ABSTRACT
The need for enhancing microbial food safety, shelf life and quality, without altering the nutritional, functional, technological, and sensory characteristics of foods, has produced an increasing interest in low-temperature innovative processes for food preservation. Among these technologies, high pressure has been identified as a particularly promising technology for processing milk and dairy products. The aim of this chapter is to present the potential application of two innovative technologies based on high pressures (high hydrostatic pressure (HHP) and ultra-high-pressure homogenization) with respect to the classical heat treatments applied in goat and sheep milk and dairy products (cheese and yogurt), and discuss their effects on milk components and technological properties.
