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Effect of high pressure processing on the safety, shelf life and quality of raw milk

Stratakos, Alexandros Ch.; Inguglia, Elena S.; Linton, Mark; Tollerton, Joan; Murphy, Liam; Corcionivoschi, Nicolae; Koidis, Anastasios; Tiwari, Brijesh K.


Elena S. Inguglia

Mark Linton

Joan Tollerton

Liam Murphy

Nicolae Corcionivoschi

Anastasios Koidis

Brijesh K. Tiwari


High pressure processing (HPP) was investigated as an alternative to standard raw milk processing. Different pressure levels (400–600 MPa) and exposure times (1–5 min) were tested against artificially inoculated pathogenic E. coli, Salmonella and L. monocytogenes. HPP effectively inactivated bacterial concentration by 5 log CFU/ml. The most effective HPP conditions in terms of pathogen reduction were subsequently utilised to determine the effect of pressure on microbiological shelf life, particle size and colour of milk during refrigerated storage. Results were compared to pasteurised and raw milk. HPP (600 MPa for 3 min) also significantly reduced the total viable counts, Enterobacteriaceae, lactic acid bacteria and Pseudomonas spp. in milk thus prolonging the microbiological shelf life of milk by 1 week compared to pasteurised milk. Particle size distribution curves of raw, pasteurised and HPP milk, showed that raw and HPP milk had more similar casein and fat particle sizes compared to pasteurised milk. The results of this study show the possibility of using HPP to eliminate pathogens present in milk while maintaining key quality characteristics similar to those of raw milk.


Stratakos, A. C., Inguglia, E. S., Linton, M., Tollerton, J., Murphy, L., Corcionivoschi, N., …Tiwari, B. K. (2019). Effect of high pressure processing on the safety, shelf life and quality of raw milk. Innovative Food Science and Emerging Technologies, 52, 325-333.

Journal Article Type Article
Acceptance Date Jan 11, 2019
Online Publication Date Jan 14, 2019
Publication Date Mar 1, 2019
Deposit Date Jun 17, 2019
Journal Innovative Food Science and Emerging Technologies
Print ISSN 1466-8564
Publisher Elsevier
Peer Reviewed Peer Reviewed
Volume 52
Pages 325-333
Public URL
Publisher URL
Additional Information Additional Information : This is the author's accepted manuscript. The final published version is available here:


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