High Hydrostatic Pressure Processing of Cheese

High hydrostatic pressure (HHP) is a cutting‐edge processing technology attracting research and industrial interest in the food sector due to its potential to produce microbiologically safe products, modify the functional properties of proteins and polysaccharides, and alter biochemical reactions without significantly affecting the nutritional and sensory properties of food. Currently, there are only a limited number of pressure‐treated cheese products available in the market. Nevertheless, results from numerous research studies on various cheese varieties seem promising, especially since HHP technology is today more cost‐effective than in the past. Considering the progress made in the application of HHP on cheese during the past 15 years, this paper reviews the direct application of HHP treatments to cheese and the effects it has on its microbiology and ripening process, as well as on quality parameters such as physicochemical, rheological, and sensory properties. Detailed information of published studies is presented with the aim of providing a clear picture of the use of this technology on cheese processing. Areas of research in need of more attention are also identified.