The objective of the invention is to provide an improved method of making healthier juice products inoculated with probiotics, wherein the juice includes but is not limited to apple juice, coconut water, coconut milk, orange juice and/or carrot juice. The present invention relates to a method of pressure treating a juice containing probiotics. Vegetative cells of harmful microorganisms and enzymes are inactivated by applying high pressure while maintaining the activity of the probiotics. The juice preferably is dairy-free. The juice could be any dairy-free juice, such as a fruit juice, a vegetable juice, or their combination. Fruit and/or vegetable juice are prepared by any traditional methods, including but not limited to, washing, extracting by optionally treating with enzyme(s), centrifuging and packing. Probiotics, e.g., probiotics from bacterial spores, such as the spores of Bacillus coagulans and/or Lactobacillus plantarum, stay alive and active in the fruit or vegetable juice after high pressure pasteurization, as well as during the product shelf life.
