Recent Advances in High Pressure Processing of Milk and Milk Products - A review

Year 2023, Volume: 29 Issue: 1, 1 - 12, 31.01.2023

Sofia Agriopoulou Merve Severoğlu Theo Varzakas Hamdi Barbaros Özer

https://doi.org/10.15832/ankutbd.1150112

Cited By: 1

Abstract

As the global consumers’ demand towards minimally processed freshlike foods has been continuously increasing, efforts to develop novel food processing technologies have been intensified. Among non-thermal food processing technologies, high pressure processing (HPP) seems to be more advantageous due to its environmentally friendly nature, cost efficiency, suitability for processing foods in any form and its positive impacts on foods’ shelf-life as well as providing efficient microbial safety. Microbiological inactivation efficiency of HPP has been well documented but the role of this technology in digestion efficiency of milk compounds is yet to be elucidated in detail. Also, the potential safety hazards and challenges of HPP in foods require more intense studies. This review deals with the recent developments in HPP treatment to milk and milk products.

Keywords

High hydrostatic pressure, Shelf-life, Quality, Dairy, Nutrition

References

• Alaei K, Khakimov B, de Gobba C & Ahrne L (2021). Gastric digestion of milk proteins in adult and elderly: effect of high-pressure processing. Foods 10: 786.
• Alexandre E M, Brandão T R & Silva C L (2012). Efficacy of non-thermal technologies and sanitizer solutions on microbial load reduction and quality retention of strawberries. Journal of Food Engineering 108: 417–426.
• Alonso R, Picon A, Gaya P, Fernández-García E & Nuñez M (2012). Effect of high-pressure treatment of ewe raw milk curd at 200 and 300 MPa on characteristics of Hispanico cheese. Journal of Dairy Science 95(7): 3501–3513.
• Alpas H, Kalchayanand N, Bozoglu F & Ray B (2000). Interactions of high hydrostatic pressure, pressurization temperature and pH on death and injury of pressure-resistant and pressure-sensitive strains of foodborne pathogens. International Journal of Food Microbiology 60(1): 33–42.
• Anema S G, Lowe E K & Stockmann R (2005a). Particle size changes and casein solubilisation in high-pressure-treated skim milk. Food Hydrocolloids 19: 257–267.
• Anema S G, Stockman R & Lowe E K (2005b). Denaturation of beta-lactoglobulin in pressure-treated skim milk. Journal of Agriculture and Food Chemistry 53(20): 7783-7791.
• Arias R, Lee T-C, Logendra L & Janes H (2000). Correlation of lycopene measured by HPLC with the L*, a*, b* color readings of a hydroponic tomato and the relationship of maturity with color and lycopene content. Journal of Agricultural and Food Chemistry 481: 6971702.
• Bansal V, Jabeen K, Rao P S, Prasad P & Yadav K (2019). Effect of high pressure processing (HPP) on microbial safety, physicochemical properties, and bioactive compounds of whey-based sweet lime (whey-lime) beverage. Journal of Food Measurement and Characterization 13(4): 454-465.
• Barba F J, Cortés C, Esteve M J & Frígola A (2012). Study of antioxidant capacity and quality parameters in an orange juice-milk beverage after high-pressure processing treatment. Food Bioprocess Technology 5: 2222–2232.
• Beran M, Klubal R, Molik P, Strohalm J, Urban M, Klaudyova A & Prajlerova (2009). Influence of high-hydrostatic pressure on tryptic and chymotryptic hydrolysis of milk proteins. High Pressure Research 29(1): 23-27.
• Bogahawaththa D, Buckow R, Chandrapala J & Vasiljevic T (2018). Comparison between thermal pasteurization and high pressure processing of bovine skim milk in relation to denaturation and immunogenicity of native milk proteins. Innovative Food Science and Emerging Technologies 47: 301–308.
• Bravo F I, Felipe X, López-Fandino R & Molina E (2015). Skim milk protein distribution as a result of very high hydrostatic pressure. Food Research International 72: 74–79.
• Bull M K, Zerdin K, Howe E, Goicoechea D, Paramanandhan P & Stockman R (2004). The effect of high pressure processing on the microbial, physical and chemical properties of Valencia and Navel orange juice. Innovative Food Science and Emerging Technologies 5: 135-149.
• Cadesky L, Walkling-Ribeiro M, Kriner K T, Karwe M V & Moraru C I (2017). Structural changes induced by high-pressure processing in micellar casein and milk protein concentrates. Journal of Dairy Science 100: 1-16
• Chawla R, Patil G R, Singh A K (2011). High hydrostatic pressure technology in dairy processing: A review. Journal of Food Science and Technology 48: 260–268.
