coldprocessing
Cold processing refers to a method of food preservation that involves storing perishable items at temperatures below 4°C (39°F) to slow bacterial growth and extend shelf life. Unlike freezing, which lowers temperatures to -18°C (0°F) or lower, cold processing typically maintains food at refrigerated temperatures, preventing spoilage while preserving texture, flavor, and nutritional value.
This technique is widely used in commercial and domestic settings, particularly for dairy products like milk,
In industrial applications, cold processing often involves specialized equipment such as refrigerated storage units, cold chain
Cold processing is distinct from pasteurization, which uses heat to kill pathogens, and freezing, which halts