Effect of non-thermal processing techniques on pathogenic and spoilage microorganisms of milk and milk products

Muhmmad Asim Shabbir, Haassan Ahmed, Abid Aslam Maan, Abdur Rehman, Muhammad Talha Afraz, Muhammad Waheed Iqbal, Imran Mehmood Khan, Rai Muhammad Amir, Waqas Ashraf, Moazzam Rafiq Khan, Rana Muhammad Aadil

Research output: Journal PublicationArticlepeer-review

36 Citations (Scopus)

Abstract

Milk is a nutritious perishable product having a short shelf-life owing to the occurrence of spoilage bacteria in it. This has led to an increasing demand for ensuring safety through milk processing. Conventional techniques (such as heat treatment) increase shelf-life but damage the nutritional and sensory qualities of milk. Hence, there is a need to develop innovative, nonthermal processing techniques that increase the shelf-life while preserving its nutritional quality. This review focuses on the recent advances in assuring microbial safety of milk by using nonthermal techniques such as high-pressure processing, pulsed electric fields, ultrasound, ultraviolet irradiation and membrane microfiltration.

Original languageEnglish
Pages (from-to)279-294
Number of pages16
JournalFood Science and Technology (Brazil)
Volume41
Issue number2
DOIs
Publication statusPublished - 2021
Externally publishedYes

Keywords

  • Emerging technologies
  • Microbial inactivation
  • Milk processing
  • Pulsed electric field
  • Ultrasound

ASJC Scopus subject areas

  • Biotechnology
  • Food Science

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