Abstract: In the processing of dairy products, heat treatment is usually used to ensure food safety and extend product shelf life. Being advantageous over thermal processing, ultra-high pressure, a non-thermal processing technology that kills or inhibits contaminating microorganisms in milk, can not only ensure the safety of dairy products and extend the shelf life, but also can have an impact on the sensory quality, nutrient retention and processing properties of milk proteins. In this paper, the recent progress in the effects of ultra-high pressure treatment on the sensory, physicochemical and protein processing properties of milk is reviewed, which will provide a rationale for the application of ultra-high pressure in dairy processing.

Key words: ultra-high pressure, milk, sensory properties, physicochemical properties, processing properties

摘要： 乳品加工过程中通常采用热处理来保证食品安全和延长货架期，与热加工相比，超高压作为一种非热加工 技术不仅能够杀灭或抑制乳中所污染的微生物，保证乳品的食用安全和延长货架期，同时对乳的感官品质、营养保 留及乳蛋白加工特性产生影响。本文综述超高压处理对牛乳感官特性、理化特性及乳蛋白加工特性等影响的研究进 展，为超高压在乳品加工中的应用提供参考。

关键词: 超高压, 牛乳, 感官特性, 理化特性, 加工特性