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  • 1 Corvinus University of Budapest Department of Refrigeration and Livestock Products Technology, Faculty of Food Science H-1118 Budapest Ménesi út 43-45 Hungary
  • | 2 National Institute of Hygiene and Nutrition H-1097 Budapest Gyáli út 3/a Hungary
  • | 3 Veszprémtej Dairy Company H-8200 Veszprém Kistó u. 9 Hungary
  • | 4 Central Food Research Institute H-1022 Budapest Herman Ottó út 15 Hungary
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Thermal and HHP treatments were compared. We established that the applied HHP treatments reduced the total cell count more significantly than thermal treatments. For example, the 10 min 600 MPa/10 min HHP treatment was equivalent to about 10 min thermal treatment at 70 °C. This combination of temperature and time is not used in the pasteurisation practice of the dairy industry. The various thermal treatments reduce the phosphatase enzyme activity to between one-third and one-hundredth of the original activity. The HHP treatments yielded similar results. Six hundred MPa pressure caused 10 to 70% decrease in the enzyme activity, while 700 MPa pressure led to a decrease of one log cycle.In the second year we tried to investigate the kinetics of the effect of HHP treatment. The 5, 10, 20, 40 min holding times were systematically applied in the range of 400 to 700 MPa. According to the results, 600 and 700 MPa HHP treatments effectively assured a decrease in the total cell count and the alkaline phosphatase enzyme activity. No organoleptic changes occurred.

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