HPP Dairy Products
HPP Allows for Clean-Label Preservation Across a Variety of Dairy Applications
Milk: HPP raw milk is one of the applications that has recently found commercial success. Hiperbaric Bulk technology opens a great opportunity for cold preservation of milk.
Cheese: The high pressure processing of fresh cheese allows to inactivate pathogenic bacteria and improve the shelf life of the product for up to several weeks. In the case of aged cheeses, HPP can accelerate or modify the maturation.
Yogurt: HPP inactivates contaminating microorganisms (yeasts and molds), keeping the enzymes alive (lactic acid bacteria) and preserving the probiotic properties. Yogurt can reach about 3 months of shelf life.
Sandwich Fillings: Cheese-based and mixed with other ingredients, these products can be processed to improve the shelf life and destroy pathogens, while maintaining a high quality taste that is fresh and safe.