• Chicón R, Belloque J, Alonso E, López-Fandiño R (2008a). Immunoreactivity and digestibility of high-pressure-treated whey proteins. International Dairy Journal 18: 367–376.
• Chicón R, Belloque J, Alonso E, Martín-Alverez P J & López-Fandiño R (2008b). Hydrolysis under high hydrostatic pressure as a means to reduce the binding of β-lactoglobulin to immunoglobulin E from human sera. Journal of Food Protection 71: 1453-1459.
• Chiozzi V, Agriopoulou S & Varzakas T (2022). Advances, applications, and comparison of thermal (pasteurization, sterilization, and aseptic packaging) against non-thermal (ultrasounds, UV radiation, ozonation, high hydrostatic pressure) technologies in food processing. Applied Sciences, 12(4): 2202.
• Chopde S S, Deshmukh M A, Kalyankar S D & Changade S P (2014). High pressure technology for cheese processing-a review. Asian Journal of Dairy & Food Research 33: 239-245.
• Costabel L M, Bergamini C, Vaudagna S R, Cuatrin A L, Audero G & Hynes E (2016). Effect of high-pressure treatment on hard cheese proteolysis. Journal of Dairy Science 99: 4220–4232.
• Dash K K, Fayaz U, Dar A H, Shams R, Manzoor S, Sundarsingh A, Deka P & Khan S A (2022). A comprehensive review on heat treatments and related impact on the quality and microbial safety of milk and milk-based products. Food Chemistry Advances 100041.
• Datta N & Deeth H (1999). High pressure processing of milk and dairy products. Australian Journal of Dairy Technology 54(1): 41-48.
• Delgado J F, González-Crespo J, Cava R & Ramírez R (2011). Changes in the volatile profile of a raw goat milk cheese treated by hydrostatic high pressure at different stages of maturation. International Dairy Journal 21: 135-141.
• Dhanashekar R, Akkinepalli S & Nellutla, A (2012). Milk-borne infections. An analysis of their potential effect on the milk industry. Germs 2: 101-109.
• Drake M A, Harrinson S L, Asplund M, Barbosa-Canovas G & Swanson B G (1997). High pressure treatment of milk and effects on microbiological and sensory quality of Cheddar cheese. Journal of Food Science 62(4): 843-860.
• Durães-Carvalho R, Souza A R, Martins M L, Sprogis A C S, Bispo J A C, Bonafe C F S & Yano T (2012). Effect of high hydrostatic pressure on Aeromonas hydrophila AH 191 growth in milk. Journal of Food Science 77(8): M417-M424
• EFSA (European Food Safety Authority) (2016). The European Union summary report on trends and sources of zoonoses, zoonotic agents and food-borne outbreaks in 2015. EFSA Journal 14, 4634.
• Escobedo-Avellaneda Z, Espricueta-Candelaria R S, Calvo-Segura S, Welti-Chanes J & Chuck-Hernández C (2021). Changes induced by high hydrostatic pressure in acidified and non-acidified milk during Oaxaca cheese production. International Journal of Food Science & Technology 56(9): 4639-4649.
• Ferragut V, Martínez V M, Trujillo A J & Guamis B (2000). Properties of yogurts made from whole ewe’s milk treated by high hydrostatic pressure. Milchwissenchaft 55(5): 267–269
• Gervilla R, Ferragut V & Guamis B (2001). High hydrostatic pressure effects on color and milk fat globule of ewe’s milk. Journal of Food Science 66(6): 880-885.
• Giacometti F, Bardasi L, Merialdi G, Morbarigazzi M, Federici S, Piva S & Serraino A (2016). Shelf life of donkey milk subjected to different treatment and storage conditions. Journal of Dairy Science 99(6): 4291–4299.
• Gharibzahedi S M T, Hernández-Ortega C, Welti-Chanes J, Putnik P, Barba F J, Mallikarjunan K, Escobedo-Avellaneda Z & Roohinejad S (2019). High pressure processing of food-grade emulsion systems: Antimicrobial activity, and effect on the physicochemical properties. Food Hydrocolloids 87: 307–320.
• Grundy M M L, Lapsley K & Ellis P R (2016). A review of the impact of processing on nutrient bioaccessibility and digestion of almonds. International Journal of Food Science & Technology 51: 1937–1946.
