high-pressure processing - Page 1

Items Tagged with 'high-pressure processing'

ARTICLES

Hispanic cheeses make their mark

Overcoming challenges and embracing opportunities in the cheese market.

Khilendra Bhanduriya

August 5, 2022

Overcoming challenges and embracing opportunities in the cheese market.

High-pressure processing destroys pathogens

The HPP step takes place after the food or beverage is packaged.

Kathie Canning

June 26, 2019

Dairy processors have long relied on pasteurization, which applies mild heat to a product for a set amount of time, to eliminate pathogens and extend the shelf life of products. Unfortunately, the process can negatively impact the sensorial and nutritional aspects of the product.

American Pasteurization Co. acquires FreshCo Foods

The acquisition adds co-manufacturing to American Pasteurization’s breadth of services.

January 24, 2019

The acquisition adds co-manufacturing to American Pasteurization’s breadth of services.

Reducing safety risks in dairy products

The industry is focusing on developing new processes and technologies that have a significant impact on safety but a minimal impact on the product.

John A. Lucey Ph.D., Director, Center for Dairy Research

August 8, 2017

Ensuring consumer safety through innovative technologies that improve product safety is a critical priority for the dairy industry. Important pillars of a safe dairy product include having high-quality raw materials, proper storage temperatures, proper pasteurization and good sanitation procedures.

Under pressure

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

New technologies don’t use heat to preserve dairy foods. The microbiological quality of pressure-treated milk is comparable to that of thermally pasteurized milk.

September 26, 2014

High-pressure-based technologies have the potential to preserve natural freshness as well as the sensory and nutritional qualities of a variety of
dairy products.

The global cosmetics market is undergoing a major shift towards the use of natural bioactive ingredients as consumers grow more skeptical of traditional formulations and demand greater transparency and sustainability.

Reverse osmosis (RO) membranes are well established in dairy processing but continue to evolve to improve performance, reduce energy use, and increase operational longevity.