Processing Of Dairy Products Research Articles

Long-Term Casein-Bound Lactulosyllysine Consumption Induced Nonobese Nonalcoholic Fatty Liver Disease by Promoting Carbonyl Glycation in the Liver of C57BL/6 Mice.

Lactulosyllysine (LL) is abundant in thermally processed dairy products, with its concentration increasing in response to more intense heat treatment. However, there are limited studies on the potential harmful effects of LL on human health. This study investigated the negative impact of casein-bound LL on liver health by feeding healthy C57BL/6 mice diets containing varying levels of casein-bound LL. After 16 weeks of LL diet administration, mice exhibited a nonobese nonalcoholic fatty liver disease (NONAFLD) phenotype, characterized by reduced body weight gain, hypolipidemia, and intrahepatic lipid accumulation. Nontarget metabolomic analysis showed that casein-bound LL induced alterations in plasma levels of compounds associated with lipid degradation. Mechanistically, casein-bound LL may impair the function of 5'-adenosine monophosphate-activated protein kinase and apolipoprotein B100 by inducing dicarbonyl stress, thereby promoting carbonyl glycation in the liver. Consequently, the long-term consumption of LL-rich dairy products may be a contributing factor to the risk of developing NONAFLD.

A spectroscopy-based proof-of-concept (POC) for developing loading of pathogen analyzer (LOPA) for dairy products

Detection of bacterial contamination in dairy products of daily use is a challenge worldwide. We have utilized Methylene Blue Reduction Test (MBRT) for quantification of the microbial count in dairy products (milk) and developed a proof-of-concept (POC) based on this for in-filed applications. In this study, we have used pasteurized milk contaminated with model bacteria Escherichia coli, and Staphylococcus aureus for the calibration and validation of the developed POC. The conversion of MB to Leuco-MB i.e., the colorimetric change due to the reduction of MB to Leuco-MB in presence of microbes has been utilized as the tool to detect presence of microbes in milk. The absorbance peak for methylene blue (MB) at 664 nm decreases significantly in presence of microbes and the blue color becomes faded. In our study, we have employed methylene blue (MB) discolouration phenomenon to estimate the microbial count in milk samples using our developed spectroscopy based POC. The limit of detection (LOD) and the limit of quantitation (LOQ) of the POC were found to be 0.32 CFU/mL and 0.97 CFU/mL. The end users of the developed POC are primarily those involved in the production, processing, testing, regulation, and research of dairy products to ensure they meet safety standards and protect public health. These include retailers, dairy farmers, dairy processors, quality control laboratories, regulatory agencies and research institutions. In our experiment, we have observed a significant change in MB absorption in the milk contaminated with microbes. The indigenously developed sensor strips designed for the working of the POC turn to colorless Leuco-MB compared to milk without the microbes. The analysis of the strips has been measured in the developed device.

High-Pressure Processing of Milk and Dairy Products: Latest Update

The growing global demand for minimally processed fresh foods has driven the development of innovative food processing methods. High-pressure processing (HPP), a leading non-thermal technique, has proven to be environmentally friendly, cost-effective, and versatile across various food types. Its ability to extend shelf life and ensure microbial safety is well established, particularly in dairy products. However, further research is needed to fully understand HPP’s impact on improving the digestion of milk compounds and assessing potential safety risks. Recent studies, for example, demonstrate HPP’s efficacy in enhancing the microbial safety and nutritional value of products like cheese, yogurt, and whey protein isolate. This review explores these advancements and highlights HPP’s role in improving the physicochemical, organoleptic, and functional properties of milk and dairy products.

Exploration of microRNAs in butter and their potential influence on human health

Milk is the richest body fluid in microRNAs (miRNAs), which are small non-coding RNAs, regulating many biological processes, influencing human health. With the objective of determining their bioavailability in processed dairy products, we established the miRNomes of butter using small-RNA-Seq, identifying 526 miRNAs, including 50 % in common with milk miRNomes. The top 30 most abundant miRNAs were not the exact mirror of the top 30 miRNAs already reported in Holstein milk and milk fat miRNomes, suggesting differences during the butter production process or storage. We identified predicted miRNAs whose sequences also aligned with those of bacteria used in dairy processing. The effects of the top 30 miRNAs on human health were estimated by in silico analyses, revealing potential consequences on cell life and regulation of gene expression that could affect consumer health. Our results highlight the importance of the bioavailability of food miRNAs, including in various processed dairy foods.

