Approaches for shelf life extension of milk and milk products: at a glance
| Title: | Approaches for shelf life extension of milk and milk products: at a glance |
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| Authors: | Nihir Shah, Ami Patel, Vivek Koshta, Poonambhai Prajapati |
| Source: | Croatian Journal of Food Science and Technology, Vol 16, Iss 1, Pp 98-132 (2024) |
| Publisher Information: | Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2024. |
| Publication Year: | 2024 |
| Collection: | LCC:Food processing and manufacture |
| Subject Terms: | dairy processing, cold plasma, Ohmic heating, ultrasound, high-pressure processing, Food processing and manufacture, TP368-456 |
| More Details: | Milk, as an almost complete food, has been a necessity of infants since their birth. Its balanced nutritional composition acts as a great site for microorganisms. Thus, the threat of its spoilage always persists as soon as it leaves the udder. The preservation of milk has been a concern since the development of humankind to keep it safe for consumption after a while. Earlier development of humans raised the idea of the conversion of milk into different forms i.e. curd, cheese, etc. In the later centuries, the beginning of dairy industry started using various means and technologies to eliminate the contamination from milk and milk products to overcome the issue of shelf life and to assure safety and quality. The heat treatment came in the most popular form as pasteurization and sterilization. However, due to the adverse effect of heat on the nutrition of milk the dairy industry strives for innovation in the process and technology. The current consumer demand for minimally processed, qualitative, and nutritional food makes the application of non-thermal technologies such as high-pressure processing (HPP), pulsed electric field (PEF), cold plasma, irradiation, ultrasonication, ohmic heating, microfiltration, bactofugation, etc. to enhance shelf life of products. In this review article, the role of three major aspects of the dairy industry viz. milk processing, use of additives, and various packaging techniques pertaining to the enhancement of the shelf life of milk and milk products are discussed. |
| Document Type: | article |
| File Description: | electronic resource |
| Language: | English |
| ISSN: | 1847-3466 1848-9923 |
| Relation: | https://hrcak.srce.hr/file/459824; https://doaj.org/toc/1847-3466; https://doaj.org/toc/1848-9923 |
| DOI: | 10.17508/CJFST.2024.16.1.08 |
| Access URL: | https://doaj.org/article/a347982f914c4d9cbba1a757e9b0085c |
| Accession Number: | edsdoj.347982f914c4d9cbba1a757e9b0085c |
| Database: | Directory of Open Access Journals |
| ISSN: | 18473466 18489923 |
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| DOI: | 10.17508/CJFST.2024.16.1.08 |
| Published in: | Croatian Journal of Food Science and Technology |
| Language: | English |