Getting past pasteurization: consider high-pressure processing of dairy foods and beverages | Dairy Foods

Getting past pasteurization: consider high-pressure processing of dairy foods and beverages | 2014-09-26 | Dairy Foods.

Dairy products have been a key component of a healthy diet and a source of many nutrients. The industry has employed time-tested and validated thermal pasteurization and sterilization technologies to ensure consumer confidence. However, changes in consumers’ health and wellness-oriented lifestyles and their perceptions about nutrition have redefined the desired attributes in the processed foods they would like to have. Assurance of microbiological safety is no longer sufficient. Consumers would like to retain attributes like freshness, nutrients and few preservatives. Food engineers and scientists have been evaluating various alternative preservation methods such as high-pressure processing (HPP), that not only ensure microbiological safety but also preserve product quality and nutrition. This article provides an overview of the basic principles and potential applications of high-pressure treatment of various dairy foods

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