A process for treating milk

Abstract

A method of treating milk comprising the steps of: a homogenization step in which the milk is maintained at a temperature of less than about 60 DEG C; and a high pressure treatment step wherein the milk is subjected to an elevated pressure of greater than about 350 MPa during the high pressure treatment step wherein the elevated pressure of the high pressure treatment step does not cause the temperature of the milk to increase beyond a limiting temperature of about 60 DEG C.

Description

(19) State Intellectual Property Office (12) Invention Patent Application (10) Application Publication Number (43) Application Publication Date (21) Application Number 202511738033.0 (22) Application Date 2016.07.01 (30) Priority Data 2015902620 2015.07.03 AU (62) Divisional Application Data 201680039283.8 2016.07.01 (71) Applicant Naturu Private Limited Address Queensland, Australia (72) Inventor J.J. Hastings (74) Patent Agency Yongxin Patent & Trademark Agency Co., Ltd. 72002 Patent Attorney Wang Jianlin Xiaohong (51) Int.Cl. A23B 11 / 10 (2025.01) A23B 2 / 10 (2025.01) (54) Title of the Invention: A Method for Processing Milk (57) Abstract: A method for processing milk includes the following steps: a homogenization step, wherein the milk is maintained at a temperature below about 60°C; and a high-pressure processing step, wherein during the high-pressure processing step, the milk is subjected to an increased pressure above about 350 MPa, wherein the increased pressure of the high-pressure processing step does not cause the temperature of the milk to rise above a limit temperature of about 60°C. Claims 1 page, Description 6 pages, Drawings 1 page, CN 121242084 A 2026.01.02 CN 1 21 24 20 84 A 1. A method for processing milk, comprising the steps of: a homogenization step, wherein the milk is maintained at a temperature below 60°C; and a high-pressure processing step, wherein during the high-pressure processing step, the milk is subjected to an increased pressure above 350 MPa, wherein the increased pressure of the high-pressure processing step does not cause the milk temperature to rise above a limit temperature of 60°C, wherein during the high-pressure processing step, the increased pressure of the high-pressure processing step causes the milk temperature to rise to at least about 45°C, and wherein the high-pressure processing step is performed by packaging the milk into a sealed container and immersing the sealed container in a fluid, wherein the fluid is subsequently pressurized, thereby subjecting the milk to the increased pressure. 2. The method of claim 1, wherein during the high-pressure processing step, the increased pressure of the high-pressure processing step causes the milk temperature to rise to 50°C to 55°C. 3. The method of claim 1 or 2, wherein during the high-pressure treatment step, the milk is subjected to an increased pressure of 500 MPa to 750 MPa. 4. The method of any preceding claim, wherein the milk is subjected to an increased pressure of 600 MPa. 5. The method of any preceding claim, wherein the milk is subjected to high pressure for 3 minutes or less, or 4 minutes or less, during the high-pressure treatment step.6. The method of any of the preceding claims, further comprising the step of precooling the milk to an initial temperature prior to the high-pressure processing step, wherein the initial temperature is selected such that the temperature of the milk does not exceed 60°C during the high-pressure processing step. 7. The method of any of the preceding claims, wherein the initial temperature is selected such that the temperature of the milk rises to a range of 50°C to 55°C during the high-pressure processing step. 8. The method of any of the preceding claims, wherein the initial temperature is between 33°C and 37°C. 9. The method of any of the preceding claims, wherein the temperature of the fluid prior to pressurization is the same as the initial temperature. 10. A method of processing milk, comprising the steps of: (a) obtaining milk from an animal and storing the milk at a temperature of 0°C to 4°C; and, (b) clarifying the milk; and, (c) homogenizing the milk at temperatures of 50°C and 55°C; and, (d) filling the milk into a sealed container; and, (e) cooling the milk to an initial temperature; and, (f) pressurizing the homogenized milk, wherein the packaged milk is immersed in a fluid under increased pressure of more than 500 MPa; and, (g) cooling the packaged milk to a temperature below 4°C after the pressurization step, wherein the initial temperature is selected such that the temperature of the milk rises to 50°C to 55°C during the pressurization step. Claims 1 / 1 page 2 CN 121242084 A Method of Processing Milk

