In this study， the effect of high hydrostatic pressure on the properties of milk protein concentrate (MPC) was evaluated. Results showed that the free sulfhydryl content decreased significantly and the surface hydrophobicity increased with the pressure increasing up to 500 MPa. The content of β-sheet increased significantly while the content of β-turn and random structure decreased. Sodium dodecyl sulfate polyacrylamide gel electrophoresis before and after simulating gastrointestinal revealed that high hydrostatic pressure at 500 MPa for 10 min enhanced the digestibility of MPC. High hydrostatic pressure treatment significantly reduced the immunogenicity of β-lactoglobulin. The changes of digestibility and immunogenicity of MPC might be related to the structural change induced by high hydrostatic pressure treatment.