• Harte F M, Amonte L, Luedecke B G, Swanson B G & Barbosa-Cánovas G V (2002). Yield stress and microstructure of set yogurt made from high hydrostatic pressure-treated full fat milk. Journal of Food Science 67(6): 2245–2250.
• Harte F, Luedecke L, Swanson B & Barbosa-Cánovas G V (2003). Low-fat set yogurt made from milk subjected to combinations of high hydrostatic pressure and thermal processing. Journal of Dairy Science 86: 1074–1082.
• He Z, Yuan B, Zeng M, Tao G & Chen J (2015). Effect of simulated processing on the antioxidant capacity and in vitro protein digestion of fruit juice-milk beverage model systems. Food Chemistry 175: 457–464.
• Hinrichs J & Rademacher B (2004). High pressure thermal denaturation kinetics of whey proteins. Journal of Dairy Research 71(4), 480-488.
• Hu G, Zheng Y, Liu Z, Xiao Y, Deng Y & Zhao Y (2017). Effects of high hydrostatic pressure, ultraviolet light-C, and far-infrared treatments on the digestibility, antioxidant and antihypertensive activity of α-casein. Food Chemistry 221: 1860–1866.
• Huang H W, Hsu C P, Yang B B & Wang C Y (2014). Potential utility of high pressure processing to address the risk of food allergen concerns. Comprehensive Reviews in Food Science and Food Safety 13: 78-90.
• Huang H W, Hsu C P & Wang C Y (2020). Healthy expectations of high hydrostatic pressure treatment in food processing industry. Journal of Food and Drug Analysis 28: 1–13.
• Huppertz T, Kelly A L & Fox P F (2002). Effects of high pressure on constituents and properties of milk. International Dairy Journal 12: 561–572.
• Huppertz T, Fox P F & Kelly A L (2004a). High pressure treatment of bovine milk: Effects on casein micelles and whey proteins. Journal of Dairy Research 71: 97–106.
• Huppertz T, Fox P F & Kelly A L (2004b). Properties of casein micelles in high pressure-treated bovine milk. Food Chemistry 87: 103–110.
• Huppertz T, Smiddy M A, Goff H D & Kelly A L (2011). Effects of high pressure treatment of mix on ice cream manufacture. International Dairy Journal 21: 718–726.
• Iskandar M M, Lands L C, Sabally K, Azadi B, Meehan B, Mawji N, Skinner C D, Kubow S (2015). High hydrostatic pressure pretreatment of whey protein isolates improves their digestibility and antioxidant capacity. Foods 4(2): 184-207.
• Iturmendi N, García A, Galarza U, Barba C, Fernández T & Maté J I (2020). Influence of high hydrostatic pressure treatments on the physicochemical, microbiological and rheological properties of reconstituted micellar casein concentrates. Food Hydrocolloids 106: 105880.
• Janahar J J, Marciniak A, Balasubramaniam V M, Jimenez-Flores R. & Ting E (2021). Effects of pressure, shear, temperature, and their interactions on selected milk quality attributes. Journal of Dairy Science 104: 1531–1547.
• Kanno C, Mu T -H, Hagiwara T, Ametani M & Azuma N (1998). Gel formation from industrial milk whey proteins under hydrostatic pressure: effect of hydrostatic pressure and protein concentration. Journal of Agricultural and Food Chemistry 46: 417-424.
• Katsaros G, Alexandrakis Z & Taoukis P (2016). High-pressure processing of foods technology and application. In: T Varzakas & C Tzia, (Eds.), Handbook of Food Processing: Food Preservation, CRC Press, Boca Raton, FL, pp. 443-468.
• Kester J J & Richardson T (1984). Modification of whey proteins to improve functionality. Journal of Dairy Science 67(11): 2757:2774.
• Kiełczewska K, Jankowska A, Dąbrowska A, Wachowska M & Ziajka J (2020). The effect of high pressure treatment on the dispersion of fat globules and the fatty acid profile of caprine milk. International Dairy Journal 102:104607.
• Kleber N, Maier S & Hinrichs J (2007). Antigen response of bovine β-lactoglobulin influenced by ultra-high pressure treatment and temperature. Innovative Food Science and Emerging Technologies 8: 39-45.
• Kopf-Bolanz K A, Schwander F, Gijs M, Vergères G, Portmann R & Egger L (2014). Impact of milk processing on the generation of peptides during digestion International Dairy Journal 35: 130–138.