Impact of non‐thermal plasma generated using air and nitrogen on functional properties of milk protein dispersions

AbstractThis study focuses on improving the functionalities of milk protein concentrate (MPC) using a nonthermal plasma jet and plasma‐activated water (PAW) with atmospheric air and nitrogen as source gases. The 5% and 10% MPC dispersions were directly treated with a plasma jet, and PAW was used to make the MPC dispersions. The dispersions were analyzed for changes in protein structure and functional properties. The treatment altered the secondary structure of MPC protein structure by increasing β‐components and changing the order of random coils. The solubility of the PAW‐treated 5% protein dispersions doubled due to plasma‐induced modification of hydrophilic and covalent bonds of the protein, but this increase was not significant for the 10% dispersions due to less hydration. Emulsifying capacity increases by around 7% for plasma jet and PAW with air, owing to hydrophobicity on the particle surface. The gelation capacity and heat coagulation time rise by almost twice; however, foaming capacity decreases, indicating protein structural modifications and aggregations caused by plasma exposure. The viscosity of the 5% dispersions decreased due to high solubility, while that of the 10% dispersions increased due to less hydration. Principle component analysis was used to correlate the change in functionality with different operating parameters. In conclusion, this study illustrates that the functional properties of MPC can be significantly modified through plasma treatment. The observed changes depend on several factors, including the mode of plasma exposure, the source gas used to generate the plasma, and the concentration of the protein solution.Practical applicationsMilk protein concentrate (MPC) is a promising ingredient in food products such as cheese, cultured dairy items, nutritional goods, infant milk formulas, ice cream, dairy‐based drinks, sports beverages, and a variety of health‐focused products. However, the application is profoundly hindered due to its poor solubility and solubility‐related functional properties. MPC powders lose functionalities during manufacturing and gradually lose them again during processing and storage. This study explores the potential of non‐thermal plasma to improve the functional properties of proteins. This study explores the potential of two different discharges: plasma jet and plasma‐activated water (PAW), using atmospheric air and nitrogen as source gases. The findings of this study would also help to understand the types of plasma discharge (jet vs PAW) and types of sources of gases that can be used in industrial applications. Some optimization parameters of this study can be used for scaling up the plasma processing of milk or dairy products. In addition, PAW is being very well studied to improve food safety, and this study would provide information on the physicochemical properties of MPC. Therefore, it would also help to understand how to apply non‐thermal plasma to achieve both microbial and physical effects.

Implementation Of The CSR Program Of PT Pertamina Patra Niaga Fuel Terminal Rewulu In Improving The Capacity Of Local Food Utilization Of Koro Beans

Many local food commodities in Indonesia, especially Yogyakarta, are still not utilized into products that are worth selling. This results in the amount continuing to increase in fresh conditions, resulting in a short shelf life. For this reason, through the implementation of the CSR program Pertamina Patra Niaga Fuel Terminal Rewulu together with the academic team aims to 1) increase the use of local food, especially jack beans which are easy to grow in all areas in Bantul, Yogyakarta, 2) Prepare the abilities of members of the Women's Farmers Group (KWT) to be able to process milk from koro beans. The assistance methods used are in the form of socialization, discussion, training and assistance in processing dairy products, as well as evaluation. This activity was carried out in several meetings to ensure that KWT members were able to carry out the processing appropriately. Based on the results of observations, it was found that KWT members were able to practice the training provided and carry out routine production activities during the last three months during the monitoring and evaluation period. It is hoped that through this mentoring activity, KWT members can take advantage of local food which is available in abundance with a higher selling value.

Improving the microbiological safety and quality of aquatic products using nonthermal processing.

Spoilage and deterioration of aquatic products during storage are inevitable, posing significant challenges to their suitability for consumption and the sustainability of the aquatic products supply chain. Research on the nonthermal processing of fruit juices, probiotics, dairy products, and meat has demonstrated positive outcomes in preserving quality. This review examines specific spoilage bacteria species and mechanisms for various aquatic products and discusses the principles, characteristics, and applications of six nonthermal processing methods for bacterial inhibition to maintain microbiological safety and physicochemical quality. The primary spoilage bacteria groups differ among fish, crustaceans, and shellfish based on storage conditions and durations. Four metabolic pathways utilized by spoilage microorganisms-peptides and amino acids, nitrogen compounds, nucleotides, and carbohydrates-are crucial in explaining spoilage. Nonthermal processing techniques, such as ultrahigh pressure, irradiation, magnetic/electric fields, plasma, and ultrasound, can inactivate microorganisms, thereby enhancing microbiological safety, physicochemical quality, and shelf life. Future research may integrate nonthermal processing with other technologies (e.g., modified atmosphere packaging and omics) to elucidate mechanisms of spoilage and improve the storage quality of aquatic products.

