ABSTRACT
This chapter reviews technology of high hydrostatic pressure processing (HHP) with special emphasis on its applications in dairy products. HPP is a non-thermal method of food processing, where food is subjected to elevated pressures, with or without the addition of heat, to achieve microbial inactivation or to alter the food attributes in order to achieve qualities thigh hydrostatic pressure processing hat are desirable to the consumers. Pressure inactivates most vegetative bacteria at pressures above 600 MPa. HPP retains food quality, maintains natural freshness, and extends microbiological shelf life. The process is also known as HHP or ultra-high pressure processing (UHP). HPP treatment of food is carried out using batch or semi continuous process. The milk pasteurization destroys pathogenic but completely the spoilage microorganisms. It is the most important heat treatment applied to cheese milk to provide acceptable safety and quality. However, milk pasteurization adversely affects the development of many sensory characteristics of cheese, leading to alterations in texture and often delayed maturation.
