Abstract
Manufacture of virtually all milk and dairy products involves heat treatment, with the goal of killing bacteria and inactivating enzymes, among other things. Thermal reactions, on the other hand, might result in undesired changes such as protein denaturation, non-enzymatic browning, the creation of a cooked flavour, nutritional quality loss (vitamins and volatile chemicals), bacterial inhibitor inactivation, and rennet ability deterioration. Over and above the thermal processes are characterized as the most energy-consuming technologies in the food industry. As a result, a number of contemporary developments and non-thermal technologies have been investigated and found to have no negative impact on milk quality; for example, High hydrostatic pressure (HHP), Ionization Radiation, Ultrasounds (US), Pulsed electric fields (PEF), carbon dioxide, High Voltage Arc Discharge (HVAD) , Cold Plasma (CP), Bio-control cultures, Non-conventional chemical reagents, Ozonation, and Protective and preserving packaging technologies for processing milk have devised to replace heat treatment. The focus of this review is on certain non-thermal processing innovation as an emerging technology and its application on dairy products.
Highlights
Milk is the only diet that is "intended" for mammalian newborns, including humans
Raw milk is a highly perishable food that is quickly contaminated by microbes
Heat treatment is a traditional way of extending the shelf life of milk
Summary
Milk is the only diet that is "intended" for mammalian newborns, including humans. While cold Plasma is formed when an inert gas is exposed to electricity; it produces reactive substances such as charged particles, free radicals, photons, and other radiations, it is formed at room temperature, which has a temperature of 30-60 °C and is most commonly employed in the food processing, sectors The gases, such as N2, O2, or noble gases (He, Ar, or Ne) or combinations thereof that could either are at decreased or ambient pressure (Ekezie et al, 2017). Chitosan can suppress pathogens and some unwanted microbes while extending the shelf life of dairy products as S. aureus, Clostridium botulinum, and Bacillus cereus (El-Dahma et al (2017) Another example of a non-thermal alternative food processing technique is the use of biocontrol cultures to cause competitive development between harmful bacteria and a non-pathogenic culture. It is critical that the product's initial quality must be excellent to achieve a significant shelf-life extension using an advanced packaging style
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