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Dairy products

Shelf life: Up to +5 times

Organoleptic and nutritional qualities 100% preserved

Compliance with export regulations

Guaranteed brand protection

Product features:

Fresh cheeses and dairy products can gain significant benefits when subjected to the HPP treatment. The technology, being a cold process, is able to guarantee microbiological safety avoiding the typical alterations of thermal processes or the use of additives and preservatives. The use of High Pressures is able to inactivate pathogens such as Listeria monocytogenes, Salmonella and E. Coli, ensuring safe foods with a shelf life that increases up to 5 times, with the possibility of bringing products to more distant markets. The technology, which is applied exclusively to packaged products, also eliminates the risk of contamination due to the handling and packaging phase, thus improving the safety of the entire production chain.

What are the applications of HPP for cheese and dairy products?

• Soft cheeses (ricotta, crescenza, stracchino, squacquerone, robiola, stracciatella…)

• Pasta filata cheeses (burrata, scamorza, caciocavallo, provolone, …)

• Semi matured cheeses (caciotte, montasio, pecorino, …)

• Short-aged cheeses (taleggio, gorgonzola, tomini…)

• Various dairy products (mascarpone, cream)

• Semi-prepared for Ho.Re.Ca.

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