The Effect of High Hydrostatic Pressure Treatment on the Preservability and the Immunological Activity of Bovine Colostrum
T. Masuda, H. Y. Rehinarudo, K. Suzuki, T. Sakai, T. Morichi
Asian-Australas J Anim Sci. 2000;13(9):1323-1328.   Published online 2000 Sep 1     DOI:
Citations to this article as recorded by Crossref logo
Comparison between thermal pasteurization and high pressure processing of bovine skim milk in relation to denaturation and immunogenicity of native milk proteins
Dimuthu Bogahawaththa, Roman Buckow, Jayani Chandrapala, Todor Vasiljevic
Innovative Food Science & Emerging Technologies.2018; 47: 301.     CrossRef
Effect of high-pressure processing of bovine colostrum on immunoglobulin G concentration, pathogens, viscosity, and transfer of passive immunity to calves
Derek M. Foster, Keith P. Poulsen, Hannah J. Sylvester, Megan E. Jacob, Kaitlyn E. Casulli, Brian E. Farkas
Journal of Dairy Science.2016; 99(11): 8575.     CrossRef
A combination of microfiltration and high pressure treatment for the elimination of bacteria in bovine colostrum
T. Gosch, S. Apprich, W. Kneifel, S. Novalin
International Dairy Journal.2014; 34(1): 41.     CrossRef
Analysis of denaturation of bovine IgG by heat and high pressure using an optical biosensor
Harvey E. Indyk, Jacob W. Williams, Hasmukh A. Patel
International Dairy Journal.2008; 18(4): 359.     CrossRef