High Pressure Processing in Dairy Products
Summary
High Pressure Processing (HPP) has emerged as a transformative non-thermal technology in the dairy sector, employing pressures typically between 200 and 600 MPa to inactivate spoilage and pathogenic micro-organisms while preserving the nutritional, functional and sensory characteristics of milk and its derivatives. By disrupting cell membranes and altering enzyme activity without applying heat, HPP extends product shelf life, maintains vitamin content and retains the native structure of key proteins such as whey and casein. The technique has been adapted at industrial scale for fluid milk, fermented milks and high-value niche products—improving safety and reducing reliance on thermal pasteurisation. HPP also influences colloidal stability, modifying fat-globule size and protein interactions to enhance texture in yoghurt and cheese. With growing consumer demand for minimally processed foods, HPP offers a sustainable route to high-quality dairy, reducing energy consumption and supporting clean-label formulations. Regulatory approvals in major markets and ongoing work on process optimisation underscore its global significance and potential for broader application across the dairy supply chain.
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High Pressure Processing in Dairy Products publication trend
The graph below shows the total number of articles in high pressure processing in dairy products across all publications each year (not limited to Nature Index journals).
Technical terms
High-Pressure Processing (HPP): A non-thermal preservation technique applying pressures up to 600 MPa to inactivate micro-organisms while preserving nutritional and sensory qualities.
Casein Micelles: Colloidal aggregates of milk proteins that determine the stability, texture and nutrient delivery in dairy products.
Denaturation: Structural alteration of proteins leading to changes in functionality such as solubility and gelation.
Shear-Thinning Behaviour: A rheological characteristic where viscosity decreases with increasing shear rate, relevant to the texture and mouthfeel of fermented dairy.
References
- Microbiological, Physicochemical and Nutritional Properties of Fresh Cow Milk Treated with Industrial High-Pressure Processing (HPP) during Storage. Foods (2023).
- The effect of high pressure treatment on the dispersion of fat globules and the fatty acid profile of caprine milk. International Dairy Journal (2020).
- Rheological properties of fermented milk from heated and high pressure-treated camel milk and bovine milk. LWT (2022).
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