Overview impact of high-pressure processing and plasma technology on Dairy products

Abstract

The safety of food products and uncertain about food production practices specialty in the case of dairy products has increased the concern of consumers. Milk is considered as nutritious food product with short life due to spoilage bacteria present in it. This has
increased the demand for milk processing to ensure safety. Although many enzymes and microorganisms are effectively rendered inactive by thermal processing techniques to the desired degree, this can harm natural taste of dairy foods and nutritional content. Alternative non-thermal methods have gained attention as a fascinating approach to producing secure, healthy dairy products without compromising their nutritional value. These techniques can deactivate milk microbes without degrading the nutritive quality of dairy products. The present study gives an overview of High-Pressure Processing and Plasma Technology that extend the shelf life with preserving the nutritional quality of dairy products. The present study may be helpful to prospective processors in assessing the successful commercialization of non-thermal processed milk and milk products.