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Approaches for shelf life extension of milk and milk products: at a glance

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Title: Approaches for shelf life extension of milk and milk products: at a glance
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
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  Data: Croatian Journal of Food Science and Technology, Vol 16, Iss 1, Pp 98-132 (2024)
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  Data: 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.
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