High pressure processing of dairy products
Pathogens are a concern for all producers of dairy and cheese products. By incorporating HPP in the production process you effectively eliminate all pathogens in your products. Additionally, as part of a raw materials intervention, HPP can enhance properties of ingredients for further processing of dairy products.
The shelf life of processed dairy products such as cheese, yogurt, and yogurt-based dips and salad dressings is prolonged substantially after a HPP treatment, reducing food waste and increasing market opportunities.
Benefits for the dairy industry
Improves food safety
Meets the food safety requirements of regulatory authorities
Significantly longer refrigerated shelf life
Reduces spoilage, eases market expansion
Improves protein retention
Enhances texture and mouth feel, inhibits syneresis, improves protein retention
Easier and faster to develop new products
Accelerates aging process in certain cheeses and develop new products like cheese breads, colostrum formulation and probiotics.