• Lanciotti R, Vannini L, Pittia P & Guerzoni M E (2004). Suitability of high-dynamic-pressure-treated milk for the production of yoghurt. Food Microbiology 21(6): 753–760.
• Lee W, Clark S & Swanson B G (2006). Functional properties of high hydrostatic pressure-treated whey protein. Journal of Food Processing and Preservation 30: 488–501.
• Lee S H I, Cappato L P, Guimarães J T, Balthazar C F, Rocha R S, Franco L T, da Cruz A G, Corassin C H & de Oliveira C A F (2019). Listeria monocytogenes in milk: occurrence and recent advances in methods for inactivation. Beverages 5(1): 14.
• Liepa M, Zagorska J, Galoburda R (2016). High-pressure processing as novel technology in dairy industry: a review. Research for Rural Development 1: 76–83.
• Lim S -Y, Swanson B G & Clark S (2008). High hydrostatic pressure modification of whey protein concentrate for improved functional properties. Journal of Dairy Science 91: 1299-1307.
• Liu G, Carøe C, Qin Z, Munk D M E, Crafack M, Petersen M A & Ahrné L (2020). Comparative study on quality of whole milk processed by high hydrostatic pressure or thermal pasteurization treatment. LWT-Food Science and Technology 127: 109370.
• Lopez-Fandiño R, Carrascosa A V & Olano A (1996). The effects of high pressure on whey protein denaturation and cheese-making properties of raw milk. Journal of Dairy Science 79: 929–936.
• López-Pedemonte T, Roig-Sagués A X, de Lamo S, Gervilla, R & Guamis B (2007). High hydrostatic pressure treatment applied to model cheeses made from cow’s milk inoculated with Staphylococcus aureus. Food Control 18: 441–447.
• Lorieau L, Halabi A, Ligneul A, Hazart E, Dupont D & Floury J (2018). Impact of the dairy product structure and protein nature on the proteolysis and amino acid bioaccessibility during in vitro digestion. Food Hydrocolloids 82: 399–411.
• Loveday S M, Sarkar A & Singh H (2013). Innovative yoghurts: Novel processing technologies for improving acid milk gel texture. Trends in Food Science and Technology 33: 5-20.
• Machado K I A, Roquetto A R, Moura C S, de Souza-Lopes A, Cristianini M & Amaya-Farfan J (2019). Comparative impact of thermal and high isostatic pressure inactivation of gram-negative microorganisms on the endotoxic potential of reconstituted powder milk. LWT-Food Science and Technology 106:78–82.
• Mahalik N P & Nambiar A N (2010). Trends in food packaging and manufacturing systems and technology. Trends in Food Science & Technology 21: 117–128.
• Marousez L, Tran L, Micours E, de Lamballerie M, Gottrand F, Pierrat V, Eberlé D, Ley D & Lesage J (2022). Metabolic hormones in human breast milk are preserved by high hydrostatic pressure processing but reduced by Holder pasteurization. Food Chemistry 377: 131957.
• Martínez-Rodríguez Y, Acosta-Muñiz C, Olivas G I, Guerrero-Beltrán J, Rodrigo-Aliaga D & Sepúlveda D R (2012). High hydrostatic pressure processing of cheese. Comprehensive Reviews in Food Science and Food Safety 11: 399–416.
• Mat D J L, Le Feunteun S, Michon C & Souchon I (2016). In vitro digestion of foods using pH-stat and the INFOGEST protocol: Impact of matrix structure on digestion kinetics of macronutrients, proteins and lipids. Food Research International 88: 226–233.
• Maynard F, Weingand A, Hau J & Jost R (1998). Effect of high-pressure treatment on the tryptic hydrolysis of bovine β-lactoglobulin ab. International Dairy Journal 8: 125–133
• Melini F, Melini V, Luziatelli F & Ruzzi, M (2017). Raw and heat-treated milk: From public health risks to nutritional quality. Beverages, 3(4): 54.
• Mills E N C & Mackie A R (2008). The impact of processing on allergenicity of food. Current Opinion in Allergy and Clinical Immunology 8: 249-253.
• Misiou O, van Nassau T J, Lenz C A & Vogel R F (2018). The preservation of Listeria-critical foods by a combination of endolysin and high hydrostatic pressure. International Journal of Food Microbiology 266: 355–362.
• Mulet-Cabero A -I, Mackie A R, Wilde P J, Fenelon M A & Brodkorb A (2018). Structural mechanism and kinetics of in vitro gastric digestion are affected by process-induced changes in bovine milk. Food Hydrocolloids 86: 172–183.
