Sector Agri-food Industry / Route:

Production and preservation of food products

Food preservation is one of the fundamental processes of food transformation and its main objectives are to maintain the possibility of eating food and to maintain the nutritive value of a food product, without altering it. More information...

In this field, preservation is a technology used to make the whole food usable in a lapse of time that goes from a couple of days to some years.

An emblematic example is the preservation of dietary milk: fresh milk does not need any transformation, though it is subject to microbial alteration which ,in only a few hours, makes it undrinkable because of the increase of the microbial tension; the processes of the dietary milk industrial processing have the main scope of maintaining the possibility of drinking it and making it usable for a lapse of time that goes from some days to some months.

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