Application of High Pressure Processing Technology for Dairy Food Preservation - Future Perspective: A Review

Abstract

Minimal processing is the subject of major interest for both food preservation and food preparation. At present; thermal processing techniques, pasteurization and sterilization methods are extensively practiced to process milk and milk products, these techniques are well established and validated ensure consumer safety. But there is a need for novel; non-thermal processing technique, so that it can minimize the organoleptically and nutritionally damaged during thermal processing, thereby, maintaining the “freshness” of foods by reducing heat degradation of nutritional and other bioactive components. There are many alternate novel food processing techniques available, amongst them high pressure processing seems a very promising technique for dairy products, as it offers numerous opportunities for developing new shelf stable foods, retaining its natural nutritional value with excellent organoleptic characteristics. In this review, effect of high pressure processing on physico-chemical properties of milk and its constituents are discussed, with focus on fermented milk products. Packaging requirements along with legal and safety concerns also elaborated in brief.