2012-01-15 « Back to news
Pastair show cold pasteurisation technology at Anuga FoodTec 2012
Pastair's equipment will for the first time be shown for a larger international audience at Europe's largest Food Tech-fair Anuga FoodTec in Cologne at the end of March 2012. Visitors to the Pastair stand will also be able to experience the taste of cheeses made from milk processed with the Pastair method.
Pastairs method is, as traditional pasteurization, to produce sustainable and safe food by effectively kill microorganisms. But compared to traditional heat pasteurisation, Pastair´s method retain important flavors and bioactive components that affect the nature of the food. One example is the milk used in cheese making. During the past year, Pastair collaborated with one of the leading farm dairies - Jürss Dairy in Flen - which manufactures exclusive cheeses for gourmets, including supplying the Nobel festivities.
-We see two obvious advantages with Pastairs cold pasteurisation, says Claes Jürss, cheese-maker, who along with his wife Kerstin operates the dairy. - First, it has been shown that the technique effectively eliminates the clostridium spores, who survives a traditional heat pasteurisation and create a risk that we must dispose of large quantities of cheese. At the same time, we want to have the milk influenced as little as possible, so that the cheeses have the right, authentic flavor, but we don´t compromise on safety.
The development of the Pastair method, based on the elimination of the microorganisms with the aid of active oxygen (ozone), instead of heating, has been in close cooperation with the industry. The full-scale runs made at Swedish and international dairies have provided useful experience that could be used to fine tune the equipment.
"We have worked for several years developing the systems and product concepts in close collaboration with customers and we are pleased to be able to make a larger marketing effort now", said Johan Sjöholm, founder and CEO Pastair AB.
