Application of Novel Technologies in Milk Processing

摘要

Milk is vulnerable to microbiological and enzymatic deterioration and therefore, processing techniques are required for milking it safe for consumption. Conventionally pasteurization has been widely applied to increase the shelf stability of milk as well as reduce the risk of foodborne pathogens and microbial load. However, it requires high energy input, cost-effectiveness, and reducing the chemical quality of the product. Novel technologies alternative to conventional treatments, are developed for milk processing to provide milk with unimpaired nutritional value and longer shelf life.