Homogenization at ultra-high pressure (UHPH): Effects on milk and applications in cheese manufacture

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Ultra-high-pressure homogenization (UHPH) is an emerging technology with applications in fluid processing. Although, this technology is based on the same principles of conventional homogenizers, the new designs and use of valve construction materials have made it possible to reach pressures of 350 t...

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Detalles Bibliográficos
Autores: Mayta-Hancco, Jhony, Trujillo, Antonio José, Juan, Bibiana
Formato: artículo
Fecha de Publicación:2020
Institución:Universidad Nacional Mayor de San Marcos
Repositorio:Revistas - Universidad Nacional Mayor de San Marcos
Lenguaje:español
OAI Identifier:oai:ojs.csi.unmsm:article/17934
Enlace del recurso:https://revistasinvestigacion.unmsm.edu.pe/index.php/veterinaria/article/view/17934
Nivel de acceso:acceso abierto
Materia:ultra-high-pressure homogenisation
milk
technological aspects
cheese
ultra-alta presión de homogeneización
leche
aspectos tecnológicos
queso
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spelling Homogenization at ultra-high pressure (UHPH): Effects on milk and applications in cheese manufactureLa homogeneización a ultra-alta presión (UHPH): Efectos en la leche y aplicaciones en la fabricación de quesosMayta-Hancco, JhonyTrujillo, Antonio JoséJuan, Bibianaultra-high-pressure homogenisationmilktechnological aspectscheeseultra-alta presión de homogeneizaciónlecheaspectos tecnológicosquesoUltra-high-pressure homogenization (UHPH) is an emerging technology with applications in fluid processing. Although, this technology is based on the same principles of conventional homogenizers, the new designs and use of valve construction materials have made it possible to reach pressures of 350 to 400 MPa. The advantages of UHPH include the reduction of the particle size, an increase in the useful life through the inactivation of microorganisms and improvements in functionality due to the increase in the capacity and stability of the emulsion, with minimal effects on the nutritional value and sensory characteristics. Also, the thermal effects are less due to the treatment time (less than one second). UHPH technology is a sustainable process that has a potential application in the cosmetic, pharmaceutical and dairy industries. This review shows an overview of some recent studies of the application of UHPH technology in milk treatment and cheese manufacturing.La ultra-alta presión de homogenización (UHPH) es una tecnología emergente con aplicaciones en el procesamiento de fluidos. Si bien, esta tecnología se basa en los mismos principios de los homogeneizadores convencionales, los nuevos diseños y uso de materiales de construcción de las válvulas han permitido alcanzar presiones de 350 a 400 MPa. Las ventajas de la UHPH incluyen la reducción del tamaño de partícula, incremento de la vida útil mediante de la inactivación de microorganismos y mejoras en la funcionalidad debido al aumento de la capacidad y estabilidad de la emulsión, con efectos mínimos sobre el valor nutricional y las características sensoriales. Asimismo, los efectos térmicos son menores debido al tiempo de tratamiento (menos de un segundo). La tecnología UHPH es un proceso sostenible que tiene una aplicación potencial en las industrias cosmética, farmacéutica y láctea. En la presente revisión se muestra una visión general de algunos estudios recientes de la aplicación de la tecnología UHPH en el tratamiento de la leche y en la fabricación de quesos.Universidad Nacional Mayor de San Marcos, Facultad de Medicina Veterinaria2020-06-19info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://revistasinvestigacion.unmsm.edu.pe/index.php/veterinaria/article/view/1793410.15381/rivep.v31i2.17934Revista de Investigaciones Veterinarias del Perú; Vol. 31 Núm. 2 (2020); e17934Revista de Investigaciones Veterinarias del Perú; Vol. 31 No. 2 (2020); e179341682-34191609-9117reponame:Revistas - Universidad Nacional Mayor de San Marcosinstname:Universidad Nacional Mayor de San Marcosinstacron:UNMSMspahttps://revistasinvestigacion.unmsm.edu.pe/index.php/veterinaria/article/view/17934/15126Derechos de autor 2020 Jhony Mayta-Hancco, Antonio José Trujillo, Bibiana Juanhttps://creativecommons.org/licenses/by-nc-sa/4.0info:eu-repo/semantics/openAccessoai:ojs.csi.unmsm:article/179342020-06-23T14:46:03Z
dc.title.none.fl_str_mv Homogenization at ultra-high pressure (UHPH): Effects on milk and applications in cheese manufacture
