{"id":6214,"date":"2021-02-05T11:11:50","date_gmt":"2021-02-05T11:11:50","guid":{"rendered":"https:\/\/idro.es\/?p=6214"},"modified":"2021-11-23T10:47:50","modified_gmt":"2021-11-23T10:47:50","slug":"ventajas-de-la-aplicacion-de-la-tecnologia-de-alta-presion-en-la-leche","status":"publish","type":"post","link":"https:\/\/idro.es\/en\/ventajas-de-la-aplicacion-de-la-tecnologia-de-alta-presion-en-la-leche\/","title":{"rendered":"Ventajas de la aplicaci\u00f3n de la tecnolog\u00eda de alta presi\u00f3n en la leche"},"content":{"rendered":"<p><span style=\"display: inline !important; float: none; background-color: #ffffff; color: inherit; cursor: text; font-family: 'Helvetica Neue',Helvetica,Arial,sans-serif; font-size: 15px; font-size-adjust: none; font-stretch: normal; font-style: inherit; font-variant: normal; font-weight: inherit; letter-spacing: normal; line-height: 1.625; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; -webkit-text-stroke-width: 0px; white-space: normal; word-spacing: 0px;\">Permite alcanzar reducciones de recuentos de microorganismos alterantes y pat\u00f3genos<\/span><\/p>\n<p><!--more--><b><\/b><\/p>\n<p>Similares a la pasteurizaci\u00f3n t\u00e9rmica, garantizando la seguridad alimentaria.<\/p>\n<p>El tratamiento de alta presi\u00f3n hidrost\u00e1tica es una t\u00e9cnica eficaz para destruir microorganismos e inactivar las enzimas con el fin de mejorar la seguridad y la vida \u00fatil de la leche cruda.<br \/>\nPor otra parte, pese a que podemos encontrar numerosos beneficios con el tratamiento de la leche cruda ya que conservamos su color, sabor y aspecto originales; debido a la normativa europea en vigor para el etiquetado de este producto su uso es limitado. Esto se explica ya que en la legislaci\u00f3n la tecnolog\u00eda HPP se considera un proceso con un efecto en los microorganismos similar a la pasteurizaci\u00f3n t\u00e9rmica y por este motivo no es posible actualmente etiquetar o nombrar la leche HPP como \u201cfresca\u201d o \u201ccruda\u201d lo cual limita la aplicaci\u00f3n desde un punto de vista comercial.<\/p>\n<p>Para m\u00e1s informaci\u00f3n sobre esta tem\u00e1tica consulte estos art\u00edculos:<\/p>\n<p><em>Stratakos et al. <\/em><em><u>Effect of high pressure processing on the safety, shelf life and quality of raw milk<\/u><\/em><em>. Innovative Food Science &amp; Emerging Technologies. 2019, 52, 325-333.<\/em><\/p>\n<p><em>Buzrul et al. (2008). <u>Modeling high pressure inactivation of Escherichia coli and Listeria innocua in whole milk<\/u>. <\/em><em>European Food Research and Technology. 227. 443-448. 10.1007\/s00217-007-0740-7. <\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Permite alcanzar reducciones de recuentos de microorganismos alterantes y pat\u00f3genos<\/p>\n","protected":false},"author":4,"featured_media":6212,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[252],"tags":[100,130,183],"class_list":["post-6214","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","tag-hpp-en","tag-mayor-vida-util-en","tag-productos-lacteos-en"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Ventajas de la tecnolog\u00eda de alta presi\u00f3n en la leche - IDRO<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/idro.es\/en\/ventajas-de-la-aplicacion-de-la-tecnologia-de-alta-presion-en-la-leche\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ventajas de la tecnolog\u00eda de alta presi\u00f3n en la leche - 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