High pressure processing of milk

High pressure (HP) processing is a non-thermal technology that involves treatment of a product at pressures ranging from 100 to 600. MPa. HP treatment of milk induces a myriad of changes, the most notable being the inactivation of micro-organisms and enzymes, the denaturation of whey proteins and the disruption of casein micelles. Although the process is comparatively expensive, it is of commercial interest because it achieves certain effects that cannot be achieved with current thermal processing technologies, e.g., the preservation of dairy products without denaturing bioactive proteins or desirable micro-organisms.