Non-thermal techniques for microbiological safety, nutritional preservation, and enhanced efficiency in dairy processing

Abstract

The ongoing era of adopted lifestyle among humans involves shortcuts in every aspect, and a similar trend can be observed in food processing and preservation, especially in dairy preparation. Thus, lots of non-thermal processes including high-pressure processing (HPP), ultrasound (US) treatment, pulsed electric fields (PEF), ultraviolet (UV) light and oscillating magnetic fields (OMF), etc. have been invented. By inactivating bacteria, these non-thermal processes keep food's sensory and nutritional quality while also preventing thermal degradation of food components near ambient temperatures. Non-thermal techniques can effectively preserve a food's nutraceuticals and functional potential, while simultaneously ensuring microbiological safety and maintaining the integrity of its bioactive components. During the thermal processing, several heat-labile components of milk and milk products may be lost In contrast, non-thermal processes are gentler compared to thermal treatments, making them preferred choices that avoid compromising nutritional value. It has been observed that non-thermal technology can increase processing efficiency and microstructure through constituent interactions, alteration of enzyme activity, and development of hypoallergenic products. However, in order to use thermal technologies profitably, the risk of operation, equipment cost, technological compatibility, and goal of processing the product must be thoroughly assessed prior to using these processes. Non-thermal processes can also be combined with other strategies like the addition of bio-preservatives or modified atmospheric packaging etc., to enhance the antimicrobial effects. Keywords: Non-thermal processes; Microbiological safety; Dairy processing; Bioactive components; Bioactive compounds; Enzyme activity; Nutritional quality; Bio-preservatives.