Non-Thermal Processing in Dairy: A Review on High Hydrostatic Pressure Effects on Milk Proteins

Dr. Ruchi Verma and Ms. Munazza Aslam Khan
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Dr. Ruchi Verma: Department of Food Processing and Technology, School of Vocational Studies and Applied Science, Gautam Buddha University, Greater Noida (U.P)
Ms. Munazza Aslam Khan: Department of Food Processing and Technology, School of Vocational Studies and Applied Science, Gautam Buddha University, Greater Noida (U.P)

International Journal of Latest Technology in Engineering, Management & Applied Science, 2025, vol. 14, issue 5, 484-494

Abstract: High Hydrostatic Pressure (HHP) processing is a promising non-thermal food preservation technique that enhances microbial safety and shelf-life while maintaining the nutritional and sensory quality of products. In the dairy industry, HHP significantly influences the structure and functionality of milk proteins. The application of high pressure (typically 100–600 MPa) induces conformational changes, affecting protein solubility, denaturation, and aggregation. Caseins remain relatively stable under pressure, whereas whey proteins like β-lactoglobulin and α-lactalbumin undergo notable structural alterations, which can modify their functional and nutritional properties. These changes may lead to improved digestibility, emulsification, foaming, and even reduced allergenicity. HHP processing thus offers potential advantages in developing value-added and hypoallergenic dairy products. However, optimal pressure conditions must be carefully tailored to preserve desired qualities while minimizing negative impacts. This review explores the mechanisms and implications of HHP on milk proteins, highlighting its relevance in modern dairy processing.

Date: 2025
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