Proximate Analysis of Dadih from Batu Payung Village, Lareh Sago Halaban District, Limapuluh Kota Regency, West Sumatera, Indonesia

Dadih is a traditional food made from fermented buffalo milk from West Sumatera, Indonesia, for 24-48 hours at room temperature. Dadih is one of the processed dairy products which is efficacious as a functional food. Dadih is a functional food that is a probiotic that contains lactic acid bacteria (LAB). This study aimed to determine the proximate properties of Dadih from Batu Payung Village, Lareh Sago Halaban District, Limapuluh Kota Regency West Sumatera, Indonesia. The research method was a descriptive method and analysis in the laboratory. The measured variables were protein content, fat content, water content, and pH. The sample used was taken from Batu Payung Village, Lareh Sago Halaban District, Limapuluh Kota Regency, West Sumatera, Indonesia because it is one of the buffalo milk producing centers in Limapuluh Kota Regency, which is then processed into Dadih. The results of this study indicate that Dadih from Batu Payung Village, Lareh Sago Halaban District, Limapuluh Kota Regency, West Sumatera has protein content ranging from 6.83%-7.90%, 5.11%-5.92% fat, 74.18%-75.71% moisture content, and pH 5.0-5.3. The conclusion is that Dadih has good nutritional quality.

REVIEW OF THE MONOGRAPH "PROCESSING DAIRY PRODUCTS PRINCIPLES RELATED TO THE OBJECTIVES OF BALANCED NUTRITION"

The monograph "Processing dairy products principles related to the objectives of balanced nutrition" was carried out within the postdoctoral Project 20.00208.1908.03 "Processing dairy products principles related to the objectives of balanced nutrition and food safety". The monograph is intended for specialists in the field of the food industry, master's and doctoral students of the Faculty of Food Technology. The work represents a broad synthesis regarding the utilization of sources rich in phytonutrients in order to develop innovative dairy products. The paper also addressed the issue of lactose intolerance and the development of low-lactose/lactose-free dairy products with improved sensory and rheological properties.

A preliminary study on milk composition of three buffalo breeds located in Polonnaruwa, Sri Lanka

Buffaloes have great potential to be developed as one of the main dairy animals in Sri Lanka because of their higher adaptability to local conditions compared to European dairy cattle breeds. Processing dairy products such as curd, cheese, and yoghurt from buffalo milk has several advantages due to its greater quantities of total solids, solid-nonfat, and protein. However, milk composition and coagulation properties largely depend on the breed. Therefore, this research aimed to investigate the milk composition of three major buffalo breeds in Sri Lanka. The milk of the Lanka buffalo contained 18.1% total solids, 10.7% solid non-fat (SNF), 7.5% fat, 4.9% protein, 4.9% lactose, and 0.9% minerals. The milk of the Murrah crossbreed contained 15.4% total solids, 10.1% SNF, 5.3% fat, 4.2% protein, 5.1% lactose, and 1.1% minerals. The milk of the Nili-Ravi crossbreed contained 16.6% total solids, 10.2% SNF, 6.4% fat, 4.1% protein, 4.9% lactose, and 1.1% minerals. The results indicate that milk composition varies among the breeds in which the milk of the Lanka buffalo has significantly higher amounts of total solids, SNF, and fat. Protein, lactose, and mineral contents do not vary signiticantly.

Safety evaluation of an extension of use of the food enzyme peroxidase from the genetically modified Aspergillus niger strain MOX.

The food enzyme peroxidase (phenolic donor: hydrogen-peroxide oxidoreductase, EC 1.11.1.7) is produced with the genetically modified Aspergillus niger strain MOX by DSM Food Specialties B.V. A safety evaluation of this food enzyme was made previously, in which EFSA concluded that this food enzyme did not give rise to safety concerns when used in one food manufacturing process. Subsequently, the applicant requested to extend its use to include an additional process. In this assessment, EFSA updated the safety evaluation of this food enzyme when used in a total of two food manufacturing processes: processing of dairy products for the production of modified milk proteins and the production of plant-based analogues of milk and milk products. The dietary exposure to the food enzyme-total organic solids (TOS) was estimated to be up to 0.091 mg TOS/kg body weight (bw) per day in European populations. Using the no observed adverse effect level previously reported (2162 mg TOS/kg bw per day), the Panel derived a margin of exposure (MoE) of at least 23,758. Based on the data provided for the previous evaluation and the revised MoE, the Panel concluded that this food enzyme does not give rise to safety concerns under the revised intended conditions of use.

