Applications of emerging processing technologies for quality and safety enhancement of non-bovine milk and milk products

Deshwal, Gaurav Kr; Tiwari, Swati; Kadyan, Saurabh

doi:10.1016/j.lwt.2021.111845

Cited by 24 publications

(18 citation statements)

References 65 publications

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“…Overall, HHP treatment up to 250 MPa on skimmed milk induces swelling of the CN micelles, while β‐LG aggregates through disulfide and hydrophobic bonds with κ‐CN. For pressures up and above 600 MPa, as2‐CN becomes available for aggregation through thiol interchange reactions, while α‐La starts to be included in aggregates with β‐LG (Deshwal et al., 2021; G. Liu et al., 2020; Patel et al., 2006).…”

Section: Factors Affecting the Cn Modification Under Hhpmentioning

confidence: 99%

“…However, there is no updated review on how HHP—through those factors—affects the structural changes of bovine milk proteins. Although many reviews on how HHP affects milk proteins have been published in recent years (Abbas Deshwal et al., 2021; Goyal et al., 2013; Munir et al., 2019; Ravash et al., 2020; Roobab et al., 2021; Serna‐Hernandez et al., 2021; Soni et al., 2021; Syed et al., 2021; Teixeira, 2019), most of them focus on dairy products and their physicochemical and functional properties, with little to no attention given to how those factors modify milk proteins. This review focuses on recent findings on the effects of various factors (pH, cycling, decompression rate, concentration, temperature, and composition of the medium) on HHP‐induced modification of bovine milk proteins.…”

Section: Introductionmentioning

confidence: 99%

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Factors affecting the modification of bovine milk proteins in high hydrostatic pressure processing: An updated review

Gharbi

Marciniak

Doyen

2022

Comp Rev Food Sci Food Safe

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High hydrostatic pressure (HHP) treatment induces structural changes in bovine milk proteins depending on factors such as the temperature, pH, concentration, decompression rate, cycling, composition of the medium and pressure level and duration. An in-depth understanding of the impact of these factors is important for controlling HHP-induced modification of milk proteins and the interactions within or between them, which can be applied to prevent undesired aggregation, gelation, and precipitation during HHP processing or to obtain specific milk protein modifications to attain specific protein properties. In this regard, understanding the influences of these factors can provide insight into the modulation and optimization of HHP conditions to attain specific milk protein structures. In recent years, there has been a great research attention on HHP-induced changes in milk proteins influenced by factors such as pH, temperature, concentration, cycling, decompression condition, and medium composition. Hence, to provide insight into how these factors control milk protein structures under HHP treatment and to understand if their effects depend on HHP parameters and environmental conditions, this review discusses recent findings on how various factors (pH, temperature, cycling, decompression rate, medium composition, and concentration) affect HHP-induced bovine milk protein modification. K E Y W O R D Sbovine milk proteins, high hydrostatic pressure, structural changes Practical Application: The information provided in this review will be very useful to anticipate the challenges related to the formulation and development of pressure-treated milk and dairy products.

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Section: Factors Affecting the Cn Modification Under Hhpmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Factors affecting the modification of bovine milk proteins in high hydrostatic pressure processing: An updated review

Gharbi

Marciniak

Doyen

2022

Comp Rev Food Sci Food Safe

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“…So far, most studies on HPP treatment of goat milk studied the reduction in microbial load and the modification of its physiochemical properties (Deshwal et al., 2021); the latter is out of scope for this review. In terms of microbial safety, Razali et al.…”

Section: Fundamentals and Developments Of Nonthermal Milk Processingmentioning

confidence: 99%

“…So far, most studies on HPP treatment of goat milk studied the reduction in microbial load and the modification of its physiochemical properties (Deshwal et al, 2021); the latter is out of scope for this review. In terms of microbial safety, Razali et al (2021) reported that microbial count in raw goat milk is below detectable levels after HPP treatment >400 MPa for 5 min at room temperature while 200 MPa for 5 or 10 min would achieve about 2 log reduction.…”

Section: Hpp For Goat Milkmentioning

confidence: 99%

Current progress of emerging technologies in human and animals’ milk processing: Retention of immune‐active components and microbial safety

Liu

Hettinga

Liu

et al. 2022

Comp Rev Food Sci Food Safe

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Human milk and commercial dairy products play a vital role in humans, as they can provide almost all essential nutrients and immune-active components for the development of children. However, how to retain more native immune-active components of milk during processing remains a big question for the dairy industry. Nonthermal technologies for milk processing are gaining increasing interest in both academic and industrial fields, as it is known that thermal processing may negatively affect the quality of milk products. Thermosensitive components, such as lactoferrin, immunoglobulins (Igs), growth factors, and hormones, are highly important for the healthy development of newborns. In addition to product quality, thermal processing also causes environmental problems, such as high energy consumption and greenhouse gas (GHG) emissions. This review summarizes the recent advances of UV-C, ultrasonication (US), high-pressure processing (HPP), and other emerging technologies for milk processing from the perspective of immune-active components retention and microbial safety, focusing on human, bovine, goat, camel, sheep, and donkey milk. Also, the detailed application, including the instrumental design, technical parameters, and obtained results, are discussed. Finally, future prospects and current limitations of nonthermal techniques as applied in milk processing are discussed. This review thereby describes the current state-of-the-art in nonthermal milk processing techniques and will inspire the development of such techniques for in-practice applications in milk processing.

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“…Pasteurization is carried out per standards of US FDA or EU requirements. The manual and batch type of milk pasteurization is generally done at 145°F (62.8°C) for 30 min ( 33 , 71 , 72 ).…”

Section: Preservation Of Goat Milk By Novel Techniquesmentioning

confidence: 99%

Recent Insights Into Processing Approaches and Potential Health Benefits of Goat Milk and Its Products: A Review

Nayik¹,

Jagdale

Gaikwad

et al. 2021

Front. Nutr.

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Goat milk is considered to be a potential source of various macro- and micro-nutrients. It contains a good proportion of protein, fat, carbohydrates, and other nutritional components which help in promoting nutritional and desirable health benefits. Goat milk is considered to be superior in terms of numerous health benefits, and lower risk of allergy, when compared to the milk of other species. Several processing techniques such as pasteurization, ultrafiltration, microfiltration, and ultrasound have been employed to enhance the quality and shelf life of goat milk and its products. The diverse range of goat milk-based products such as yogurt, cheese, fermented milk, goat milk powder, and others are available in the market and are prepared by the intervention of advanced processing technologies. Goats raised in pasture-based feeding systems are shown to have a better milk nutritional composition than its counterpart. Goat milk contains potential bioactive components, which aids in the maintenance of the proper metabolism and functioning of the human body. This review gives insight into the key nutritional ingredients and bioactive constituents present in goat milk and their potential role in the development of various functional foods using different processing technologies. Goat milk could be considered as a significant option for milk consumption in infants, as compared to other milk available.

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Applications of emerging processing technologies for quality and safety enhancement of non-bovine milk and milk products

Cited by 24 publications

References 65 publications

Factors affecting the modification of bovine milk proteins in high hydrostatic pressure processing: An updated review

Factors affecting the modification of bovine milk proteins in high hydrostatic pressure processing: An updated review

Current progress of emerging technologies in human and animals’ milk processing: Retention of immune‐active components and microbial safety

Recent Insights Into Processing Approaches and Potential Health Benefits of Goat Milk and Its Products: A Review

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