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High Pressure Research
An International Journal
Volume 19, 2000 - Issue 1-6
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Original Articles

Influence of high pressures on commercial milk clotting preparations

A. Reps Institute of Food Biotechnology, Olsztyn University of Agriculture and Technology, Heweliusza 1 str, 10-724, Olsztyn, Poland
,
K. Wiśniewska Institute of Food Biotechnology, Olsztyn University of Agriculture and Technology, Heweliusza 1 str, 10-724, Olsztyn, Poland
,
F. Dajnowiec Institute of Food Biotechnology, Olsztyn University of Agriculture and Technology, Heweliusza 1 str, 10-724, Olsztyn, Poland
&
M. Iwańczak Institute of Food Biotechnology, Olsztyn University of Agriculture and Technology, Heweliusza 1 str, 10-724, Olsztyn, Poland
Pages 49-54 | Received 09 Sep 1999, Accepted 20 Jan 2000, Published online: 19 Aug 2006
 
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Abstract

The effect of high pressure processing (HPP) in a range from 100 to 800 MPa on coagulating and proteolytic properties of water solution of coagulating preparations Chymogen S, Fromase, Rennilase, Meito, Suparen and commercial rennet preparation Hala, was studied. A pressure of 700-800 MPa caused an inactivation of their coagulating and proteolytic activity. In the cases of certain preparations, pressure caused an increase of their activity.

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