Effects of high-pressure homogenization on enzyme activity in milk and dairy products

In the dairy industry, microorganisms and enzymes can cause detrimental effects on product quality. Thermal processing treatments are extensively used to inactivate bacteria and enzymes. Although enzymes can be related to technological problems and defects in milk and dairy products, they may also be an important tool for the dairy industry as they contribute to the development of flavor and texture of different milk products, such as ripened cheese. High-pressure homogenization (HPH) is an emerging technology that can modify the structure and conformation of enzymes leading to their activation, stabilization, or inactivation based on the conditions of the treatment applied (pressure, inlet temperature, number of cycles, and others). The impact of HPH treatment on dairy enzymes’ modification (indigenous, endogenous, or exogenous) has been explored in several studies over many years. This book chapter reviews the effect of HPH on milk enzyme activities and discusses their implications in milk and dairy products.