摘要：The effect of high pressure on food products as alternatives to heat treatment has been studied by Hite since 1899. In recent years the high pressure technology was used for microbiological inactivation procedures in dairy. It is stated that the treatments readily inactivated Bacillus subtilis , Escherichia coli , Candida utilis , Pseudomonas fluorescens and their proteases that disrupted the gelation proteases that disrupted the gelation properties of milk and lactic acid bacteria maintained formal structure is due to the cell structure. As a result; some research on a high pressure techniques of milk has been conducted to date and the stability of this new treatment for pasteurization. However the effect of high pressure on spore inactivation and sterilization has been determined as inadequate.
