Pressure treating food to reduce spoilage

Details Pressure treating food to reduce spoilage Pressure treating food to reduce spoilage

2003-10-08

2010-12-21

Speer, Timothy M (Department: 1784)

Food or edible material: processes, compositions, and products

Processes

Heating above ambient temperature

C426S522000

Reexamination Certificate

active

07854950

ABSTRACT:
The present invention broadly describes a method of pressure treating foods containing cultures, wherein the pressure treatments are performed under such conditions such that cultures survive while the growth of spoilage microflora is reduced, delayed, prevented or eliminated. Foods treated according to the invention include cultural dairy foods (such as yoghurts), fruit and vegetable juices and other dairy foods (such as cheese).

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