Adapting High Hydrostatic Pressure (HPP) for Food Processing Operations by Koutchma Tatiana

Author:Koutchma, Tatiana [Koutchma, Tatiana]
Language: eng
Format: epub
ISBN: 9780124200999
Publisher: Elsevier Science
Published: 2014-03-15T00:00:00+00:00

European companies presently employing this technology include UltiFruit® (for orange juice), the Pernod Ricard Company, France, and Solofruita, Italy (for fruit jams), Fruity Line, The Netherlands, UGO, Slovakia. ColdPress was launched in the United Kingdom in 2011, Preshafood is located in Australia, and COL+ is in New Zealand.

6.4 Dairy Products

In the dairy industry, the potential for the use of HPP technology exists not only from the standpoint of microbial and enzyme inactivation in raw milk but also for the purpose of improving the quality and yield of dairy products such as cheese, yogurt, and exploring new functional properties of traditional dairy ingredients such as casein proteins. The selective barosensibility of spoilage-causing and pathogenic microorganisms has been used in the postpackaging HPP of cultured foods, as was reported by Hyperbaric Company, Spain. Inactivation of yeast and molds resulted in up to 3 months’ conservation of a reduction in the Lactobacillus count and retention of bioactive components such as lactoferrin and inmunoglobulins, without alteration of their physiological properties. In addition, HPP is being used for the selective control of yogurt starter cultures.

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