Abstract: Ultra-high pressure homogenization is a newly emerging processing technology. Compared with traditional thermal processing and static high pressure processing, dynamic ultra-high pressure processing has several advantages such as continuity, economy and lower thermal load. With increasing pressure, the effects of shear, turbulence and cavitation caused by high pressure homogenization increases sharply. The temperature of products increases instantaneously during ultra-high pressure processing, which provides a new way for sterilization and enzymatic inactivation in milk. This review article summarizes the application of ultra-high pressure homogenization for sterilization and enzymatic inactivation in milk. Existing studies have shown that ultra-high pressure homogenization can sterilize all microorganisms except Bacillus, and this effect is related to inlet temperature and pressure. Furthermore, temperature has a greater effect on enzymatic inactivation than pressure.

Key words: ultra-high pressure homogenization; sterilization; microorganism; enzyme; dairy products

摘要： 超高压均质作为一种新兴的加工方式，与传统热处理和静态超高压相比，动态超高压处理具有可连续化、经济及热负荷低等诸多优点。随着压力的提高，高压均质带来的剪切、湍流和空化现象急剧增加，产品在处理过程中的温度瞬间增加，这为牛乳的杀菌和灭酶提供了新的途径。本文总结超高压均质在牛乳微生物和酶中的应用研究，现有的研究表明超高压均质对芽孢菌以外的微生物具有比较明显的杀灭效果，且与进样温度和压力相关。同时在超高压均质过程影响灭酶的因素中，温度相较于压力对酶活力的影响更大。

关键词: 超高压均质；灭菌；微生物；酶；乳制品