Abstract: High hydrostatic pressure (HHP) technology is an important non-thermal physical technology with low energy consumption, no pollution, high efficiency and almost no effect on food quality. Therefore, it has a better application prospect in food processing. As a food for daily consumption, milk and dairy products are rich in nutrient composition and also have many beneficial physiological functions, which are of great value for improving human health and preventing diseases. This paper systematically summarizes the characteristics, mechanisms, and applications of HHP technology in dairy products in recent years. It aims to provide some theoretical reference for the application of HHP technology in scientific research and food processing.