[0001] This application is a divisional application of Chinese Patent Application 201680039283.8 entitled “A Method of Processing Milk”, filed on July 1, 2016. Technical Field

[0002] This invention generally relates to a method for processing milk and dairy products processed by this method. Background of the Invention Raw milk often contains microorganisms / pathogens that may be unsafe for human consumption. Methods for processing raw milk to produce safe levels of pathogens for human consumption are known. These methods, known as pasteurization, involve exposing milk to high temperatures.

[0004] The most common pasteurization method involves heating milk to a temperature of about 72.5°C for about 15 seconds to produce milk with safe levels of pathogens for human consumption, with a shelf life of about 14 days. Milk produced by this method is generally referred to simply as pasteurized milk, fresh milk, or fresh pasteurized milk.

[0005] Ultraheat sterilization (UHT) of milk involves pasteurizing milk at a temperature exceeding 135°C for about 4 seconds to produce milk known as UHT milk, which has a relatively stable shelf life. Pasteurizing milk at a temperature of about 121°C produces milk known as extended shelf-life milk (ESL), which has a shelf life of about 21 to 31 days.

[0006] The temperature required for pasteurization of milk causes significant denaturation of milk proteins and enzymes, as well as changes in some sensory properties of milk with increasing heat processing.As a result, pasteurization reduces the nutritional quality of milk, and the degree of reduction increases with increasing processing temperature. Therefore, there is a trade-off between nutritional value and shelf life; pasteurized milk has higher nutritional quality and a shorter shelf life than ESL or UHT milk. The short shelf life of pasteurized milk makes it difficult to transport and sell in some markets, particularly in markets where milk consumers are located in areas without significant dairy processing industries. These types of markets often only offer nutritionally deficient but long-shelf-life ESL or UHT milk.

[0007] Therefore, there is a need to produce milk with high nutritional value and extended shelf life by retaining key proteins and enzymes.

[0008] References to any prior publications (or information derived therefrom) or any known subject matter in this specification are not and should not be considered as confirmation or admission, or any form of implication that prior publications (or information derived therefrom) or known subject matter form part of the common general knowledge in the field of the efforts covered by this specification. Summary of the Invention The present invention seeks to provide methods and products with improved features and performance.

[0010] According to a first aspect, the present invention provides a method for processing milk, comprising the steps of: a homogenization step, wherein the milk is maintained at a temperature below about 60°C; and a high-pressure processing step, wherein the milk is subjected to an increased pressure above about 350 MPa, wherein during the high-pressure processing step, the increased pressure does not cause the milk temperature to rise above a limit temperature of about 60°C.

[0011] According to another aspect, the present invention provides a method according to the first aspect, wherein the increased pressure of the high-pressure processing step causes an increase in the temperature of the milk, such that during the high-pressure processing step, the milk temperature rises to at least about 45°C. Specification 1 / 6 pages 3 CN 121242084 A

[0012] According to another aspect, the present invention provides a method according to the first aspect, wherein the increased pressure of the high-pressure processing step causes an increase in the temperature of the milk, such that during the high-pressure processing step, the milk temperature rises to about 50°C to about 55°C.

[0013] According to another aspect, the present invention provides a method according to the first aspect, wherein during the high-pressure processing step, the milk is subjected to an increased pressure of about 500 MPa to about 750 MPa.

[0014] According to another aspect, the present invention provides a method according to the first aspect, wherein milk is subjected to an increased pressure of about 600 MPa.

[0015] According to another aspect, the present invention provides a method according to the first aspect, wherein milk is subjected to an increased pressure for a period of time in a high-pressure treatment step, such that the pathogen level in the milk is reduced to a level substantially safe for human consumption.