• Munir M, Nadeem M, Mahmood-Qureshi M, Gamlath C J, Martin G J O, Hemar Y & Ashokkumar M (2020). Effect of sonication, microwaves and high-pressure processing on ACE-inhibitory activity and antioxidant potential of Cheddar cheese during ripening. Ultrasonics Sonochemistry 67: 105140.
• Naik L, Sharma R, Rajput Y & Manju G (2013). Application of high pressure processing technology for dairy food preservation -future perspective: a review. Journal of Animal Products Advances 3(8): 232-241.
• Nuñez M, Calzada J & del Olmo A (2020). High pressure processing of cheese: Lights, shadows and prospects. International Dairy Journal 100: 104558.
• Orlien V (2021). Structural changes induced in foods by HPP. In: K Knoerzer & K Muthukumarappan (Eds.), Innovative Food Processing Technologies, Elsevier, Oxford, pp. 112–129.
• Özer B, Yazihan N, Hocalar M & Hocalar B (2022). Development of colostrum beverage enriched for functional compounds using high pressure and membrane combinations. TUBITAK-TEYDEB Project (719O157). Unpublished project report.
• Pega J, Denoya G I, Castells M L, Sarquis S, Aranibar G F, Vaudagna S R & Nanni M (2018). Effect of high-pressure processing on quality and microbiological properties of a fermented beverage manufactured from sweet whey throughout refrigerated storage. Food and Bioprocess Technology 11: 1101–1110
• Pitino M A, Unger S, Doyen A, Pouliot Y, Aufreiter S, Stone D, Kiss A & O’Connor D L (2019). High hydrostatic pressure processing better preserves the nutrient and bioactive compounds composition of human donor milk. The Journal of Nutrition 149(3): 497-504.
• Pittia P, Wilde J P & Clark D C (1996). The foaming properties of native and pressure treated β-casein. Food Hydrocolloids 10(3): 335-342.
• Ravash N, Peighambardoust S H, Soltanzadeh M, Pateiro M & Lorenzo J M (2022). Impact of high-pressure treatment on casein micelles, whey proteins, fat globules and enzymes activity in dairy products: A review. Critical Reviews in Food Science and Nutrition 62(11): 2888-2908.
• Rendueles E, Omer M, Alvseike O, Alonso-Calleja C, Capita R & Prieto M (2011). Microbiological food safety assessment of high hydrostatic pressure processing: a review. LWT-Food Science and Technology 44: 1251–1260.
• Renes E, Fernández A, López M & Álvarez-Ordoñez A (2020). Effect of high hydrostatic pressure processing of milk on the quality characteristics of kefir. Journal of Food Processing and Preservation 44: e14797.
• Rocha-Pimienta J, Martillanes S, Ramírez R, Garcia-Parra J & Delgado-Adamez J (2020). Bacillus cereus spores and Staphylococcus aureus sub. aureus vegetative cells inactivation in human milk by high-pressure processing. Food Control 113: 107212.
• Sakkas L, Tzevdou M, Zoidou E, Gkotzia E, Karvounis A, Samara A, Taoukis P & Moatsou G (2019). Yoghurt-type gels from skim sheep milk base enriched with whey protein concentrate hydrolysates and processed by heating or high hydrostatic pressure. Foods 8: 342.
• Saldo J, Sendra E & Guamis B (2000). High hydrostatic pressure for acceleratring ripenin gof goat’s milk cheese: proteolysis and texture. Journal of Food Science 65(4): 636-640.
• Sampedro F, Geveke D J, Fan X & Zhang H Q (2009). Effect of PEF, HHP and thermal treatment on PME inactivation and volatile compounds concentration of an orange juice–milk based beverage. Innovative Food Science and Emerging Technologies 10: 463–469.
• San Martín-González M F, Welti-Chanes J & Barbosa-Cánovas G V (2006). Cheese manufacture assisted by high pressure. Food Reviews International 22: 275–289.
• Sergius-Ronot M, Pitino M A, Suwal S, Shama S, Unger S, O’Connor D L, Pouliot Y & Doyen A (2022). Impact of holder, high temperature short time and high hydrostatic pressure pasteurization methods on protein structure and aggregation in a human milk protein concentrate. Food Chemistry 374: 131808.
• Serna-Hernandez S O, Escobedo-Avellaneda Z, García-García R, Rostro-Alanis M D J & Welti-Chanes J (2021). High hydrostatic pressure induced changes in the physicochemical and functional properties of milk and dairy products: a review. Foods 10(8): 1867.
