García Amezketa, ArantzaIturmendi Vizcay, NereaGalarza Iriarte, UxueMaté Caballero, Juan IgnacioFernández García, Teresa2023-05-032023-05-032022García, A., Iturmendi, N., Galarza, U., Maté, J. I., & Fernández-García, T. (2022). Physical, chemical and microbiological changes in liquid micellar casein concentrates induced by high-pressure treatments. LWT, 172, 114228. https://doi.org/10.1016/j.lwt.2022.1142280023-643810.1016/j.lwt.2022.114228https://academica-e.unavarra.es/handle/2454/45234Microfiltration and diafiltration were conducted to obtain 3 distinct levels of liquid micellar casein concentrates from raw skim milk: 8, 10 and 11.5 g casein/100 g. All the concentrates were subjected to 300, 450 and 600 MPa for 5 min. The physicochemical and microbiological changes in the matrix were studied and compared with their untreated counterparts on the day of production and after storing the samples for 7 d at 10 °C. Slight changes in pH were correlated with pressurization; the higher the pressure the greater the decrease in pH. For the least concentrated sample, changes were more noticeable. Furthermore, changes in particle size mainly occurred as a consequence of pressurization but also depended on casein concentration: aggregation and disruption phenomena were observed in the most concentrated samples. In terms of microbial quality, 600 MPa was the only treatment capable of achieving effective microbial control.application/pdfeng© 2022 The Authors. This is an open access article under the CC BY-NC-ND license.Dairy concentratesMicrofiltrationNon-thermal processingParticle sizeinfo:eu-repo/semantics/article2023-05-03info:eu-repo/semantics/openAccess