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How can high-pressure pasteurization preserve milk?
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food preservation
An overview of food preservation.
High-pressure pasteurization (HPP) is a nonthermal method used to extend the shelf life of milk by destroying spoilage-causing microorganisms without the use of high heat.1
While traditional pasteurization relies on heat to eliminate pathogens, HPP achieves similar results through mechanical pressure. Specifically, applying between 200 and 300 megapascals (approximately 2,040 to 3,060 kg per square centimeter) of pressure to milk at a temperature of 30 °C (86 °F) results in a shelf life comparable to that achieved by heating milk to 90 °C (194 °F) for 15 seconds.1
This technique is part of a broader category of nonthermal food preservation technologies designed to improve the safety and storage time of comestibles.1