Safety evaluation of the food enzyme mucorpepsin from the non-genetically modified Rhizomucor miehei strain LP-N836.

The food enzyme mucorpepsin (EC 3.4.23.23) is produced with the non-genetically modified Rhizomucor miehei strain LP-N836 by Meito Sangyo Co., Ltd. The native enzyme can be chemically modified to produce a more thermolabile form. The food enzyme is free from viable cells of the production organism. It is intended to be used in the processing of dairy products for the production of cheese and fermented dairy products. Dietary exposure to the food enzyme-total organic solids (TOS) was estimated to be up to 0.108 mg TOS/kg body weight (bw) per day in European populations. Genotoxicity tests did not indicate a safety concern. The systemic toxicity was assessed by means of a repeated dose 90-day oral toxicity study in rats. The Panel identified a no observed adverse effect level of 95 mg TOS/kg bw per day, the mid-dose tested, which when compared with the estimated dietary exposure, resulted in a margin of exposure of at least 880. A search for the similarity of the amino acid sequence of the food enzyme to known allergens was made and four matches with respiratory allergens and one with a food allergen (mustard) were found. The Panel considered that the risk of allergic reactions upon dietary exposure to this food enzyme, particularly in individuals sensitised to mustard proteins, cannot be excluded. Based on the data provided, the Panel concluded that both the native and thermolabile forms of this food enzyme do not give rise to safety concerns under the intended conditions of use.

Trend of raw milk collection, milk processing constraints and opportunities in Ethiopia

Ethiopia is awarded from nature with cattle resource that brings it to the first stage from Africa and fifth from the world. Dairy production in Ethiopia is mainly rural small farming system with low productive indigenous cattle breed and an animal having multipurpose usage. Modern dairy product processing industries still infant and mostly dominated by traditional milk and milk products processing, due to regardless attention is given for dairy processing sector in the Ethiopia. Although modern dairy processing industries emerged in different part of the country, there is no constant in number of dairy processing industries which is up and down throughout different years due to disintegrated milk supply chain, poor milk quality, informal marketing, limit milk product processing technology, limited infrastructure and sociocultural impacts etc. are some of the limitation factors. Traditional milk product produced in Ethiopia are fermented yoghurt, traditional butter and butter milk, ghee and Cottage cheese. Whereas, modern milk and milk products are pasteurized milk, different type of yogurt and different kind of cheeses. Although, there are milk collection and milk product processing development constraints in Ethiopia, unexploited livestock resources in the country will an opportunities of milk and milk products processing investment. There for, this review paper is attempt to indicate the available dairy products processing investments opportunities and technical and non- technical constraints of milk collection and milk products processing in Ethiopia.

Safety evaluation of the food enzyme mucorpepsin from the non-genetically modified Rhizomucor miehei strain M19-21.

The food enzyme mucorpepsin (EC 3.4.23.23) is produced with the non-genetically modified Rhizomucor miehei strain M19-21 by Meito Sangyo Co., Ltd. The enzyme is chemically modified to produce a thermolabile form. The food enzyme was considered free from viable cells of the production organism. It is intended to be used in the processing of dairy products for the production of cheese and fermented dairy products. Based on the maximum use levels, dietary exposure was estimated to be up to 0.108 mg TOS/kg body weight (bw) per day in European populations. Genotoxicity tests did not indicate a safety concern. The systemic toxicity was assessed by means of a repeated dose 90-day oral toxicity study in rats. The Panel identified a no observed adverse effect level of 226 mg TOS/kg bw per day, the highest dose tested, which, when compared with the estimated dietary exposure, results in a margin of exposure of at least 2093. A search for the similarity of the amino acid sequence of the food enzyme to known allergens was made and four matches to respiratory allergens and one match to a food allergen (mustard) were found. The Panel considered that the risk of allergic reactions upon dietary exposure to this food enzyme, particularly in individuals sensitised to mustard proteins, cannot be excluded. Based on the data provided, the Panel concluded that this food enzyme does not give rise to safety concerns, under the intended conditions of use.

