The effect of high pressure (in range from 200 to 1000 MPa) and periods of
exposure time (from 15 to 35 min) on the changes of selected physico-chemic
al characteristics of skim milk, particularly considering its heat and etha
nol stability, was studied.
Due to High pressure the conformation of milk proteins and the milk salt sy
stem were changing. Pressurization caused slightly change in the ethanol st
ability of milk. The influence of pressurization on heat stability was more
evident. The heat stability of milk increased with an increase in pressure
and exposure time.