Dairy products

Milk and cheese are the base of a wide range of products. High pressure processing is a scientifically proven, cost-effective way to ensure the safety of these foods while preserving all the nutrients, flavours and functional attributes.

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.

Related products

High Pressure Processing Presses

Food Processing
Quintus HPP presses utilize cold water for inactivating foodborne pathogens and extending the refrigerated shelf life of food and beverages, without the use high temperatures and preservatives.

How we help our customers

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HPP Supporting Dairy Products

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HPP Supporting Dairy Products
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HPP Supporting Dairy Products

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HPP Supporting Plant Based Foods

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Quintus Care Program for HPP Food Presses

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White paper

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