It has been reported that, on the HPP treatment of milk (pH6.7) in the range 100–800 MPa and 20 ◦C, β-LG was considerably lessstable to denaturation than α-LA; denaturation of β-LG occurred atpressures >100 MPa and reached almost 100% after treatment at 600MPa (Huppertz et al., 2004).