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Resumen:
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The effects of high pressure, from 100 to 400 MPa (14,500 to 58,000 psi) and applied for different periods ( 10 to 60 min), on the biochemical and microbiological characteristics of milk have been investigated. Particular attention was paid to modifications of the cheese-making properties. High pressure slightly improved the microbiological quality of milk without modifying the activity of native milk enzymes such as lactoperoxidase or plasmin. B-Lactoglobulin was denatured by pressures >l00 MPa, but a-lactalbumin and bovine serum albumin were resistant to pressures
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