High pressure processing of milk‐the first 100 years in the development of a new technology

The year 1999 marks the centenary of the first publication on the effects of high hydrostatic pressure on milk. After the initial activity, interest was revived with improvements to the high pressure processing equipment. High pressure processing has been demonstrated to be an effective method of modifying protein structure in milk and milk products and to have a bacteriocidal effect. Vegetative bacteria vary in their barosusceptibility and elimination of pathogens cannot be guaranteed.

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