For about the past 20 years, the food and beverage industry has used high-pressure processing (HPP) to improve the safety of products. Foods such as sliced meats, avocado dips and certain beverages have especially benefited from this technology. Could the dairy industry also profit?
For the most part, the dairy industry is in the early stages of experimenting with high-pressure technology such as HPP. Preliminary results indicate that HPP could provide benefits that include extending the shelf life of dairy products, using fewer preservatives or antimicrobial agents (clean label), and accelerating cheese ripening.