Dairy products
  • Production of innovative and functional dairy and non dairy (e.g. nut and oat) based drinks and dressings
  • Survival of specific desirable pro-biotic strains of bacteria whilst eliminating food spoilage organisms
  • Enhanced maturation of cheeses
  • Opportunities to produce traditional ‘unpasteurised’ products for vulnerable groups
  • Ability to combine or add fresh unadulterated components with associated microbiological challenges and still extend shelf life

For more information please download:

Dairy products Hiperbaric Flyer