[1] Atkins P.Liquid Materialities:A history of milk,science and the law[M].Taylor and Francis,2016.
[2] Dhotre A V.Milk pasteurization and equipment[M].Animal Products Technology,2019.
[3] Peighambardoust S,Tafti G A,Hesari J.Application of spray drying for preservation of lactic acid starter cultures:A review[J].Trends in Food Science Technology,2011,22(5):215-224.
[4] Manners J,Craven H.MILK | Liquid milk for the consumer[J].Encyclopedia of Food Sciences & Nutrition,2003,353(6347):3947-3951.
[5] Lee A P,Barbano D M,Drake M A.The influence of ultra-pasteurization by indirect heating versus direct steam injection on skim and 2% fat milks[J].Journal of Dairy Science,2017,100(3):1688-1701.
[6] Escobedo-Avellaneda,Z,Pateiro-Moure,et al.Benefits and limitations of food processing by high-pressure technologies:Effects on functional compounds and abiotic contaminants[J].CyTA Journal of Food,2011,9(4):351-364.
[7] Nottagh S,Hesari J,Peighambardoust H S,et al.Effectiveness of edible coating based on chitosan and Natamycin on biological,physico-chemical and organoleptic attributes of Iranian ultra-filtrated cheese[J].Biologia:Botany,Zoology and Cellular and Molecular Biology,2020,75(3):605-611.
[8] Kadam,P S,Jadhav B A,Salve R V,et al.Review on the high pressure technology(HPT) for food preservation[J].Food Processing Technology,2011,3(1):1-6.
[9] Ghoshal G.Chapter 2 - Emerging food processing technologies,In Food processing for increased quality and consumption. London,UK:Academic Press,2018,29-65.
[10] Yordanov D,Angelova G.High pressure processing for foods preserving[J].Biotechnology Biotechnological Equipment,2010,24(3):1940-1945.
[11] Mandal R,Kant R.High-pressure processing and its applications in the dairy industry[J].Food Science and Technology,2017,1(1):33-45.
[12] Hugas M,Garriga M,Monfort J M.New mild technologies in meat processing:High pressure as a model technology[J].Meat Science,2002,62(3):359-371.
[13] Hogan E,Kelly A,Sun D.High pressure processing of foods:An overview[J].Food Science and Technology,2005,1:1-27.
[14] Lourdes Sánchez,María Dolores Pérez,José Antonio Parrón.HPP in dairy products:Impact on quality and applications - ScienceDirect[J].Present and Future of High Pressure Processing,2020,245-272.
[15] 皮晓娟,李亮,刘雄.超高压杀菌技术研究进展[J].肉类研究,2010(12):9-13.
[16] 张英,白杰,张海峰,等.超高压技术在食品加工中的应用与研究进展[J].保鲜与加工,2008(5):18-21.
[17] Smelt J.Recent advances in the microbiology of high pressure processing[J].Trends in Food Science & Technology,1998,9(4):1-158.
[18] 励建荣,王泓.超高压技术在食品工业中的应用及前景[J].现代食品科技,2006(1):171-173,180.
[19] 姜英杰,杨振东.超高压处理对食品的影响[J].食品工业,2011,32(12):75-77.
[20] Penna A L B,Barbosa-Cánovas G V.High hydrostatic pressure processing on microstructure of probiotic low-fat yogurt[J].Food Research International,2007,40(4):510-519.
[21] Datta N,Deeth H.High pressure processing of milk and milk products[J].Aust J Dairy Technol,1999,54:41-48.
[22] Toledo R T,Moorman J E.Microbial inactivation by high-pressure throttling[P].USA Patent,6120732,2000-09-19.
[23] 马莉,张杰,任宪峰,等.超高压杀菌工艺对生牛乳中微生物的影响[J].食品工业,2020,41(10):4.
[24] Bravo F I,Felipe X,Lopez-Fandino,E. Molina,et al.Skim milk protein distribution as a result of very high hydrostatic pressure[J].Food Research International,2015,72:74-79.
[25] Rosina Lopez-Fandino.High pressure-induced changes in milk proteins and possible applications in dairy technology[J].International Dairy Journal,2006,16(10):1119-1131.
[26] Nassar K S,Zhang S,Lu J,et al.Combined effects of high-pressure treatment and storage temperature on the physicochemical properties of caprine milk[J].International Dairy Journal,2019,96:66-72.
[27] Nassar K S, Lu J,Pang X,et al.Rheological and microstructural properties of rennet gel made from caprine milk treated by HP[J].Journal of Food Engineering,2020,267:109710-109710.
[28] Iturmendi N,Arantza García,Galarza U,et al.Influence of high hydrostatic pressure treatments on the physicochemical,microbiological and rheological properties of reconstituted micelle casein concentrates[J].Food Hydrocolloids,2020,106(S1):105880.
[29] Hemar Y,Xu C,Wu S,et al.Size reduction of “reformed casein micelles” by high-power ultrasound and high hydrostatic pressure[J].Ultrasonics Sonochemistry,2019,63:104929.
[30] Yang S,Liu G,Munk D,et al.Cycled high hydrostatic pressure processing of whole and skimmed milk:Effects on physicochemical properties - ScienceDirect[J].Innovative Food Science & Emerging Technologies,2020,63:102378.
