A Review on Influence of Ozone and Pasteurization on physicochemical properties, Microbiology, and stability of milk
Journal Title: International Journal of Engineering and Science Invention - Year 2019, Vol 8, Issue 1
Abstract
In this study, attempt was made to determine if pasteurization and ozone treatments can effect on physicochemical properties, microbiology, and stability of milk.Ozone applications in foods, milk and dairy products are among the modern methods used to obtain high-quality safe food free from microbes. Pasteurization is one of the treatments used to reduce microbial load and prolong the shelf life of the raw milk. The pasteurization has been positive effect on reduce the microbial load in milk, but it is a Despite the effectiveness of pasteurization, it results to lose of some vitamins, calcium, significant impact on whey protein with a change in some nutritional and sensory properties that includes color, taste, and flavor of milk. Ozonation treatment is capable to reduce microbial load in fresh milk, however, it is not effect in levels of oxidation in lipids and without significant changes milk ph. In addition, ozone does not leave chemical residue on the contact surfaces for food or food because it automatically transferred to non-toxic products, reducing both environmental impacts and company costs.
Authors and Affiliations
Shima Esamaldin Hamodah, Robi Andoyo, Efri Mardawati, Ibrahim . A. I
Keywords
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