What is it about?
This systematic review examines how high‑pressure technologies are used to homogenize milk and plant‑based substitutes. Researchers analyzed published studies to understand how pressure levels affect particle size, stability, texture, and nutritional properties in dairy and non‑dairy beverages.
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Why is it important?
Homogenization is essential for creating smooth, stable drinks. High‑pressure methods can improve texture, extend shelf life, and preserve nutrients more effectively than traditional techniques. This research helps producers of both dairy and plant‑based alternatives design better products that meet consumer expectations for quality and health.
Perspectives
The review highlights the potential of high‑pressure homogenization to transform the dairy and plant‑based beverage industry. Future studies could explore its role in reducing additives, improving sensory qualities, and scaling up for industrial production. It also shows how advanced processing can support innovation in sustainable food systems.
Meliza Rojas
Universidad Privada del Norte
Read the Original
This page is a summary of: Homogenization of Milk and its Substitutes by High Pressure Technologies: A Systematic Review, January 2022, LACCEI (Latin American and Caribbean Consortium of Engineering Institutions),
DOI: 10.18687/laccei2022.1.1.105.
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