СОВЕРШЕНСТВОВАНИЕ ПРОЦЕССОВ МАШИННОГО ДОЕНИЯ КОРОВ И ПЕРВИЧНОЙ ОБРАБОТКИ МОЛОКА

Russian milk production by the end of 2023 amounted to 33,5 mln tons, that is almost in 0,5 mln tons more than in 2022. This was announced by the RF Ministry of Agriculture’s Head during the XV Congress of the National Union of milk producers, recalling that according to the Doctrine of food security, the dairy products’ indicator of self sufficiency is 90%; now national milk and dairy products about 85% of country needs covering. Dairy industry current state’s study has revealed a number of serious problems, such as low yield animals, their genetic potential’s inefficient realization, outdated and energy intensive technologies, high production costs including feed, energy and equipment ones, leading to lower profitability, difficulties associated with products’ sale, as well as dairy products processing and storage’s an inefficient primary care system, leading to losses and quality’s decrease using. These problems require a comprehensive approach to solve them; in response, we have developed the main directions for dairy cattle breeding efficiency improving. As a part of research projects, milking equipment’s modern components have been created, specially adapted to animals’ physiological requirements. One of the significant improvements is an electric pulsator with an electronically controlling valve mechanism, that significantly the milking process’s efficiency increasing. In addition, improved devices have been developed for highly efficient milk purification from mechanical and bacterial contamination, that allows its marketability to increase and its shelf life to extend. These innovations’ introduction into dairy farms’ producing lines contributes not only milk production and product’s quality improving, but also the enterprises’ profitability significantly increasing. These changes are extremely important for dairy cattle breeding further development and its market’s position strengthening. Thus, these technological innovations’ introduction won’t only the dairy industry competitiveness increasing, but also its sustainable development ensuring.

Safety evaluation of the food enzyme leucyl aminopeptidase from the non-genetically modified Aspergillus sp. strain AE-MB.

The food enzyme leucyl aminopeptidase (EC 3.4.11.1) is produced with the non-genetically modified Aspergillus sp. strain AE-MB by Amano Enzyme Inc. The food enzyme is considered free from viable cells of the production organism. It is intended to be used in five food manufacturing processes: processing of dairy products for the production of (1) flavouring preparations; processing of plant- and fungal-derived products for the production of (2) protein hydrolysates; processing of meat and fish products for the production of (3) protein hydrolysates, (4) modified meat and fish products and processing of (5) yeast and yeast products. Dietary exposure to the food enzyme-total organic solids (TOS) was estimated to be up to 2.273 mg TOS/kg body weight (bw) per day in European populations. Genotoxicity tests did not indicate a safety concern. The systemic toxicity was assessed by means of a repeated dose 90-day oral toxicity study in rats. The Panel identified a no observed adverse effect level of 183 mg TOS/kg bw per day. The calculated margin of exposure for each age group was 135 (infants), 81 (toddlers), 83 (children), 109 (adolescents), 160 (adults) and 184 (the elderly). A search for the similarity of the amino acid sequence of the food enzyme to known allergens was made and no matches were found. The Panel considered that the risk of allergic reactions by dietary exposure cannot be excluded, but the likelihood is low. The safety of the food enzyme could not be established given the derived margins of exposure. Therefore, the Panel concluded that this food enzyme could not be considered safe under the intended conditions of use.

Safety evaluation of the food enzyme protein-glutamine γ-glutamyltransferase from the non-genetically modified Streptomyces mobaraensis strain M2020197.

The food enzyme protein-glutamine γ-glutamyltransferase (protein-glutamine: amine γ-glutamyltransferase; EC 2.3.2.13) is produced with the non-genetically modified Streptomyces mobaraensis strain M2020197 by Taixing Dongsheng Bio-Tech Co. Ltd. The identity of the production strain and the absence of viable cells could not be established. The food enzyme is intended to be used in eight food manufacturing processes: processing of cereals and other grains for the production of (1) baked products, (2) cereal-based products other than baked; processing of dairy products for the production of (3) fermented dairy products, (4) cheese, (5) dairy desserts; processing of plant- and fungal-derived products for the production of (6) meat analogues, (7) plant-based analogues of milk and milk products; processing of meat and fish products for the production of (8) modified meat and fish products. Dietary exposure to the food enzyme-total organic solids (TOS) was estimated to be up to 3.498 mg TOS/kg body weight (bw) per day in European populations. Genotoxicity tests did not indicate a safety concern. The systemic toxicity was assessed by a repeated dose 90-day oral toxicity study in rats. The Panel identified a no observed adverse effect level of 91 mg TOS/kg bw per day. The calculated margin of exposure for each age group was 36 (infants), 26 (toddlers), 50 (children), 99 (adolescents), 115 (adults) and 133 (the elderly). A search for the similarity of the amino acid sequence of the food enzyme to known allergens was made and no match was found. The Panel considered that a risk of allergic reactions upon dietary exposure to this food enzyme cannot be excluded, but the likelihood is low. The safety of the food enzyme could not be established given the derived margins of exposure. Therefore, the Panel concluded that the food enzyme could not be considered safe under the intended conditions of use.

