THE POTENTIAL OF HPP
FOR DAIRY PRODUCTS
THE POTENTIAL OF HPP FOR DAIRY PRODUCTS
ENHANCED FOOD SAFETY, LONGER SHELF LIFE & CLEAN LABEL PRODUCTS
Using HPP for Dairy Products: Fresh Raw Milk and Cheeses
Explore the full potential of High Pressure Processing (HPP)—a non-thermal, heat-free technology—for the dairy industry. This webinar will present scientific evidence that demonstrates how HPP improves food safety, extends shelf life, and enables clean label dairy products with a special mention in fresh milk and a wide variety of cheeses (fresh cheese, mozzarella, aged and semi-aged…). All this while mantaining the nutritional and organoleptic characteristics of these products.
We’ll also discuss other possibilities offered by HPP such as its role in whey valorization and enhancing cheese yield, offering new opportunities for innovation and efficiency.
Webinar topics:
- Fundamentals of HPP technology
- Shelf-life extension for raw milk
- Benefits of HPP for different types of cheese
- Dairy Product Development Innovations using HPP
- Q&A with Dr. Mario Gonzalez, HPP Food Applications Expert
Whether you’re new to HPP or looking to deepen your knowledge and understanding of the many possibilities HPP offers for the dairy industry, this webinar is designed to provide you with actionable insights and expert guidance.
Register now to secure your spot now!
Language: English
Date: May 27, 3 PM (London) | 4 PM (Paris) | 10 AM (New York)
Free Registration
All registrants will receive a recording of the webinar.
Speakers
Mario González, Ph.D.
HPP Applications Manager
Óscar García
Marketing Specialist
VISIT OUR WEBSITE TO LEARN MORE ABOUT HPP TECHNOLOGY
Hiperbaric actively contributes to the dissemination of news and scientific advances in high pressure processing (HPP) technology. Find all this information segmented according to the food application you’re interested in. Case studies, commercial examples of HPP products, scientific white papers, webinars and much more.