Effect of non-thermal processing techniques on pathogenic and spoilage microorganisms of milk and milk products

Abstract Milk is a nutritious perishable product having a short shelf-life owing to the occurrence of spoilage bacteria in it. This has led to an increasing demand for ensuring safety through milk processing. Conventional techniques (such as heat treatment) increase shelf-life but damage the nutritional and sensory qualities of milk. Hence, there is a need to develop innovative, nonthermal processing techniques that increase the shelf-life while preserving its nutritional quality. This review focuses on the recent advances in assuring microbial safety of milk by using nonthermal techniques such as high-pressure processing, pulsed electric fields, ultrasound, ultraviolet irradiation and membrane microfiltration.

摘要 牛奶是一种营养丰富的易腐食品，因内部存在腐败菌(spoilage bacteria)而货架期较短。这使得通过牛奶加工保障其安全性的需求日益增长。传统加工技术（如热处理(heat treatment)）虽可延长货架期，但会破坏牛奶的营养与感官品质。因此，亟需开发既能延长货架期又能保留其营养品质的创新型非热加工技术(nonthermal processing techniques)。本综述聚焦于采用高压加工(high-pressure processing)、脉冲电场(pulsed electric fields)、超声(ultrasound)、紫外辐照(ultraviolet irradiation)及膜微滤(membrane microfiltration)等非热技术保障牛奶微生物安全的最新研究进展。