Safety evaluation of the food enzyme mucorpepsin from the non-genetically modified Rhizomucor miehei strain FRO.

The food enzyme mucorpepsin (EC 3.4.23.23) is produced with the non-genetically modified Rhizomucor miehei strain FRO by DSM Food Specialties B.V. The enzyme can be chemically modified to produce a thermolabile form. The food enzyme is free from viable cells of the production organism. It is intended to be used in three food manufacturing processes: processing of dairy products for the production of (1) cheese, (2) edible rennet casein, (3) fermented dairy products. Dietary exposure to the food enzyme-total organic solids (TOS) was estimated to be up to about 0.072 mg TOS/kg body weight (bw) per day in European populations. Genotoxicity tests did not indicate a safety concern. The systemic toxicity was assessed by means of a repeated dose 90-day oral toxicity study in rats. The Panel identified a no observed adverse effect level of 2000 mg TOS/kg bw per day, the highest dose tested, which, when compared with the estimated dietary exposure, results in a margin of exposure of at least 27,778. A search for the similarity of the amino acid sequence of the food enzyme to known allergens was made and five matches were found. The Panel considered that a risk of allergic reactions upon dietary exposure to this food enzyme cannot be excluded, but is considered low, except for individuals sensitised to mustard proteins, for whom the risk will not exceed that of mustard consumption. Based on the data provided, the Panel concluded that this food enzyme does not give rise to safety concerns under the intended conditions of use.

Safety evaluation of the food enzyme leucyl aminopeptidase from non-genetically modified Aspergillus oryzae strain NZYM-EX.

The food enzyme leucyl aminopeptidase (EC 3.4.11.1) is produced with the non-genetically modified microorganism Aspergillus oryzae strain NZYM-EX by Novozymes A/S. The food enzyme is free from viable cells of the production organism. It is intended to be used in eight food manufacturing processes: processing of dairy products for the production of (1) flavouring preparations, (2) modified milk proteins; processing of plant- and fungal-derived products for the production of (3) protein hydrolysates, (4) soy sauce; processing of meat and fish products for the production of (5) protein hydrolysates; processing of cereals and other grains for the production of (6) baked products, (7) brewed products; (8) processing of yeast and yeast products. Dietary exposure to the food enzyme total organic solids (TOS) was estimated to be up to 0.577 mg TOS/kg body weight (bw) per day in European populations. Genotoxicity tests did not indicate a safety concern. The systemic toxicity was assessed by means of a repeated dose 90-day oral toxicity study in rats. The Panel identified a no observed adverse effect level of 440 mg TOS/kg bw per day, the highest dose tested, which, when compared with the estimated dietary exposure, resulted in a margin of exposure of at least 763. A search for similarity of the amino acid sequence of the food enzyme to known allergens was made and no match was found. The Panel considered that the risk of allergic reactions by dietary exposure cannot be excluded, but the likelihood is low. Based on the data provided, the Panel concluded that this food enzyme does not give rise to safety concerns under the intended conditions of use.

The Review of Household Agri-product Processing in Cambodia

In Cambodia, domestic processing accounts for about 10% of total agricultural output, while processed agricultural exports make up only 8% of all official exports by value. Processing and handling of agricultural products after harvest need private investment if Cambodia is to benefit economically from adding value to its produce. There aren't many big businesses involved in agro-processing. Among the possible activities include the processing of dairy products, cashew nuts, sugar, fruits, fish products, meat, and cassava. Publicly available studies on Cambodian household agriproduct processing are also included in this review. An article based on literature research is this study. Food processing includes postharvest processing methods as well as packhouse, transport, market, and processing. The key to handling the issue of processing these productions is agro-processing. Items like candy, pickles, sausages, meatballs, fish balls, Prahok, frozen dairy, and soy milk, among others. The majority of agriculturally processed products are exported informally since they lack branding, packaging, certification, or licencing. However, implementing agro-processing in Cambodia is fraught with difficulties involving labour, knowledge, machinery, equipment, and exporters' maintenance of the machinery.