CFAES Give Today

Department of Food Science and Technology


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

Sep. 26, 2014

Dairy products have been a key component of a healthy diet and a source of many nutrients. The industry has employed time-tested and validated thermal pasteurization and sterilization technologies to ensure consumer confidence. However, changes in consumers’ health and wellness-oriented lifestyles and their perceptions about nutrition have redefined the desired attributes in the processed foods they would like to have. 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. Read full article.