• Soukoulis C, Panagiotidis P, Koureli R & Tzia C (2007). Industrial yogurt manufacture: Monitoring of fermentation process and improvement of final product quality. Journal of Dairy Science 90: 2641–2654.
• Sousa S G, Delgadillo I & Saraiva J A (2014). Effect of thermal pasteurisation and high-pressure processing on immunoglobulin content and lysozyme and lactoperoxidase activity in human colostrum. Food Chemistry 151: 79–85.
• Stapelfeldt H, Petersen P H, Kristiansen K R, Qvist K B, Skibsted L H (1996). Effect of high hydrostatic pressure on the enzymic hydrolysis of beta-lactoglobulin B by trypsin, thermolysin and pepsin. Journal of Dairy Research 63(1): 111-118.
• Stratakos A C, Inguglia E S, Linton M, Tollerton J, Murphy L, Corcionivoschi N, Koidis A & Tiwari B K (2019). Effect of high pressure processing on the safety, shelf life and quality of raw milk. Innovative Food Science and Emerging Technologies 52: 325–333.
• Tan S.F, Chin N L, Tee T P & Chooi S K (2020). Physico-chemical changes, microbiological properties, and storage shelf life of cow and goat milk from industrial high-pressure processing. Processes 8: 697.
• Toepfl S, Mathys A & Knorr D (2006). Potential of high hydrostatic pressure and pulsed electric fields for energy efficient and environmentally friendly food processing. Food Reviews International 22(4): 405-423.
• Trujillo A J, Royo C, Ferragut V & Guamis B (1999). Ripening profiles of goat cheese produced from milk treated with high pressure. Journal of Food Science 64(5): 833-837.
• Velez-Ruiz J F, Swanson B G & Barbosa-Canovas G (1998). Flow and viscoelastic properties of concentrated milk treated by high hydrostatic pressure. LWT-Food Science and Technology 31(2): 182-195.
• Vieira P, Pinto C A, Lopes-da-Silva J A, Remize F, Barba F J, Marszałek K, Delgadillo I & Saraiva J A (2019). A microbiological, physicochemical, and texture study during storage of yoghurt produced under isostatic pressure. LWT-Food Science and Technology 110: 152-157.
• Vilela R M, Lands L C, Chan H M, Azadi B, Kubow S (2006). High hydrostatic pressure enhances whey protein digestibility to generate whey peptides that improve glutathione status in CFTR-deficient lung epithelial cells. Molecular Nutrition and Food Research 50(11):1013-1129.
• Walker M K, Farkas D F, Loveridge V, Meunier-Goddik L (2006). Fruit yogurt processed with high pressure. International Journal of Food Science and Technology 41: 464–467.
• Walsh-O’Grady C D, O’Kennedy B T, Fitzgerald R J & Lane C N (2001). A rheological study of acid-set “simulated yogurt milk” gels prepared from heat- or pressure-treated milk proteins. Lait 81: 637-650
• Wang C Y, Huang H W, Hsu C P, Yang B B (2016). Recent advances in food processing using high hydrostatic pressure technology. Critical Reviews in Food Science and Nutrition 56: 527–540.
• Yamamoto K (2017). Food processing by high hydrostatic pressure. Bioscience, Biotechnology, Biochemistry 81(4): 672-679.
• Yang B, Shi Y, Xia X, Xi M, Wang X, Ji B & Meng J (2012). Inactivation of foodborne pathogens in raw milk using high hydrostatic pressure. Food Control 28: 273–278.
• Yang S, Liu G, Munk, D M E, Qin Z, Petersen M A, Cardoso D R & Otte J, Ahrné L (2020). Cycled high hydrostatic pressure processing of whole and skimmed milk: Effects on physicochemical properties. Innovative Food Science and Emerging Technologies 63: 102378.
• Zagorska J, Galoburda R, Raita S & Liepa M (2021). Inactivation and recovery of bacterial strains, individually and mixed, in milk after high pressure processing. International Dairy Journal 123: 105147.
• Zhang D, Palmer J, Teh K H & Flint S (2020). Identification and selection of heat-stable protease and lipase-producing psychrotrophic bacteria from fresh and chilled raw milk during up to five days storage. LWT- Food Science and Technology 134: 110165.
• Zhang J, Le N A, Duley J A, Cowley D M, Shaw P N & Bansal N (2022). Comparing the effects of hydrostatic high-pressure processing vs holder pasteurisation on the microbial, biochemical and digestion properties of donor human milk. Food Chemistry 373: 131545.