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Shelf‐life extension of cultured milk products

S. Sarkar (Department of Quality Assurance, Metro Dairy Limited, Kolkata, West Bengal, India)

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 1 January 2006

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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, MicrogardTM, 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.

Keywords

Citation

Sarkar, S. (2006), "Shelf‐life extension of cultured milk products", Nutrition & Food Science, Vol. 36 No. 1, pp. 24-31. https://doi.org/10.1108/00346650610642160

Publisher

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Emerald Group Publishing Limited

Copyright © 2006, Emerald Group Publishing Limited