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Shelf‐life extension of cultured milk products

Shelf‐life extension of cultured milk products Purpose – Shelf‐life of cultured milk products is longer than milk but it is still limited. Shelf‐life of cultured milk products could be enhanced by adopting various techniques. The purpose of this paper is to describe how the longer shelf‐life thus attained would extend the market reach and would be economically beneficial to both producers and consumers. Design/methodology/approach – Attempt has been made to enlighten the various techniques such as bacteriocin (nisin, Microgard TM , natamycin, etc.), lactoperoxidase‐thiocyanate‐hydrogen peroxide system (LP‐system), high pressure treatment, post‐production heat‐treatment (thermization, microwave heating), ultra‐violet (UV) irradiation, carbonization, etc. Findings – Application of more than one bacteriocin may be advantageous to minimize the possibility of survival of microflora resistant to a particular bacteriocin. Pasteurization, being more detrimental to dietetic properties of cultured milk products than thermization, its application is not suggested as a method of preservation. Microwave heating may be better than conventional pasteurization. Originality/value – Conjugated application of various techniques would be more efficacious in extending the shelf‐life of cultured milk products. Extension in shelf‐life of cultured milk products would be economically beneficial for producers and consumers. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Nutrition & Food Science Emerald Publishing

Shelf‐life extension of cultured milk products

Nutrition & Food Science , Volume 36 (1): 8 – Jan 1, 2006

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Publisher
Emerald Publishing
Copyright
Copyright © 2006 Emerald Group Publishing Limited. All rights reserved.
ISSN
0034-6659
DOI
10.1108/00346650610642160
Publisher site
See Article on Publisher Site

Abstract

Purpose – Shelf‐life of cultured milk products is longer than milk but it is still limited. Shelf‐life of cultured milk products could be enhanced by adopting various techniques. The purpose of this paper is to describe how the longer shelf‐life thus attained would extend the market reach and would be economically beneficial to both producers and consumers. Design/methodology/approach – Attempt has been made to enlighten the various techniques such as bacteriocin (nisin, Microgard TM , natamycin, etc.), lactoperoxidase‐thiocyanate‐hydrogen peroxide system (LP‐system), high pressure treatment, post‐production heat‐treatment (thermization, microwave heating), ultra‐violet (UV) irradiation, carbonization, etc. Findings – Application of more than one bacteriocin may be advantageous to minimize the possibility of survival of microflora resistant to a particular bacteriocin. Pasteurization, being more detrimental to dietetic properties of cultured milk products than thermization, its application is not suggested as a method of preservation. Microwave heating may be better than conventional pasteurization. Originality/value – Conjugated application of various techniques would be more efficacious in extending the shelf‐life of cultured milk products. Extension in shelf‐life of cultured milk products would be economically beneficial for producers and consumers.

Journal

Nutrition & Food ScienceEmerald Publishing

Published: Jan 1, 2006

Keywords: Milk; Dairy products; Food; Preservation

References