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

被引：31
|
作者：
Shabbir, Muhmmad Asim [1 ]
Ahmed, Haassan [1 ]
Maan, Abid Aslam [1 ,2 ]
Rehman, Abdur [3 ]
Afraz, Muhammad Talha [1 ]
Iqbal, Muhammad Waheed [3 ]
Khan, Imran Mehmood [3 ]
Amir, Rai Muhammad [4 ]
Ashraf, Waqas [3 ]
Khan, Moazzam Rafiq [1 ]
Aadil, Rana Muhammad [1 ]
机构：
[1] Univ Agr Faisalabad, Natl Inst Food Sci & Technol, Faisalabad, Pakistan
[2] Univ Agr Faisalabad, Dept Food Engn, Faisalabad, Pakistan
[3] Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi, Jiangsu, Peoples R China
[4] PMAS Arid Agr Univ, Inst Food & Nutr Sci, Rawalpindi, Pakistan
来源：
FOOD SCIENCE AND TECHNOLOGY | 2021年 / 41卷 / 02期
关键词：
microbial inactivation; emerging technologies; ultrasound; pulsed electric field; milk processing;
D O I：
10.1590/fst.05820
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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.
引用
收藏
页码：279 / 294
页数：16
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