Application of HPP Ultrahigh Pressure Process in Dairy Products
Milk and eggs are important ingredients in a wide range of products. Ultra-high pressure preservation is a scientifically proven, cost-effective way to keep these foods safe while preserving their nutritional, flavor and functional properties.
As a premium, non-thermal processing technology, HPP eliminates relevant pathogens in refrigerated dairy and egg products.
In addition, when applied to raw material processing, HPP can enhance certain properties of dairy ingredients.
HPP is used in a variety of dairy products, such as milk, cheese, yogurt, yogurt dips, yogurt salad dressings and milk drinks, such as milkshakes.
Flexible plastic materials used to pre-package HPP foods must be waterproof and airtight, and able to be compressed by at least 15%. Certain material specifications, such as oxygen and moisture barriers, are critical to extend shelf life.
Because products are HPP-processed after packaging, costly food safety recalls that damage brand reputation can be avoided.
Advantages
• Post-packaging processing ensures food safety – meets regulatory requirements
• Natural product - no heating required, no additives required
• Improve product taste and texture
• Significantly extends shelf life - reduces spoilage and facilitates cross-regional sales
• Improve and maintain product quality over longer shelf life
• New product development, such as probiotic products
Product concept evaluation and application services
Process Validation
Start with access to our experts at the HPP Application Center, where we will provide comprehensive support from initial concept evaluation to in-house inoculation challenge experiments, from product formulation, packaging guidance to HACCP establishment, aiming to accelerate your HPP product to market.
Effect of HPP on Microbial Effects
Effect of HPP on Salmonella inoculated in yogurt sauce
Salmonella inactivation effect
HPP parameter: 551.6MPa/120 seconds
Advantages of HPP ultra-high pressure sterilization
pure physical sterilization
HPP ultra-high pressure sterilization process without adding any chemical preservatives to maintain the original nutritional content and sensory properties of food
Extended shelf life
Because HPP technology can kill microorganisms and inhibit their reproduction, it can significantly extend the shelf life of food.
Efficient sterilization
Can kill all kinds of pathogenic bacteria in food, mold and yeast and other microorganisms to ensure the safety of food
Broad application industry
Suitable for fruit and vegetable juice, meat products, dairy products, fruit and vegetable puree, prefabricated vegetables and other food processing and preservation
Energy saving and environmental protection
Compared to traditional heat treatment processing technology, HPP ultra-high pressure processing process consumes less energy and does not produce industrial "three wastes".
New Market Opportunities
For some products, HPP is the only technology allowed. HPP non-thermal processing technology has been particularly popular in recent years and is sought after by consumers.
You may be concerned about these
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