Pressure processing could help dairy producers

EU - A high pressure processing technique that retains a fresh taste while at the same time killing bacteria and extending shelf life in products such as milk, could help Eastern European dairy producers struggling with fears over safety.
calendar icon 17 November 2006
clock icon 1 minute read
The hydrostatic pressure processing developed by researcher Michael Qian and his team at Oregon State University also does not introduce any off-flavors in the milk, they claim. The study could provide manufacturers with a substitute technique for thermal processing, the main method used by processors to achieve microbial safety and shelf-life stability of milk.

Some of the largest dairy producers in Eastern Europe have undergone a difficult year facing bans on exporting of their goods.

Ukraine, which is one of the regions largest suppliers, lost a large portion of its export over fears regarding dairy production.

Russia banned Ukrainian dairy imports on 20 January this year, following complaints from its veterinarians that production facilities and farms were in breach of the Federation's food safety standards.

According to the USDA's Foreign Agricultural Service (FAS), before a ban was put in place on their dairy exports entering Russia, Ukraine was one of the largest suppliers of cheese, milk, and butter to the country.

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