[0016] According to another aspect, the present invention provides a method according to the first aspect, wherein milk is subjected to an increased pressure for about 3 minutes or less, or about 4 minutes or less, in a high-pressure treatment step.

[0017] According to another aspect, the present invention provides a method according to the first aspect, further comprising a step of pre-cooling the milk to an initial temperature prior to the high-pressure processing step, wherein the initial temperature is selected such that the temperature of the milk does not exceed 60°C during the high-pressure processing step.

[0018] According to another aspect, the present invention provides a method according to the foregoing aspect, wherein the initial temperature is selected such that the temperature of the milk increases to a range of about 50°C to about 55°C during the high-pressure processing step.

[0019] According to another aspect, the present invention provides a method according to the foregoing aspect, wherein the initial temperature is about 33°C to about 37°C.

[0020] According to another aspect, the present invention provides a method according to the first aspect, wherein the high-pressure processing step is performed by packaging the milk into a sealed container and immersing the sealed container in a fluid, wherein the fluid is subsequently pressurized such that the milk is subjected to increased pressure.

[0021] According to another aspect, the present invention provides a method according to the first aspect, wherein the temperature of the fluid prior to pressurization is substantially the same as the initial temperature.

[0022] According to another aspect, the present invention provides a method according to the first aspect, further comprising a step of subjecting the milk to UV treatment and / or ozone treatment and / or centrifugal sterilization.

[0023] According to another aspect, the present invention provides a method according to a first aspect, wherein the method is used to process milk obtained from bovine animals, sheep animals, goat animals, bubaline animals, or cardinal animals.

[0024] According to another aspect, the present invention provides a method according to a first aspect, wherein the method further includes a step of cooling the milk to a temperature below about 4°C after a high-pressure processing step.

[0025] According to another aspect, the present invention provides a method according to a first aspect, wherein the method further includes a step of standardizing the milk to a certain fat content.

[0026] According to another aspect, the present invention provides a method according to a first aspect, wherein the method is completed within about 72 hours of obtaining milk from an animal or within about 48 hours of obtaining milk from an animal.

[0027] According to a second aspect, the present invention provides a method for processing milk, comprising the steps of: (a) obtaining milk from an animal and storing the milk at a temperature of about 0°C to about 4°C; (b) clarifying the milk; and (c) homogenizing the milk at temperatures of about 50°C and about 55°C; and (d) filling the milk into a sealed container; and (e) cooling the milk to an initial temperature; and (f) pressurizing the homogenized milk, wherein the packaged milk is immersed in a fluid and subjected to an increased pressure of more than about 500 MPa; and (g) cooling the packaged milk to a temperature below about 4°C after the pressurization step, wherein the initial temperature is selected such that the temperature of the milk increases to about 50°C to about 55°C during the pressurization step.

[0028] According to a third aspect, the present invention provides milk produced by any of the foregoing aspects.Specification 2 / 6 pages 4 CN 121242084 A

[0029] According to another aspect, the present invention provides milk according to a third aspect, wherein the milk has a shelf life of about 60 days to about 90 days.

[0030] According to one aspect, the present invention provides a method for processing milk, wherein the method includes the steps of: a homogenization step; and a high-pressure treatment step, wherein the milk is subjected to increased pressure.

[0031] Advantageously, compared with milk produced by conventional methods, the method of the above aspects can produce milk with reduced pathogen levels, while providing milk with improved nutritional value, sensory characteristics and shelf life. Brief Description of the Drawings From the following description of at least one preferred but non-limiting embodiment given by way of example only in conjunction with the accompanying drawings, exemplary embodiments will become apparent.

[0033] FIG1 shows a flowchart of a method according to the present invention.

[0034] Preferred Embodiments In the drawings incorporated for the purpose of illustrating the features of the exemplary embodiments, the same reference numerals are used throughout the drawings to identify the same parts.

