Non-processing technology in dairy products for microbial safety
Dairy product, particularly milk is very biodegradable because it contains ample nutrition and high in wetness content for the organism to grow and multiply. to reinforce food safety and shield the standard, non-thermal process technologies square measure gaining important attention within the Food trade. Currently, customers square measure choosing minimally processed foods that square measure near to natural tastes. thence the farm industries square measure moving towards non-thermal process technologies that deliver recent and alimentary foods with higher shelf-stability. The microorganism inactivation throughout the process is vital for up the shelf-life of milk. Common ways like pasteurisation, ultra-high temperature process are investigated in nice depths to inactivate and destroy the infective and spore-forming microorganisms. Researchers have worked closely on infective organisms like listeria, cocci aureus, Escherichia coli, Bacillus Cereus, enterics spp., Campylobacter spp, that square measure the key causes for the occurrences of foodborne unwellness worldwide.
The main challenge with thermal treatments is that they injury some nutritionary elements whereas microorganism inactivation, that conjointly involves undesirable flavour changes. To avoid these nutritionary and organoleptic changes, non-thermal treatments like periodic field of force (PEF), hard-hitting process (HPP), ultrasound, membrane filtration and non-thermal plasma are deployed.
1.Pulsed electric Field (PEF) 2.High Pressure Processing (HPP) 3.Ultrasound (US) 4.Plasma and low plasma Technology (PT)
Product Certification & Local Regulation Guidelines
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