High Pressure Processing (HPP) for Dairy Products: Safe, Additive-Free and with A Longer Shelf Life

Описание: 🌟 Discover how High Pressure Processing (HPP) is revolutionizing the dairy industry 🌟

In this video, we explain all the benefits of High Pressure Processing (HPP) for the dairy sector: it guarantees 100% safe products, with several weeks of shelf life and no need for additives. 🧀🥛

🔍 What is HPP? High Pressure Processing (HPP) is a cold preservation technology that uses high pressure to eliminate pathogens and extend the shelf life of dairy products without altering their taste or nutritional value. 🌡️🔬

🛡️ Benefits of HPP for dairy:

Food safety: Inactivates Listeria and other spoilage and pathogenic microorganisms.
Longer shelf life: Keeps dairy products fresh for weeks or even months.
No additives: Enables the development of clean-label products.
As a non-thermal process, it preserves the taste and nutritional quality of dairy.

👩‍🔬 Applications in the dairy industry: From milk and yogurt to cheeses and smoothies, HPP technology adapts to a wide range of dairy products, always ensuring the highest quality and safety. 🥛🧀

🔔 Don’t miss this video and learn how HPP can transform your dairy products!

💡Finally, at Hiperbaric we offer free testing at our HPP Incubators in Burgos (Spain), Miami (USA), and Shanghai. The Hiperbaric Applications Department, made up of PhDs and HPP specialists, provides full technical support throughout the development and validation of new HPP products. We support you from product concept to market launch.