Inactivation of Alkaline Phosphatase and Shelf Life Extension of Milk Processed by Hurdle Technology

Indumathi, A. Shivani; Sujatha, G.; Baskaran, D.; Dhanalakshmi, B.; Pandian, A. Serma Saravana

doi:10.20546/ijcmas.2018.707.381

Cited by 2 publications

(2 citation statements)

References 7 publications

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“…Microbial load and activities of alkaline phosphatase were significantly reduced in milk by mild heat treatment (50 °C) and exposure to pulse electric field (30 KV at 50 °C for 6 min), the treatments extended the shelf life of the milk by 22 days (Indumathi et al, 2018b). 'Cold' pasteurization of skimmed milk was achieved by combining microfiltration, pulsed electric field (42 kV/cm for 612 µs) and mild heat (49 °C) treatment, a combination of these treatments is more effective and has higher antimicrobial efficacy than conventional thermal processing.…”

Section: Recent Applications In Animal Foodsmentioning

confidence: 97%

Hurdle Technology: Principles and Recent Applications in Foods

Abdullahi

Dandago

2021

IFNP

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The application of hurdle technology in food preservation is progressing. The technology is becoming more acceptable among researchers in the field of food preservation due to its effectiveness at mild levels. The effects of conventional preservation techniques are minimized by hurdle technology through a smart combination of preservatives at less severe levels. Considerable advancement in the application of hurdle technology is realized in both developed and developing nations. Nutritional and sensory qualities were protected through the smart use of combined preservation. The safety and stability of foods were ensured using this technology, and many perishable foods are now ambient stable. This article reviewed the principles of hurdle technology and reported the recent applications of the technology in the preservation of foods from plant and animal origins.

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Section: Recent Applications In Animal Foodsmentioning

confidence: 97%

Hurdle Technology: Principles and Recent Applications in Foods

Abdullahi

Dandago

2021

IFNP

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“…Up to date, approximately 70 indigenous milk enzymes have been discovered and many native milk enzymes have their significance in dairy products (Fox and Kelly ). Milk enzymes also play an important role in microbial growth, once they break down proteins and lipids, allowing the development of microorganisms (Indumathi et al ). Although the thermal treatments are used to confer stability and safety of milk and dairy products (Amaral et al ), the conventional heating can lead to changes in the organoleptic (texture, aroma and flavour) and nutritional (vitamin losses) properties of the processed products (Barba et al ).…”

Section: Introductionmentioning

confidence: 99%

Impact of nonthermal processing on different milk enzymes

Ahmad

Butt

Aadil

et al. 2019

Int J of Dairy Tech

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Milk is highly perishable and deteriorates rapidly during storage. Although the thermal processing technologies successfully inactivate many enzymes and microorganisms up to a required level, they can negatively affect the natural flavour of dairy foods and decrease their nutritional value. Alternative nonthermal technologies have been established as an interesting approach to produce safe and healthy dairy products, without compromising their nutritional quality. These techniques have the ability to inactivate milk enzymes without affecting the milk quality. In addition, the combination of two different nonthermal techniques and mild heating has proven to be more effective to provide safety to milk when compared to the treatments alone. This review aims to evaluate the impact of nonthermal technologies, in particular, ultrasound, pulsed electric field, high-pressure processing and ultraviolet irradiation on milk enzymes.

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Inactivation of Alkaline Phosphatase and Shelf Life Extension of Milk Processed by Hurdle Technology

Cited by 2 publications

References 7 publications

Hurdle Technology: Principles and Recent Applications in Foods

Hurdle Technology: Principles and Recent Applications in Foods

Impact of nonthermal processing on different milk enzymes

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