Abstract

Milk contains both indigenous and exogenous enzymes. Enzymes may be an important tool for the dairy industry, as these enzymes may contribute to the development of flavor and texture of different milk products, i.e., cheese during ripening, but are also widely related to technological problems and defects in milk and dairy products.35 In recent years, the influence of HPH on the inactivation of milk enzymes has been investigated, including some relevant to dairy products.18 This chapter reviews the effect of HPH on milk enzyme activities and discusses their implications in milk and dairy products.