Pasteurisation heats up
- Published: 27 December, 2006
Page 53
Due to the trend towards minimally processed foods, pasteurisation has assumed greater prominence in food processing, claims the Campden and Chorleywood Food Research Association (CCFRA).
The group has compiled a guide to help manufacturers adopt best practice in the use of pasteurisation of food and drink products. Pasteurisation: a food industry practical guide considers the use of pasteurisation in relation to the product pH, hurdle technology, curing multi-component foods, mixed particulates, hot filling and product cooling.
The pasteurisation process can be applied to dairy products, drinks, fruit, vegetables and meat.
Contact: CCFRA, Tel: 01386 842000
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