PRESSURE TREATING FOOD TO REDUCE SPOILAGE

摘要

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