ABSTRACT
This chapter reviews the mechanism of high pressure processing (HPP), basic components of a HPP system, the effects of high pressure (HP) on the physico-chemical and other properties of milk, and applications of HPP in the dairy industry. Consumer's demand for minimally processed, fresh, additive-free and shelf-stable products have prompted food scientists to explore other processing technologies as alternative to traditional treatments that rely on heating or cooling operations. Traditional treatments ensure high level of food safety but they lead to degradation of various food quality and nutritious attributes. A typical HPP unit consists of a pressure vessel and pressure-generating device. Food packages are loaded into the vessel and top is closed. HPP induces fat crystallization, shortens the time required to achieve a desirable solid fat content and thereby reduces the aging time of ice-cream mix and also enhances the physical ripening of cream for butter making.
