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Advances in the Effects of High-pressure Processing on Milk Quality: From Microbial Safety to Nutritional Enhancement
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Qiuyu MENG1, Fengzhi LÜ1, Dong YANG1, Yongtao WANG1, Liang ZHAO1, Ning GUAN2, 3, Xiaojun ZHANG2, 3, Gang FENG2, 3, Lei RAO1, *, Xiaojun LIAO1
Science and Technology of Food Industry | 2026, 47(4) : 514 - 524
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Science and Technology of Food Industry | 2026, 47(4): 514-524
• Reviews •
Advances in the Effects of High-pressure Processing on Milk Quality: From Microbial Safety to Nutritional Enhancement
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Qiuyu MENG1, Fengzhi LÜ1, Dong YANG1, Yongtao WANG1, Liang ZHAO1, Ning GUAN2, 3, Xiaojun ZHANG2, 3, Gang FENG2, 3, Lei RAO1, *, Xiaojun LIAO1
Affiliations
  • 1College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China
  • 2Inner Mongolia Yili Industrial Group Co., Ltd., Hohhot 010110, China
  • 3National Center of Technology Innovation for Dairy, Hohhot 010110, China
Published: 2026-02-15 doi: 10.13386/j.issn1002-0306.2025040167
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As an advanced non-thermal food-processing technology, high-pressure processing (HPP) is characterized by low processing temperatures and minimal nutritional loss, demonstrating unique advantages in maintaining food quality. Recently, its potential applications in dairy processing have attracted considerable attention. In the dairy processing sector, HPP has shown potential to replace pasteurization, offering significant value in ensuring dairy safety, extending shelf life, and enhancing product quality. This study systematically elucidated the differential inactivation effects of HPP on microorganisms in milk, including vegetative bacterial cells and spores. We investigates the pressure-dependent mechanisms by which HPP modulates conformational changes in casein micelles and whey proteins, as well as its effects on lipids and carbohydrates. This technology can also be applied to enhance the solubility of minerals and reduce the allergenicity of bovine milk, while preserving its bioactive components. Building on the current research, future studies should focus on developing kinetic models for the inactivation of pressure-resistant bacteria and clarifying the mechanisms underlying the effects of HPP on milk-derived bioactive components. This would facilitate the large-scale application of this technology in the dairy industry.

high pressure processing  /  milk  /  sterilization  /  casein  /  whey protein  /  lipids  /  allergy
孟秋宇, 吕风至, 杨东, 王永涛, 赵靓, 关宁, 张晓君, 冯罡, 饶雷, 廖小军. 超高压技术对牛乳品质影响的研究进展：从微生物安全到营养功能提升. 食品工业科技, 2026 , 47 (4) : 514 -524 . DOI: 10.13386/j.issn1002-0306.2025040167
Qiuyu MENG, Fengzhi LÜ, Dong YANG, Yongtao WANG, Liang ZHAO, Ning GUAN, Xiaojun ZHANG, Gang FENG, Lei RAO, Xiaojun LIAO. Advances in the Effects of High-pressure Processing on Milk Quality: From Microbial Safety to Nutritional Enhancement[J]. Science and Technology of Food Industry, 2026 , 47 (4) : 514 -524 . DOI: 10.13386/j.issn1002-0306.2025040167
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Year 2026 volume 47 Issue 4
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doi: 10.13386/j.issn1002-0306.2025040167
  • Receive Date：2025-04-15
  • Online Date：2026-10-24
  • Published：2026-02-15
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  • Received：2025-04-15
Affiliations
    1College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China
    2Inner Mongolia Yili Industrial Group Co., Ltd., Hohhot 010110, China
    3National Center of Technology Innovation for Dairy, Hohhot 010110, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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