Abstract: Ultra high pressure (UHP) is a new technology that puts food under high pressure above 100 MPa, which can improve food quality and kill microorganisms in food. This article summarizes the latest progress in the field of UHP dairy processing, and describes its influence on the quality of raw milk and processed milk, focusing on its advantages in promoting cheese maturation and low-fat, low-salt cheese production. The feasibility and effectiveness of UHP based dairy processing are discussed in order to provide a theoretical basis for better and wider application of UHP as well as improving the quality of dairy products.

Key words: ultra-high pressure, raw milk, processed dairy products, quality, cheese

摘要： 超高压（ultra high pressure，UHP）技术是一种将食品置于100 MPa以上的高压力下处理的新技术，可以改善食品品质和杀灭食品中的微生物。本文总结了国内外UHP乳制品加工领域的最新研究进展，介绍了UHP对原料乳、加工乳品品质的影响，重点阐述了UHP在促进干酪成熟和低脂、低盐干酪生产等方面的优势，探讨了基于UHP乳制品加工的可行性与实效性，以期为UHP技术更好、更广泛地应用及改善乳制品品质提供理论基础。

关键词: 超高压, 原料乳, 加工乳制品, 品质, 干酪