High pressure applications in milk treatment for cheesemaking and accelerated ripening

Several studies have been carried out in order to evaluate the effect of high hydrostatic pressure on food components, its impact on microorganisms and enzymes, and the modifications it produces at the nutritional and sensory level. However, practical applications of high pressure treatment have received little attention. This paper examines our recent ongoing work toward the development of high pressure applications, such as the production of raw milk cheeses from high pressure-treated milk and the possibility of cheese ripening acceleration.