NSW Food Authority has approved the use of High Pressure Pasteurisation of milk.
The Food Standards Code requires milk to be pasteurized by some means- usually achieved by heating the milk 72oC for 15 seconds, to kill the pathogenic or dangerous bacteria in the raw milk.
After rigorous testing of using High Pressure Pasteurisation equipment "the cold pressed milk" has been declared as a safe product and the High Pressure Pasteurisation process has been validated by the NSW Food Authority.
See ABC story here
The HPP process that retains the flavour, colour, and nutritional benefits of raw milk, which can be lost during the heat pasteurisation process.
Correct Food Systems works with clients who want to use the High Pressure Pasteurisation technology for their products. See our High Pressure Pasteurisation page.
The Food Standards Code requires milk to be pasteurized by some means- usually achieved by heating the milk 72oC for 15 seconds, to kill the pathogenic or dangerous bacteria in the raw milk.
After rigorous testing of using High Pressure Pasteurisation equipment "the cold pressed milk" has been declared as a safe product and the High Pressure Pasteurisation process has been validated by the NSW Food Authority.
See ABC story here
The HPP process that retains the flavour, colour, and nutritional benefits of raw milk, which can be lost during the heat pasteurisation process.
Correct Food Systems works with clients who want to use the High Pressure Pasteurisation technology for their products. See our High Pressure Pasteurisation page.
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