“…Furthermore, HP treatment does not impair rennet coagulation or cheese-making properties of milk; in fact, it can actually reduce RCT (100 -300 MPa; Johnston et al, 1998;Lopez-Fandino et al, 1996;Lopez-Fandino, Ramos, & Olano, 1997;Needs et al, 2000;Zobrist, Huppertz, Uniacke, Fox, & Kelly, in press), increase the rate of coagulum formation and the strength of the coagulum (Landfeld, Novotna, & Houska, 2002;Needs et al, 2000;Zobrist et al, in press), and increase the rate of acidification by starter cultures (Huppertz, Fox, & Kelly, 2004d). However, the application of HP as a pretreatment of milk may limit the cost of HP processing, which is 5 -20 times higher than thermal treatment, particularly due to the high capital investment required (Van den Berg, Hoogland, Lelieveld, & Van Schepdael, 2002).…”