High-Pressure Processing of Milk and Dairy Products

Traditionally, food is preserved by heat treatment to achieve inactivation of undesirable microbes and give an acceptable shelf life. Increased solubility of salts in milk under HP is highlighted by the increased solubility of micellar calcium phosphate (MCP). Few studies have considered HP-induced changes in milk fat and milk fat globules. The actual inactivation of microorganisms is due to various reactions of the cell under HP. The level of microbial inactivation depends on the pressure applied, duration of treatment, temperature, environment and number and types of microbes. Milk for cheese manufacture is usually pasteurized to avoid the spread of diseases linked to pathogens such as Listeria monocytogenes. In recent years, there has been a major focus from industry and researchers on the development of products, particularly dairy products that can positively impact on human health beyond provision of basic nutrition.