[0035] Referring to FIG1, a flowchart of a method for processing milk according to an embodiment of the present invention is depicted. The method uses high pressure instead of pasteurization to remove bacteria and other pathogens from the milk. The use of high-pressure treatment of milk allows the method to be carried out at a lower temperature than conventional pasteurization methods, thereby avoiding the degradation of certain proteins and enzymes associated with high-temperature processing of milk. The described method can also produce milk with a longer stable shelf life than pasteurized milk. The described method can also avoid certain sensory changes to milk that can occur due to pasteurization, particularly high-temperature pasteurization used to produce UHT milk. The method of Figure 1 includes the following steps: homogenizing milk 1, cooling milk to an initial loading temperature 2, transferring milk to a sealed container 3, subjecting the milk in the sealed container to a high-pressure treatment step 4, and cooling milk 5. However, certain optional steps may also be used in the method for processing milk described herein.

[0036] In this example embodiment, raw milk is typically obtained by milking animals on a farm and can be cooled to a temperature of about 0°C to about 4°C as quickly as feasible after milking. The pre-cooled milk can then be transported to a processing site, where it can be stored in large vats at temperatures of about 0°C and about 4°C for processing.

[0037] The stored milk can then be passed through a clarifier to remove certain foreign materials and help minimize any possible sedimentation effects during subsequent milk homogenization.

[0038] The milk can then undergo a preheating step, wherein the milk can be preheated to about 45°C and about 60°C, and preferably in the range of about 50°C and 55°C. Once the milk has been preheated, it can undergo a homogenization step 1, wherein the milk is homogenized while the milk temperature is maintained at about 45°C and 60°C, and preferably in the range of about 50°C and 55°C.Homogenizing milk at temperatures below about 45°C can cause harmful effects in the milk, such as premature rancidity and precipitation of leukocytes and epithelial cells. If the milk is heated to temperatures above about 60°C or about 58°C, denaturation of phosphatases, casein, and whey proteins may begin, thereby reducing the nutritional quality of the milk. It has been found that maintaining the milk temperature in the range of about 50°C to 55°C during homogenization buffers the harmful effects experienced by the milk outside the range of about 45°C to about 60°C.

[0039] Homogenization of milk reduces the size of fat globules in the milk and disperses the reduced globules evenly throughout the milk. In this step, the milk is passed through a pore under pressure to reduce the size of the fat globules so that they are evenly dispersed throughout the remaining milk. Homogenization step 1 can be performed at a milk temperature above about 25°C (i.e., above ambient temperature) and below about 60°C. In some preferred embodiments, the homogenization step can be performed at a temperature of about 45°C to about 55°C.

[0040] After homogenization, the milk can be delivered to a temperature-controlled balancing tank 2. The balancing tank is configured to reduce the temperature of the milk to below the range of 45°C to 60°C, or preferably below the range of about 50°C to about 55°C, as per page 3 / 6 of the specification (CN 121242084 A). The balancing tank is also configured to maintain the temperature of the milk above the initial loading temperature of the downstream high-pressure processing step. After the milk has passed through the temperature control of the balancing tank 2, the milk can be transferred to the filling head. In some embodiments, the balancing tank may be located at a higher height than the filling head, so that the milk can flow to the transfer head under the influence of gravity.

[0041] The filling head dispenses the milk into individual packages 3, which can then be sealed. The packages may be PET bottles, glass bottles, pouches, or any other suitable packaging.

[0042] The packaged milk can then undergo a high-pressure processing step 4. In the high-pressure processing step, the packaged milk is immersed in a fluid (e.g., water) in a high-pressure processing chamber and exposed to increased pressure. As the pressure inside the autoclave increases, a fluid uniformly applies hydrostatic pressure to the packaged milk. It has been found that subjecting packaged milk to elevated pressure for a defined period of time can inactivate certain pathogens in the milk, resulting in milk with pathogen levels that are substantially safe for human consumption. It has also been found that autoclaving results in a longer stable shelf life for milk than pasteurized milk, allowing it to be transported to markets too far for pasteurized milk to access before its expiration date.

