High Hydrostatic Pressure Processing of Cheese

TLDR

High‑hydrostatic pressure (HHP) is a cutting‑edge food processing technology that can safely preserve products, modify protein and polysaccharide functions, and alter biochemical reactions while largely preserving nutrition and sensory qualities, yet only a few cheese products are commercially available despite promising research and improved cost‑effectiveness. This review examines how HHP directly applied to cheese influences microbiology, ripening, and physicochemical, rheological, and sensory quality, aiming to clarify the technology’s use and highlight areas needing further research. The authors compile and analyze published studies on HHP‑treated cheese to provide a comprehensive overview of its effects and identify research gaps.

Abstract

Abstract: High hydrostatic pressure (HHP) is a cutting‐edge processing technology attracting research and industrial interest in the food sector due to its potential to produce microbiologically safe products, modify the functional properties of proteins and polysaccharides, and alter biochemical reactions without significantly affecting the nutritional and sensory properties of food. Currently, there are only a limited number of pressure‐treated cheese products available in the market. Nevertheless, results from numerous research studies on various cheese varieties seem promising, especially since HHP technology is today more cost‐effective than in the past. Considering the progress made in the application of HHP on cheese during the past 15 years, this paper reviews the direct application of HHP treatments to cheese and the effects it has on its microbiology and ripening process, as well as on quality parameters such as physicochemical, rheological, and sensory properties. Detailed information of published studies is presented with the aim of providing a clear picture of the use of this technology on cheese processing. Areas of research in need of more attention are also identified.