Naberini news images

2 April 2014

Cold pressed juice and blended juices are pasteurized immediately after pressing. The purpose of pasteurization is to extend shelf life of packaged product by reducing the number of viable pathogens so that they are unlikely to cause disease. Pasteurization increases shelf life of juices to at least one year assuming the pasteurized product is stored as indicated. The temperature of pasteurization depends on the acidity of the product with less acidic product going through pasteurization at a higher temperature. Pasteurization is carefully controlled to achieve desired drop in pathogens while preserving the taste and quality of the product, which generally are negatively affected by high temperature. Acidity is measured for every batch and factored in the pasteurization process.