Abstract: As an advanced non-thermal food processing technology, high pressure processing (HPP) is characterized by low processing temperatures and minimal nutritional loss, demonstrating unique advantages in maintaining food quality. In recent years, its application potential in dairy processing has attracted considerable attention. In the dairy processing sector, HPP has shown potential to replace pasteurization, offering significant value for ensuring dairy safety, extending shelf life, and enhancing product quality. This paper systematically elucidates the differential inactivation effects of HPP on microorganisms in milk, including bacterial vegetative cells and spores. This study investigates the pressure-dependent mechanisms by which HPP modulates the conformational changes of casein micelles and whey proteins, as well as its effects on lipids and carbohydrates. Additionally, this technology can enhance the solubility of minerals and reduce the allergenicity of bovine milk while preserving its bioactive components. Building on the current research, future studies should focus on developing kinetic models for the inactivation of pressure-resistant bacteria and clarifying the mechanisms behind HPP's effects on milk-derived bioactive components. This would help facilitate the large-scale application of this technology in the dairy industry.