[0043] The elevated pressure applied to the milk during the autoclaving step can range from about 350 MPa to about 1500 MPa, although other pressures may also be used. Higher pressures may require the milk to be exposed to the elevated pressure for a shorter time compared to lower pressures, resulting in higher milk yields throughout the processing steps. However, higher pressures may require more expensive equipment and involve higher associated operating costs compared to lower pressures.Similarly, lower pressures may require longer exposure times to the increased pressure, which can affect the commercial viability of the method in some cases. In one example embodiment, the autoclaving step exposes packaged milk to an increased pressure of approximately 600 MPa for about 3 minutes to inactivate certain pathogens within the milk. Performing an autoclaving step can help avoid higher pressures that could complicate the process and increase costs. It was also found that such pressures produced milk with pathogen levels that are substantially safe for human consumption within a timeframe of approximately 3 minutes. The approximately 3-minute timeframe is advantageous because longer timeframes could reduce the commercial viability of autoclaving steps for batch operations compared to other sterilization methods, although in some embodiments, processing times of 4 minutes or approximately 5 minutes are acceptable. However, it should be understood that the exact time required to reduce pathogen levels in the autoclaving step can be a function of the properties of the milk being processed. For example, milk with a high pathogen load may require a longer autoclaving time to adequately reduce pathogen levels. Similarly, milk with relatively low pathogen loads may require shorter processing times under high pressure to achieve sufficient pathogen mortality, allowing for the use of pressures below 600 MPa to achieve sufficient pathogen mortality in about 3 minutes or less. In some non-limiting embodiments, it has been found that pressure increases from about 500 MPa to about 750 MPa in the high-pressure processing step have produced acceptable results within an acceptable timeframe, although it should be understood that certain parameters, such as the initial pathogen load of the milk and the type of pathogens present in the milk, may affect the operating parameters of the high-pressure processing step. In some embodiments, the milk may be subjected to increased pressure for a short timeframe of about 2 minutes or less, or about 1 minute or less, or less than about 45 seconds.

[0044] The initial loading temperature of the fluid in the high-pressure processing step may be selected to increase the mortality of certain pathogens in the milk to make the milk safer for human consumption. The loading temperature may also take into account the temperature rise that may occur in the high-pressure processing chamber due to the increased pressure. It is not desirable to be bound by theory, but an increase of about 3°C ​​to 4°C is expected for every 100 MPa increase in pressure within the chamber. Therefore, a loading temperature of approximately 33°C to approximately 37°C can be selected as the temperature in the high-pressure processing chamber at approximately 600 MPa, so that when the processing chamber is pressurized from atmospheric pressure to 600 MPa, the temperature can rise from 33°C to 37°C to approximately 50°C to 55°C. Maintaining the milk temperature at 50°C to 55°C will advantageously avoid temperatures of approximately 60°C or approximately 58°C, at which temperatures some nutrients in the milk may begin to denature.High-pressure treatment at relatively high temperatures, such as about 50°C to about 55°C, may be beneficial to help promote the mortality rate of pathogens in milk, particularly those that may exhibit some high-pressure resistance, while keeping the temperature below about 58°C or about 60°C to avoid a reduction in certain nutritional and / or sensory properties of the milk. However, it has been found that high-pressure treatment of milk at about 45°C or lower can provide acceptable results; however, lower temperatures may require longer high-pressure treatment steps or be carried out at higher pressures. Surprisingly, it has been found that, among commercially viable methods compared to pasteurization, the combination of elevated pressure and elevated temperature below about 60°C produces milk with pathogen levels that are substantially safe for human consumption. Milk produced by this method can also have improved sensory and nutritional properties and a longer shelf life compared to pasteurized milk.

[0045] It is further noted that a high-pressure treatment step on the milk may be beneficial, with the temperature increased to approximately the lower limit of about 45°C or about 50°C to help reduce pathogen levels, but below approximately the upper limit of about 60°C to avoid or minimize a reduction in the nutritional value and / or sensory properties of the milk.

