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Abstract
The effect of high pressure (in range from 200 to 1000 MPa) and periods of exposure time (from 15 to 35min) on the changes of selected physico-chemical characteristics of skim milk, particularly considering its heat and ethanol stability, was studied.
Due to High pressure the conformation of milk proteins and the milk salt system were changing. Pressurization caused slightly change in the ethanol stability of milk. The influence of pressurization on heat stability was more evident. The heat stability of milk increased with an increase in pressure and exposure time.