Berlin, Heidelberg

  • Print ISBN: 978-3-642-64300-2

  • Online ISBN: 978-3-642-60196-5

  • eBook Packages: Springer Book Archive

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