[0046] It has also been found that temperature schemes for treating milk can facilitate the germination of certain spore-forming pathogens, such as Bacillus cereus, so that the germinating spores can be inactivated by the increased pressure of the high-pressure treatment step. For example, it has been found that in a high-pressure treatment step operating at an increased pressure of about 600 MPa, an initial loading temperature of about 33°C to 37°C, resulting in a milk temperature of about 50°C to about 55°C, facilitates the germination of certain spore-forming pathogens, so that the germinating spores can be more easily inactivated by the increased pressure of the high-pressure treatment step. Furthermore, in the initial stage of the high-pressure treatment step, the pressure is increased to a specified increased pressure. In the initial stage of increased pressure, these lower pressures, combined with the temperature scheme of this method, can further aid the germination of spore-forming pathogens, leading to easier pathogen killing under increased pressure. In this way, the temperature and pressure scheme can lead to increased mortality of certain spore-forming pathogens such as Bacillus cereus if the high-pressure treatment step can result in such mortality.

[0047] It has been found that homogenizing milk at temperatures of about 45°C and 60°C, preferably about 50°C and 55°C, followed by subjecting the homogenized milk to a high-pressure treatment step, results in milk with substantially reduced pathogen levels, as well as improved nutritional value, shelf life, and sensory properties compared to milk produced by pasteurization.

[0048] In some preferred embodiments, the temperature of the fluid used to pressurize the high-pressure treatment chamber can be preheated to the same or similar temperature as the initial loading temperature of the milk in the high-pressure treatment step.By preheating the fluid, the increased pressure will raise the fluid temperature to approximately the same level, as the increased pressure will raise the temperature of the packaged milk. In this way, for the reasons described above, heat transfer between the fluid and the packaged milk will be minimized, thereby simplifying the method of controlling the temperature of the packaged milk at approximately 45°C to approximately 60°C, or approximately 50°C to approximately 55°C.

[0049] After the high-pressure treatment of the milk, the packaged milk is at a relatively high temperature, for example, approximately 50°C to 55°C, making it possible to cool it for subsequent storage and transportation. Cooling can be achieved by any suitable cooling method step, for example by spraying cold water over and around the packaged milk to lower the milk temperature to below 4°C. Another cooling method step may be an instantaneous cooling step, in which the packaged milk is subjected to a depressurized environment, thereby lowering the temperature of the packaged milk. Cooling the milk by these methods results in a rapid decrease in temperature, limiting the time the milk is exposed to high temperatures, which can lead to an extended shelf life of the milk. Once the internal temperature of the milk is below approximately 4°C, the milk can be transferred to a cold storage room and stored below 4°C until the milk is subsequently distributed to the market.

[0050] Milk treated with a high-pressure process for a sufficient time can exhibit significantly reduced pathogen levels. Pathogen levels may be at or near human-safe levels. Pathogen levels may be the same as or similar to those of milk treated by pasteurization.

[0051] In some cases, depending on the initial pathogen load and the type of pathogen present in the milk, further treatment in addition to the high-pressure processing step may be required to reduce pathogen levels in the milk. In some embodiments, if desired, UV or ozone treatment of the milk may be performed to further reduce pathogen levels. In some embodiments, a centrifugation sterilization step may also be performed prior to the high-pressure processing step to reduce the pathogen load in the milk. For example, when the milk being processed has a particularly high initial pathogen load, it may be advantageous to use one of these additional processing steps prior to the high-pressure processing step.

[0052] The methods described herein can be used to process standardized milk to produce treated milk with various fat and SNF levels, such as skim milk.

[0053] As used herein, milk refers to a fluid produced by the mammary glands of mammals. Milk is an emulsion or colloid of butterfat globules in an aqueous fluid containing aggregates of dissolved carbohydrates, proteins, and minerals. The methods described herein can be used to process milk from any animal, including cows, sheep, goats, African antelopes, and cardinals. The milk processing methods described herein are completed within 72 hours, preferably 48 hours, of obtaining milk from these animals.Milk processed within such a timeframe can exhibit improved sensory properties and may further demonstrate an increased shelf life.