La homogeneización a ultra-alta presión (UHPH): Efectos en la leche y aplicaciones en la fabricación de quesos
title Homogenization at ultra-high pressure (UHPH): Effects on milk and applications in cheese manufacture
spellingShingle Homogenization at ultra-high pressure (UHPH): Effects on milk and applications in cheese manufacture
Mayta-Hancco, Jhony
ultra-high-pressure homogenisation
milk
technological aspects
cheese
ultra-alta presión de homogeneización
leche
aspectos tecnológicos
queso
title_short Homogenization at ultra-high pressure (UHPH): Effects on milk and applications in cheese manufacture
title_full Homogenization at ultra-high pressure (UHPH): Effects on milk and applications in cheese manufacture
title_fullStr Homogenization at ultra-high pressure (UHPH): Effects on milk and applications in cheese manufacture
title_full_unstemmed Homogenization at ultra-high pressure (UHPH): Effects on milk and applications in cheese manufacture
title_sort Homogenization at ultra-high pressure (UHPH): Effects on milk and applications in cheese manufacture
dc.creator.none.fl_str_mv Mayta-Hancco, Jhony
Trujillo, Antonio José
Juan, Bibiana
author Mayta-Hancco, Jhony
author_facet Mayta-Hancco, Jhony
Trujillo, Antonio José
Juan, Bibiana
author_role author
author2 Trujillo, Antonio José
Juan, Bibiana
author2_role author
author
dc.subject.none.fl_str_mv ultra-high-pressure homogenisation
milk
technological aspects
cheese
ultra-alta presión de homogeneización
leche
aspectos tecnológicos
queso
topic ultra-high-pressure homogenisation
milk
technological aspects
cheese
ultra-alta presión de homogeneización
leche
aspectos tecnológicos
queso
description Ultra-high-pressure homogenization (UHPH) is an emerging technology with applications in fluid processing. Although, this technology is based on the same principles of conventional homogenizers, the new designs and use of valve construction materials have made it possible to reach pressures of 350 to 400 MPa. The advantages of UHPH include the reduction of the particle size, an increase in the useful life through the inactivation of microorganisms and improvements in functionality due to the increase in the capacity and stability of the emulsion, with minimal effects on the nutritional value and sensory characteristics. Also, the thermal effects are less due to the treatment time (less than one second). UHPH technology is a sustainable process that has a potential application in the cosmetic, pharmaceutical and dairy industries. This review shows an overview of some recent studies of the application of UHPH technology in milk treatment and cheese manufacturing.
publishDate 2020
dc.date.none.fl_str_mv 2020-06-19
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://revistasinvestigacion.unmsm.edu.pe/index.php/veterinaria/article/view/17934
10.15381/rivep.v31i2.17934
url https://revistasinvestigacion.unmsm.edu.pe/index.php/veterinaria/article/view/17934
identifier_str_mv 10.15381/rivep.v31i2.17934
dc.language.none.fl_str_mv spa
language spa
dc.relation.none.fl_str_mv https://revistasinvestigacion.unmsm.edu.pe/index.php/veterinaria/article/view/17934/15126
dc.rights.none.fl_str_mv Derechos de autor 2020 Jhony Mayta-Hancco, Antonio José Trujillo, Bibiana Juan
https://creativecommons.org/licenses/by-nc-sa/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Derechos de autor 2020 Jhony Mayta-Hancco, Antonio José Trujillo, Bibiana Juan
https://creativecommons.org/licenses/by-nc-sa/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidad Nacional Mayor de San Marcos, Facultad de Medicina Veterinaria
publisher.none.fl_str_mv Universidad Nacional Mayor de San Marcos, Facultad de Medicina Veterinaria
dc.source.none.fl_str_mv Revista de Investigaciones Veterinarias del Perú; Vol. 31 Núm. 2 (2020); e17934
Revista de Investigaciones Veterinarias del Perú; Vol. 31 No. 2 (2020); e17934
1682-3419
1609-9117
reponame:Revistas - Universidad Nacional Mayor de San Marcos
instname:Universidad Nacional Mayor de San Marcos
instacron:UNMSM
instname_str Universidad Nacional Mayor de San Marcos
instacron_str UNMSM
institution UNMSM
reponame_str Revistas - Universidad Nacional Mayor de San Marcos
collection Revistas - Universidad Nacional Mayor de San Marcos
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1795238233399885824
score 13.955691
Homogenization at ultra-high pressure (UHPH): Effects on milk and applications in cheese manufacture
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