[31] Huppertz T,Fox P F,Kruif K G D,et al.High pressure-induced changes in bovine milk proteins:A review[J].Biochimica et Biophysica Acta,2006,1764(3):593-598.
[32] Lazzaro F,Saint-Jalmes A,Violleau F,et al.Gradual disaggregation of the casein micelle improves its emulsifying capacity and decreases the stability of dairy emulsions[J].Food Hydrocolloids,2017,63189-200.
[33] 于新. 乳蛋制品加工技术与配方[M].北京:中国纺织出版社,2011.
[34] Liu G,Carøe C,Qin Z,et al.Comparative study on quality of whole milk processed by high hydrostatic pressure or thermal pasteurization treatment[J].LWT,2020,127:109370.
[35] Huppertz T,Fox P F,Kelly A L.High pressure treatment of bovine milk:Effects on casein micelles and whey proteins[J].Journal of Dairy Research,2004;71(1):97-106.
[36] Patel H A,Singh H,Anema S G,et al.Effects of heat and high hydrostatic pressure treatments on disulfide bonding interchanges among the proteins in skim milk[J].Journal of Agricultural & Food Chemistry,2006,54(9):3409-20.
[37] Parrón A J,Ripollés D,Navarro F,et al.Effect of high pressure treatment on the antirotaviral activity of bovine and ovine dairy by-products and bioactive milk proteins[J].Innovative Food Science and Emerging Technologies,2018,48265-273.
[38] 张和平,德力格尔桑,郭军,等.高压下牛乳IgG的变性及稳定化作用[J].食品科学,1998(4):10-12,65.
[39] Sousa G S,Delgadillo I,Saraiva A J.Effect of thermal pasteurisation and high-pressure processing on immunoglobulin content and lysozyme and lactoperoxidase activity in human colostrum[J].Food Chemistry,2014,15179-85.
[40] Huppertz T,Zobrist M R,Uniacke T,et al.Effects of high pressure on some constituents and properties of buffalo milk[J].The Journal of Dairy Research,2005,72(2):226-33.
[41] Gaucheron F,Famelart M H,Mariette F,et al.Combined effects of temperature and high-pressure treatments on physicochemical characteristics of skim milk[J].Food Chemistry,1997,59(3):439-447.
[42] 张勇,段旭昌,白燕红,等.超高压杀菌处理对牛乳感官和理化特性的影响[J].中国乳品工业,2007,35(6):13-16.
[43] Trujillo A J,Capellas M,Saldo J,et al.Applications of high-hydrostatic pressure on milk and dairy products:A review[J].Innovative Food Science and Emerging Technologies,2002,3(4):295-307.
[44] 乔长晟,贾士儒,王瑞,等.超高压杀菌技术对牛乳品质的影响[J].食品科学,2009,30(1):50-53.
[45] Lopez-Fandino R,Carrascosa A V,Olano A.The effects of high pressure on whey protein denaturation and cheese-making properties of raw milk[J].Journal of Dairy Science,1996,79(6):929-936.
[46] Rekha C,Ramdass G P,Kumar A S.High hydrostatic pressure technology in dairy processing:A review[J].Journal of Food Science and Technology,2011,48(3):260-8.
[47] Sierra I,Vidal-Valverde C,López-Fandio R.Effect of high pressure on the vitamin B1 and B6 content of milk[J].Milchwissenschaft,2000,55(7):365-367.
[48] Huppertz T,Fox P F,Kelly A L.High pressure-induced changes in the creaming properties of bovine milk[J].Innovative Food Science & Emerging Technologies,2003,4(4):349-359.
[49] Huppertz T,Smiddy A M,Goff D H,et al.Effects of high pressure treatment of mix on ice cream manufacture[J].International Dairy Journal,2010,21(9):718-726.
[50] Gervilla R,Ferragut V,Guamis B.High hydrostatic pressure effects on color and milk fat globule of ewe's milk[J].Journal of Food Science,2001,66:880-885.
[51] 郝磊勇,李汴生.高静压技术在乳及乳制品中的应用进展[J].食品与发酵工业,2004(10):103-110.
[52] Mussa D M,Ramaswamy H S.Ultra high pressure pasteurization of milk:Kinetics of microbial destruction and changes in physico-chemical characteristics[J].LWT-Food Science and Technology,1997,30(6):551-557.
[53] 李汴生,陈中,薛凤照,等.不同乳粉溶液超高压处理后理化性质的变化[J].食品工业科技,1998(5):10-13.
[54] 刘延奇,吴史博.超高压对食品品质的影响[J].食品研究与开发,2008(3):137-141.
[55] Altuner M E,Alpas H,Erdem K Y,et al.Effect of high hydrostatic pressure on physicochemical and biochemical properties of milk[J].European Food Research and Technology,2006,222(3/4):392-396.
[56] Garrido M,Contador R,Garcia-Parra J,et al.Volatile profile of human milk subjected to high-pressure thermal processing[J].Food Research International,2015,78:186-194.
[57] Martínez-Monteagudo,Sergio I,Saldana M D A.Modeling the retention kinetics of conjugated linoleic acid during high-pressure sterilization of milk[J].Food Research International,2014,62:169-176.
