Ozone processing of milk and milk products: a review of applications, quality effect and implementation challenges-Reference-Cited by-同舟云学术

Ozone processing of milk and milk products: a review of applications, quality effect and implementation challenges

Published:2024-09-04 Issue: Volume: Page:
ISSN:1556-3758
Container-title:International Journal of Food Engineering
language:en
Short-container-title:

Author:

Vashisht Pranav¹,Verma Digvijay²,Singh Lovepreet¹,Saini Gursharn Singh³,Sharma Sonali⁴,Charles Anto Pradeep Raja⁵,Mahanta Shikhadri⁶,Mahanta Snehadri⁷,Singh Khushi⁷,Gaurav Gaurav⁷,Kaur Jaspreet⁸

Affiliation:

1. 663487 Idaho Milk Products Inc. , Jerome , ID , 83338 , USA

2. School of Agricultural Science , Southern Illinois University , Carbondale , IL , 62901 , USA

3. Department of Dairy Engineering , Guru Angad Dev Veterinary and Animal Sciences University , Ludhiana , Punjab , 141012 , India

4. Agropur Inc. , Le Sueur , MN , 56058 , USA

5. Food Ingredients and Biopolymers Lab , North Dakota State University , Fargo , ND , 58102 , USA

6. Department of Biological and Agricultural Engineering , Texas A&M University , College Station , TX , 77843 , USA

7. Dairy Technology Division , National Dairy Research Institute , Karnal , Haryana , 132001 , India

8. Department of Biochemistry , Punjab Agricultural University , Ludhiana , Punjab , 141004 , India

Abstract

Abstract The impact on the natural characteristics of dairy products during thermal processing warrants the investigation of non-thermal techniques. Ozone has proved to be an effective and sustainable processing technology for the dairy processing sector. This review delves into the effect of ozone processing on the microbiological, physiochemical, nutri-functional, and sensory quality of milk and milk products. Alongside this, the other ozone applications in the dairy processing sector (storage room disinfection, wastewater treatment, benefits in Clean-in-Place (CIP) system, toxin reduction) have been discussed. Current regulatory and industrial status, and safety requirements in the facility have also been highlighted. Overall, ozone treatment has lower microbial inactivation efficiency in milk and milk products than thermal treatment. Further, safety precautions are needed in the processing areas due to its potential health hazard concerns.

Publisher

Walter de Gruyter GmbH

Link

https://www.degruyter.com/document/doi/10.1515/ijfe-2024-0113/pdf

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