The application of high pressure in dairy products, inactivates microorganisms and significantly improves the shelf life of these products.
High pressure acts evenly over the entire product regardless of its shape and size, maintaining the integrity and initial volume of the product. Packaging should be made of flexible materials to allow the compression of the product during processing (e.g., bottles, pouches, trays, tubs).
Industrially, high pressure is used in yoghurts, probiotic drinks, colostrum, cheese, sandwich fillings and milk.
Sauces and fillings
The shelf life of these products is 3 to 10 times longer than non-pressurised products subjected to the same storage conditions. Eliminating the presence of yeasts, moulds and lactic bacteria, maintains, therefore, the sensory quality.