The ultra-high pressure homogenization (UHPH) effect on microbial and physicochemical shelf life of cream during storage at 4 °C were studied and compared with a conventional homogenization-pasteurization treatment. Cream samples were processed using UHPH at 300 MPa with an inlet temperature of 40 °C. Furthermore, a sample was also submitted to UHPH after the addition of 1.5% (w/v) of sodium caseinate. Ultra-high pressure homogenized samples were compared with homogenized-pasteurized (15 MPa, 55 °C; 65 °C, 30 min) cream sample and an untreated sample, which was used as a control.

UHPH was efficient in reducing the total bacteria, reaching reductions of 6 log cfu/mL compared to raw samples. Enterobacteriaceae were completely eliminated in creams treated by UHPH and conventional homogenization-pasteurization. Microbial results suggest a shelf life between 29 and 36 days for UHPH-treated creams. Furthermore, no creaming was observed in cream samples treated by UHPH with caseinate throughout 29 days of storage, being a very stable cream over time.

研究了超高压均质化（UHPH）对4°C贮藏期间奶油的微生物和理化货架期的影响，并将其与常规均质化-巴氏灭菌处理进行了比较。使用UHPH在300 MPa的入口温度40°C下处理奶油样品。此外，在添加1.5％（w / v）的酪蛋白酸钠后，样品也要提交UHPH。将超高压均质样品与均质巴氏灭菌（15 MPa，55°C； 65°C，30分钟）奶油样品和未经处理的样品进行比较，将其用作对照。

UHPH在减少细菌总数方面非常有效，与原始样品相比减少了6 log cfu / mL。用UHPH和常规均质-巴氏灭菌处理的乳膏可完全消除肠杆菌科。微生物结果表明，UHPH处理的面霜的保质期在29到36天之间。此外，在整个存储29天中，用酪蛋白酸盐经UHPH处理的面霜样品中未观察到面霜，这是随时间推移非常稳定的面霜。