Cold processing of cheese.
Microbiological safety remains one of the main challenges for cheese manufacturers. Although cheeses made from raw milk are highly valued for their flavor, texture, and artisanal character, they also present greater food safety challenges, as they may be more susceptible to the presence of pathogenic microorganisms such as Listeria monocytogenes, one of the leading causes of food safety alerts in dairy products
In recent weeks, several alerts issued by the Spanish Agency for Food Safety and Nutrition (AESAN) have affected various cheeses marketed in Spain due to the detection of this bacterium.
Safety without compromising authenticity
The combination of tradition and technology enables cheese manufacturers to offer safer products without compromising their identity.
HPP treatment is applied to the product after packaging, preventing subsequent recontamination and helping to ensure the highest level of food safety throughout the product’s entire shelf life.
HPP: an effective solution to enhance food safety in cheese
HPP technology (High Pressure Processing or High Hydrostatic Pressure Processing) allows pathogenic microorganisms to be inactivated by applying pressures of up to 600 MPa, without the need to apply heat or significantly alter the organoleptic characteristics of the product.
In cheeses made from both raw and pasteurized milk, HPP treatment provides significant advantages:
- Reduction of microbiological risks, including Listeria monocytogenes and other pathogens of food safety concern.
- It helps reduce the risk of product recalls resulting from microbiological contamination and food safety alerts, reducing the risk of incidents that could affect the brand.
- Preservation of the original flavor, aroma, and texture of the cheese, respecting the qualities that consumers are looking for.
- Extension of shelf life, allowing wider distribution, facilitating exports, and reducing losses due to product expiration.
- Without preservatives or heat treatments, supporting the development of products with simpler formulations aligned with the clean label trend and a natural product image.
Trust a leader like IDRO
At IDRO, we provide cheese producers with our HPP toll processing service, a flexible and cost-effective solution to improve food safety, extend shelf life, and strengthen the confidence of distributors and consumers, without the need to invest in their own equipment.