Milk has been processed into dairy products for centuries, but research on new technologies is ongoing to create new products or improve existing ones. Contemporary processing techniques alter texture, enhance organoleptic qualities, ensure security, prolong shelf life, and enhance nutritional and physiological benefits. This results in different milk products with different characteristics with longer shelf life. Preserving is also enhancing milk’s unique biological and nutritional value.
The dairy industry is continuously striving to enhance production conditions through the development of innovative technologies and techniques. These multidisciplinary investigations consider chemical, physical, enzymatic, microbiological, and microstructural changes. Some of these innovative technologies include cold plasma technology, membrane filtration technology, pulsed electric fields, ultrasound processing, cold plasma technology, and sustainable packaging.
1)Membrane filtration
Membrane filtration is a technology used in the dairy industry to efficiently store milk without heat treatment, standardize key components, increase output and quality, and separate, fractionate, and purify its constituent parts. This technique divides a liquid into two streams, retentate and permeate, using semipermeable membranes with distinct pore diameters. It offers practical and affordable solutions to energy and water-related environmental issues, allowing for more efficient storage, standardized goods, and increased output and quality.
Membrane filtering technology can improve the cheese industry by enhancing nutritional quality, improving production and compositional control, reducing rennet and starter culture requirements, and concentrating milk before production. Membranes also manage whey volume, boosting yield and quality. Advancements in membrane technology allow growth factors to be extracted from whey. Four primary technologies in membrane filtering include:
- Concentration of milk to boost yield and quality.
- Improved production and compositional control through higher total solid content.
- Use of whey in cheese manufacturing.
- Extraction of growth factors from whey.
2)Pulsed electric fields
Pulsed electric field (PEF) is a sustainable nonthermal technology in the dairy sector that can reduce the negative effects of traditional thermal processing without compromising the nutritional, functional, or sensory qualities of milk and milk products. However, there is a lack of research on the impact of PEF processing and no technical or financial feasibility studies on the use of high-intensity electric pulses in milk or dairy products.
PEF is a nonthermal technology that has gained interest in the food industry as a sustainable alternative to traditional methods. It effectively eliminates spoilage and pathogenic microorganisms in juices, liquid eggs, milk, and milk products and has proven to enhance food processing efficiency.
3) Ultrasound Processing
High-intensity ultrasound (HIU) is a cost-effective, simple, and energy-efficient technology that has gained significant interest in food science and technology due to its versatility in processing and product evaluation. It can control, enhance, and speed up processes without compromising the quality of food products. HIU can alter milk components, resulting in notable changes in milk and dairy products. In dairy processing, HIU has been used for various applications including improving whey ultrafiltration, extracting functional foods, reducing product viscosity, homogenizing milk fat globules, crystallizing ice and lactose and cutting cheese blocks. Recent research has focused on applying HIU to dairy and dairy by-products to reduce processing time and enhance the physicochemical quality of various foods. Acoustic cavitation generated by HIU reduces particle size and distribution of milk components, modifies protein structures, and enhances enzyme activities that can lead to improve texture and shelf-life. HIU shows great potential for adoption in the dairy industry.
4) Cold plasma technology
Cold plasma technology is a non-thermal method for pasteurizing milk, ensuring food safety and preserving quality. It uses an ionized gas, containing reactive oxygen species (ROS) and reactive nitrogen species (RNS) which are known for their antimicrobial effects against bacteria, molds, and yeasts. Cold plasma has potential for processing milk and dairy products with minimal quality changes when conditions are optimized by adjusting factors like gas type, voltage, treatment time, and plasma source. Cold plasma can effectively achieve non-thermal pasteurization or sterilization of milk and dairy products.
5) Sustainable packaging
Packaging methods and technologies in the dairy industry are rapidly changing to meet the evolving needs of consumers and the food industry. Innovative ideas and concepts in dairy packaging provide numerous opportunities for improved protection and extended product shelf life. Some of the newly introduced methods are highly advanced, such as capability of indicate the freshness of the product.
- The following are some of the emerging trends in dairy packaging.
- Eco friendly packaging.
- Convenience product formats.
- Innovative dairy packaging.
Examples
- Recyclable pulp fibres for dairy packaging.
- Transparent packaging for fermented milk.
- Recyclable mono material.
- Biodegradable dairy bottles.
Over the past three decades, global dairy production and consumption have grown significantly with predictions of continued growth in the coming decades. However environmental concerns and animal welfare issues have led to a decrease in cow numbers, particularly in the EU. New technologies such as automatic milking machines, sensors, blockchain, and automatic feeders are being developed to support dairy farming intensification to enhance milk production, promote sustainability, and improve animal welfare. Advanced milk processing technologies are also being developed to produce safe, healthy dairy products and to reduce greenhouse gas emissions. However, while these technologies are primarily limited to developed countries, they are also accessible to farmers in worldwide, especially in developing countries.
References
Carrillo-Lopez, L.M., Garcia-Galicia, I.A., Tirado-Gallegos, J.M., Sanchez-Vega, R., Huerta-Jimenez, M., Ashokkumar, M. and Alarcon-Rojo, A.D., 2021. Recent advances in the application of ultrasound in dairy products: Effect on functional, physical, chemical, microbiological and sensory properties. Ultrasonics Sonochemistry, 73, p.105467.
Gebeyehu, M.N., 2023. Recent advances and application of biotechnology in the dairy processing industry: A review. Intensive Animal Farming-A Cost-Effective Tactic.
Nikmaram, N. and Keener, K.M., 2022. The effects of cold plasma technology on physical, nutritional, and sensory properties of milk and milk products. Lwt, 154, p.112729.
Article by: Meththa Senadheera (3rd year)