Thanks. That one name you provided - Hiperbaric - answered all my questions and settled this argument so far as I'm concerned.

For those who want to see how it works, [here's a video](https://youtu.be/6LMgSRewsuQ?t=90) showing one of their machines in action.

So this is what I got from the video:

* Yes, the walls of the pressure vessel need to be very thick. In this case, they're using a vessel shaped like a cylinder, and the walls look to be about 2 feet thick.

* This is a slow process because it works in batches. You load a batch of your product, seal the container, bring it to working pressure, then hold for 3-4 minutes. Then you relieve the pressure, open the container, and take your product out. The entire cycle takes about 5-6 minutes.

* Therefore, you can do about 10 cycles an hour. The capacity of their bigger machine is 300 kg times 10 cycles, or about 3 tons of product an hour.

* So it seems to me that this will be a relatively small niche product. Even if you chained a dozen of their biggest machines, you'd get about 30-40 tons per hour. Average dairies, on the other hand, process many tens of thousands of tons per day.

As a consequence of the smaller volumes, I'm guessing that it will be fairly expensive compared to regular pasteurized milk.