[0054] Milk produced by the methods for processing milk described herein can have certain advantages over milk processed by other methods, such as in preserving the nutritional components of the milk and producing milk with improved sensory properties compared to pasteurized or ESL milk. Furthermore, milk processed by the methods for processing milk as described herein can exhibit a shelf life of more than about 45 days, or about 60 to 90 days or longer, thus exceeding the shelf life of pasteurized milk. This extended shelf life allows the milk to be transported to distant markets by economical methods such as sea freight, enabling milk with good nutritional and sensory properties to enter distant markets at an economical cost.

[0055] Many modifications will be apparent to those skilled in the art without departing from the scope of the invention. Instruction sheet 6 / 6 Page 8 CN 121242084 A Figure 1 Instruction drawing 1 / 1 Page 9 CN 121242084 A Abstract A process for treating milk consists of the steps of: a homogenization step in which the milk is maintained at a temperature of less than about 60℃; and a high pressure treatment step wherein the milk is subjected to an elevated pressure of greater than about 350 MPa during the high pressure treatment step wherein the elevated pressure of the high pressure The treatment step does not cause the temperature of the milk to increase beyond a limiting temperature of about 60℃.

Claims

1. A method for processing milk, comprising the following steps: The homogenization step, in which the milk is kept at a temperature below 60°C; and, A high-pressure treatment step, wherein during the high-pressure treatment step, the milk is subjected to an increased pressure of more than 350 MPa, wherein the increased pressure of the high-pressure treatment step does not cause the milk temperature to rise above a limit temperature of 60°C, wherein during the high-pressure treatment step, the increased pressure of the high-pressure treatment step causes the milk temperature to rise to at least about 45°C, and wherein the high-pressure treatment step is carried out by packaging the milk into a sealed container and immersing the sealed container in a fluid, wherein the fluid is subsequently pressurized, thereby subjecting the milk to the increased pressure.

2. The method of claim 1, wherein during the high-pressure processing step, the increased pressure of the high-pressure processing step causes the milk temperature to rise to 50°C to 55°C.

3. The method of claim 1 or 2, wherein during the high-pressure processing step, the milk is subjected to an increased pressure of 500 MPa to 750 MPa.

4. The method of any of the preceding claims, wherein the milk is subjected to an increased pressure of 600 MPa.

5. The method of any of the preceding claims, wherein the milk is subjected to high pressure for 3 minutes or less or 4 minutes or less in the high-pressure treatment step.

6. The method of any of the preceding claims further includes the step of precooling the milk to an initial temperature prior to the high-pressure processing step, wherein the initial temperature is selected such that the temperature of the milk does not exceed 60°C during the high-pressure processing step.

7. The method of any of the preceding claims, wherein the initial temperature is selected such that the temperature of the milk rises to a range of 50°C to 55°C during the high-pressure processing step.

8. The method of any of the preceding claims, wherein the initial temperature is between 33°C and 37°C.

9. The method of any of the preceding claims, wherein the temperature of the fluid prior to pressurization is the same as the initial temperature.

10. A method for processing milk, comprising the following steps: (a) Obtaining milk from animals and storing milk at temperatures between 0°C and 4°C; and, (b) Clarified milk; and, (c) Homogenize the emulsion at temperatures of 50°C and 55°C; and, (d) Pour the milk into a sealed container; and, (e) Cool the milk to its initial temperature; and, (f) High-pressure homogenized milk, wherein packaged milk is immersed in a fluid and subjected to elevated pressures exceeding 500 MPa; and, (g) After the high-pressure processing step, the packaged milk is cooled to a temperature below 4°C. The initial temperature is selected such that the temperature of the milk rises to 50°C to 55°C during the high-pressure processing step.

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