Role of Pascalization in Milk Processing and Preservation: A Potential Alternative towards Sustainable Food Processing
Muhmmad Farhan Jahangir Chughtai,
Muhammad Adil Farooq,
Syeda Aiman Ashfaq,
Sonia Khan,
Adnan Khaliq,
Sergey Antipov,
Maksim Rebezov,
Mars Khayrullin,
Alla Vorobeva,
Elena Nelyubina,
Muthu Thiruvengadam,
Mohammad Ali Shariati
Affiliations
Muhmmad Farhan Jahangir Chughtai
Department of Food Science and Technology, Faculty of Engineering and Technology, Khwaja Fareed University of Engineering and Information Technology, Rahimyar Khan 64200, Pakistan
Muhammad Adil Farooq
Department of Food Science and Technology, Faculty of Engineering and Technology, Khwaja Fareed University of Engineering and Information Technology, Rahimyar Khan 64200, Pakistan
Syeda Aiman Ashfaq
Department of Food Science and Technology, Faculty of Engineering and Technology, Khwaja Fareed University of Engineering and Information Technology, Rahimyar Khan 64200, Pakistan
Sonia Khan
Department of Food Science and Technology, Faculty of Engineering and Technology, Khwaja Fareed University of Engineering and Information Technology, Rahimyar Khan 64200, Pakistan
Adnan Khaliq
Department of Food Science and Technology, Faculty of Engineering and Technology, Khwaja Fareed University of Engineering and Information Technology, Rahimyar Khan 64200, Pakistan
Sergey Antipov
Research Department, K.G. Razumovsky Moscow State University of Technologies and Management, 73, Zemlyanoy Val, 109004 Moscow, Russia
Maksim Rebezov
School of Agricultural Sciences, Liaocheng University, 34 Wenhua Road, Liaocheng 252000, China
Mars Khayrullin
Research Department, K.G. Razumovsky Moscow State University of Technologies and Management, 73, Zemlyanoy Val, 109004 Moscow, Russia
Alla Vorobeva
Research Department, K.G. Razumovsky Moscow State University of Technologies and Management, 73, Zemlyanoy Val, 109004 Moscow, Russia
Elena Nelyubina
Research Department, K.G. Razumovsky Moscow State University of Technologies and Management, 73, Zemlyanoy Val, 109004 Moscow, Russia
Muthu Thiruvengadam
Department of Applied Bioscience, College of Life and Environmental Science, Konkuk University, Seoul 05029, Korea
Mohammad Ali Shariati
Research Department, K.G. Razumovsky Moscow State University of Technologies and Management, 73, Zemlyanoy Val, 109004 Moscow, Russia
Renewed technology has created a demand for foods which are natural in taste, minimally processed, and safe for consumption. Although thermal processing, such as pasteurization and sterilization, effectively limits pathogenic bacteria, it alters the aroma, flavor, and structural properties of milk and milk products. Nonthermal technologies have been used as an alternative to traditional thermal processing technology and have the ability to provide safe and healthy dairy products without affecting their nutritional composition and organoleptic properties. Other than nonthermal technologies, infrared spectroscopy is a nondestructive technique and may also be used for predicting the shelf life and microbial loads in milk. This review explains the role of pascalization or nonthermal techniques such as high-pressure processing (HPP), pulsed electric field (PEF), ultrasound (US), ultraviolet (UV), cold plasma treatment, membrane filtration, micro fluidization, and infrared spectroscopy in milk processing and preservation.
