The effect of high pressure processing (HPP) on milk and milk products

Milk and its products are rich in bioactive and functional compounds. Most of these compounds, however, are heat sensitive. Therefore, common thermal processes may have detrimental effects on the nutritional properties of milk and its products. Non-thermal processes, hence, have attracted the attention of many researchers. High-pressure processing (HPP) is one of the novel non-thermal processes that has been investigated in the field of increasing the shelf life of milk and dairy products, and promising results have been obtained. This article aims to review the studies conducted on the effects of HPP on milk components, namely fats, casein, whey proteins, enzymes, and minerals, as well as on the industrial production of milk and its products, including cheese, yogurt, ice cream, butter, cream, and probiotic dairy products. According to the findings of studies, HPP manages to change the structure of milk components, especially proteins and fat globules. In addition to this, HPP succeeds in inactivating spoilage and pathogenic microorganisms, preserving nutrients and flavoring compounds, increasing yield, and improving the sensory properties of milk and its products.