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

doi:10.1590/fst.05820

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 Publication › Article › peer-review

40 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 language	English
Pages (from-to)	279-294
Number of pages	16
Journal	Food Science and Technology (Brazil)
Volume	41
Issue number	2
DOIs	https://doi.org/10.1590/fst.05820
Publication status	Published - 2021
Externally published	Yes

Keywords

Emerging technologies
Microbial inactivation
Milk processing
Pulsed electric field
Ultrasound

ASJC Scopus subject areas

Biotechnology
Food Science

Access to Document

10.1590/fst.05820

Cite this

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title = "Effect of non-thermal processing techniques on pathogenic and spoilage microorganisms of milk and milk products",

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.",

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AU - Shabbir, Muhmmad Asim

AU - Ahmed, Haassan

AU - Maan, Abid Aslam

AU - Rehman, Abdur

AU - Afraz, Muhammad Talha

AU - Iqbal, Muhammad Waheed

AU - Khan, Imran Mehmood

AU - Amir, Rai Muhammad

AU - Ashraf, Waqas

AU - Khan, Moazzam Rafiq

AU - Aadil, Rana Muhammad

PY - 2021

Y1 - 2021

N2 - 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.

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

Abstract

Keywords

ASJC Scopus subject areas

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