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.