This seems like it would be a great way to make long lasting milk which doesn't taste like UHT milk. Apparently it does work, but perhaps regulation hasn't caught up with it yet [0].

Edit: Seems that it may not be as effective in milk because of a pressure resistant enzyme [1]

0: https://www.hiperbaric.com/en/hpp-milk-high-pressure-process...

1: https://www.foodnavigator.com/Article/2022/03/11/hpp-milk-co...