Raw milk preservation by hyperbaric storage: Effect on microbial counts, protein structure and technological functionality

•HS (150 MPa; 6 days) reduces by 5 log units E. coli and S. aureus in raw skim milk.•HS-induced microbial inactivation is irreversible (for up to 12 days at 4 °C).•Casein micelles serve as local aggregation points for HS-unfolded β-Lactoglobulin.•HS activates milk proteases leading to an increase in proteose-peptones.•Foaming capacity of HS-treated milk increases up to 4 times.