Role of Pascalization in Milk Processing and Preservation: A Potential Alternative towards Sustainable Food Processing

Renewed technology has created a demand for foods which are natural in taste, minimally processed, and safe for consumption. Although thermal processing, such as pasteurization and sterilization, effectively limits pathogenic bacteria, it alters the aroma, flavor, and structural properties of milk a...

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Bibliographic Details
Published inPhotonics Vol. 8; no. 11; p. 498
Main Authors Chughtai, Muhmmad Farhan Jahangir, Farooq, Muhammad Adil, Ashfaq, Syeda Aiman, Khan, Sonia, Khaliq, Adnan, Antipov, Sergey, Rebezov, Maksim, Khayrullin, Mars, Vorobeva, Alla, Nelyubina, Elena, Thiruvengadam, Muthu, Ali Shariati, Mohammad
Format Journal Article
LanguageEnglish
Published Basel MDPI AG 01.11.2021
Subjects
Aroma
Bacteria
Cold
cold plasma treatment
Cold plasmas
Cold treatment
Dairy products
Electric fields
Enzymes
Flavor
Fluidization
Fluidizing
Food
Food processing
Food quality
Heat
high-pressure processing (HPP)
Infrared spectroscopy
Membrane filtration
Microorganisms
Milk
Milk products
Nondestructive testing
nonthermal processing
Organoleptic properties
Pasteurization
Pathogens
Plasma
Preservation
Proteins
pulsed electric field (PEF)
Shelf life
Sterilization
Ultrasonic imaging
ultrasound (US)
ultraviolet (UV)
Ultraviolet radiation
United States > US
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Summary:Renewed technology has created a demand for foods which are natural in taste, minimally processed, and safe for consumption. Although thermal processing, such as pasteurization and sterilization, effectively limits pathogenic bacteria, it alters the aroma, flavor, and structural properties of milk and milk products. Nonthermal technologies have been used as an alternative to traditional thermal processing technology and have the ability to provide safe and healthy dairy products without affecting their nutritional composition and organoleptic properties. Other than nonthermal technologies, infrared spectroscopy is a nondestructive technique and may also be used for predicting the shelf life and microbial loads in milk. This review explains the role of pascalization or nonthermal techniques such as high-pressure processing (HPP), pulsed electric field (PEF), ultrasound (US), ultraviolet (UV), cold plasma treatment, membrane filtration, micro fluidization, and infrared spectroscopy in milk processing and preservation.
ISSN:2304-6732
2304-6732
DOI:10.3390/photonics8110498