This is due to the fact that the temperatures used in this method of processing foods are higher than those that are typically found in the digestive tract of a human being. The overwhelming majority of people who study food science subscribe to this point of view. Both of these approaches are meant to eliminate the possibility of any microorganisms being present. Both of these kinds of treatments are administered gradually over the course of a predetermined amount of time. However, thermal treatments have the potential to lower not only the quality of the product but also its freshness. This is a potential downside to using thermal treatments. The application of thermal treatments could potentially result in this undesirable side effect. In light of this fact, numerous suggestions for non-thermal approaches to the process of pasteurization have been made over the course of the last few decades. When it comes to homogenization, this part of the process is handled by the pump. According to Diels and Michiels (2006), the level of microbial extinction that results from the treatment has a direct correlation to the amount of pressure that was exerted during the application of HPH. Despite the fact that this is the case and has an effect on the process of deactivating microorganisms, this does not have any bearing on the outcome of the process.

This is due to the fact that the temperature increases as the homogenization process continues, which is the fundamental reason for the issue (Zamora and Guamis, 2000; Zamora and Guamis, 2015)

1.   This is the conclusion that has been reached

2.  Despite the fact that the temperature was raised, heat indicators did not appear in any of the food samples that had been treated with HPH

3.  This was the case regardless of whether or not the food had been heated

4.  This was the case despite the fact that the two kinds of milk were subjected to the identical amount of heat treatment

5.  Because of this, the product was able to keep its essential amino acids, and as a direct result of this, the product was able to maintain a higher level of nutritional value, which is something that customers want (Pereda et al

6. )

7.  It is going to be possible to achieve both of these objectives if you put into action the strategies that are being discussed in this article

8.  It was shown in 1998 that the antimicrobial spectrum of lysozyme could be extended to include Gram-negative bacteria by performing a slight chemical modification of the protein with hydrophobic ligands all throughout the process of thermal treatment

This modification was carried out while the protein was being subjected to heat. During the course of the process, hydrophobic ligands were inserted into the protein in order to achieve this objective and accomplish the goal. On the other hand, it has been demonstrated that high-pressure homogenization has an effect on naturally occurring food enzymes that are also involved in the shelf life, ripening, and functionality of several different matrices (Kheadr et al., 2004b, 2006; Vannini et al., 2006).  This is due to the fact that high-pressure homogenization exposes the enzymes to higher pressures than they would be exposed to in their natural state. This is the case due to the fact that naturally occurring food enzymes are also involved in the ripening process of a wide variety of matrices, which explains why this is the situation.

Even though it is possible for interactions to begin once more, the system will not return to its original state even if this happens. Even if it somehow becomes possible for interactions to resume, the state of the system will not revert to how it was before. This is despite the fact that it is not inconceivable that this could take place. It was found that there was a significant correlation between these two factors. According to the findings of the research conducted by Iucci et al., E. coli developed a resistance to the pressure when it was greater than 150 MPa.  Additionally, according to the findings of the research conducted by Velazquez-Estrada et al., E. coli developed a resistance to the pressure when it was greater than 150 MPa. They used the enterica serovar Senftenberg 775Win HPH LWE strain so that they could carry out their research.