Vol. 11, Special Issue 3 (2022)

Author(s):
Gursharn Singh, Davinder Singh, Lovepreet Singh, Tikanpreet Singh and Narendar Kumar

Abstract:
Milk is a liquid food product which is secreted by the mammary glands of healthy milch animals. Primarily milk contains nutrients along with numerous enzymes and micro-organisms - which may later on enter milk, enact to destroy the quality of milk. Conventionally milk is heated for the purpose of killing the pathogenic and harmful bacteria along with inactivation of some of enzymes which deteriorates milk quality. However, heating lowers the quality attributes (sensory and nutritional) as well as requires large quantity of energy and water (steam or hot water). Different emerging potential technologies have revolutionized the dairy industry, they are used for various purposes like increasing the shelf life of milk without exposure to heat treatment, preserving natural fresh characteristics, standardization of the major components of milk for tailoring new products, increasing yield and quality of dairy products, concentrating specific components, separation and purification of individual milk components in their natural state etc.