High-pressure processing is another non-thermal method with the potential for inactivation of microbial and certain enzymes in food products, thereby extending shelf-life of the product [226] . While the high-pressure process also generates heat during the treatment of the sample, lowering the initial temperature of the sample allows for control of the maximum temperature reached to be maintained within a desired range [227] . To be effective in inactivating bacterial spores, high-pressure processing needs to be combined with moderate temperature treatment [228] . Moderate to extensive loss of immunoactivity of IgG may occur depending on the conditions used for high-pressure processing of colostrum or other IgG-containing fluids [227, 229] . High-pressure processing also has been used for human breast milk with minimal effect on the milk IgA [230] .