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Journal articles on the topic 'Shelf life enhanced milk'

Author: Grafiati

Published: 4 June 2025

Last updated: 1 August 2025

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1

Ashish, Raskar, Nalawade Nilesh, and Kumbhar Amol. "Preparation and Comparative Evaluation of LP Treated Shelf-life Enhanced (SLE) Khoa and Fresh Milk Khoa." International Journal of Research and Review 7, no. 7 (2020): 194–99. https://doi.org/10.5281/zenodo.3982386.

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The Konkan tract of Maharashtra is small narrow strip of about 700 km length with average breadth of 30-35 km. This tract is embodied with Arabian Sea towards west and ranges of Sahyadri Mountain towards east. This region is well known for typical hot- humid climate for about 8 to 9 months of the year. Dairy industry is setting its foot hold in this region. However, problems like accessibility to market, lack of cold storage facilities are poised as hurdles in maintaining milk quality. The hot humid climate coupled with frequent electricity failures and negligence for quality aggravates this p

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Sarkar, S. "Shelf‐life extension of cultured milk products." Nutrition & Food Science 36, no. 1 (2006): 24–31. http://dx.doi.org/10.1108/00346650610642160.

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PurposeShelf‐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/approachAttempt 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‐prod

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3

Zamora, Anna, Victoria Ferragut, Joan Miquel Quevedo, Buenaventura Guamis, and Antonio-José Trujillo. "Ultra-high pressure homogenisation of milk: technological aspects of cheese-making and microbial shelf life of a starter-free fresh cheese." Journal of Dairy Research 79, no. 2 (2012): 168–75. http://dx.doi.org/10.1017/s0022029912000052.

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Fresh cheeses from pasteurised (80°C for 15 s), homogenised–pasteurised (15+3 MPa at 60°C; 80°C for 15 s) or ultra-high pressure homogenised milks (300 MPa and inlet temperature of 30°C) were produced in order to evaluate different technological aspects during cheese-making and to study their microbial shelf life. Although the coagulation properties of milk were enhanced by ultra-high pressure homogenisation (UHPH), the cheese-making properties were somewhat altered; both conventional homogenisation and UHPH of milk provoked some difficulties at cutting the curd due to crumbling and improper c

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Shah, Nihir, Ami Patel, Vivek Koshta, and Poonambhai Prajapati. "Approaches for shelf life extension of milk and milk products." Croatian journal of food science and technology 16, no. 1 (2024): 98–132. http://dx.doi.org/10.17508/cjfst.2024.16.1.08.

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Milk, as an almost complete food, has been a necessity of infants since their birth. Its balanced nutritional composition acts as a great site for microorganisms. Thus, the threat of its spoilage always persists as soon as it leaves the udder. The preservation of milk has been a concern since the development of humankind to keep it safe for consumption after a while. Earlier development of humans raised the idea of the conversion of milk into different forms i.e. curd, cheese, etc. In the later centuries, the beginning of dairy industry started using various means and technologies to eliminate

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R., Badhe1 A. Y. Pundkar M. D. Pawshe A. R. Sawarkar S. M. Kolangath. "Fermented Milk Products: A Nutritious and Flavorful Tradition." Science world a Monthly e magazine 5, no. 2 (2025): 6413–17. https://doi.org/10.5281/zenodo.14978367.

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Fermented milk products have been an integral part of human diets for centuries, embraced by cultures worldwide for their distinct flavors, enhanced nutritional value, and potential health benefits. These dairy products are created through the controlled fermentation of milk, a natural process that involves the action of beneficial bacteria or yeast strains. Fermentation not only improves the taste and texture of milk but also extends its shelf life by inhibiting the growth of harmful microorganisms.

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Snir, Barak, Ayelet Fishman, and Jovana Glusac. "Chickpea-Based Milk Analogue Stabilized by Transglutaminase." Foods 14, no. 3 (2025): 514. https://doi.org/10.3390/foods14030514.

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Plant-based milk substitutes are becoming increasingly popular in the food industry. Among different plant proteins, chickpea proteins (CP) offer unique qualities as good functional and nutritional properties, followed by pleasant taste. This study examines the ability of the production of o/w emulsions resembling milk analogue (3% w/w chickpea protein, 3% w/w canola oil) by using chickpea protein isolate with/without the enzyme transglutaminase (TG) (50 U/g of protein). As a reference material, commercial soymilk was used. The emulsions were characterized by particle size distribution, zeta p

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Chawla, Rekha, S. Sivakumar, Santosh Kumar Mishra, Harsimran Kaur, and Rahul Kumar Anurag. "Modified atmosphere packaging for milk cake: assessment of ideal gas composition for extending shelf life." British Food Journal 123, no. 8 (2021): 2893–906. http://dx.doi.org/10.1108/bfj-09-2020-0785.

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PurposeMilk cake is a well-renowned khoa-based dairy product in India, produced either from the buffalo milk or using a specific danedar variety of khoa. Under ambient conditions, shelf-life of milk cake is generally up to 3–4 days, whereas under refrigeration conditions, it can last up to 12–14 days. Therefore, the present study aims to evaluate the effect of modified atmosphere packaging (MAP) to enhance the shelf-life and keeping intact freshness of milk cake under refrigerated conditions (4 ± 2 °C).Design/methodology/approachDifferent gas concentrations of N2 and CO2 (70:30, 50:50 and 90:1

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Monareng, Nare Jessica, Keabetswe T. Ncube, Charles van Rooi, Mamokoma C. Modiba, and Bohani Mtileni. "A Systematic Review on Microbial Profiling Techniques in Goat Milk: Implications for Probiotics and Shelf-Life." International Journal of Molecular Sciences 26, no. 12 (2025): 5551. https://doi.org/10.3390/ijms26125551.

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Due to its high digestibility, rich nutrient profile, and potential probiotic content, goat milk is an essential nutritional resource, particularly for individuals with cow milk allergies. This review summarises the current state of microbial diversity in goat milk, emphasising the implications for quality, safety, and probiotic potential. This systematic review adhered to PRISMA guidelines, conducting a comprehensive literature search across PubMed, ScienceDirect, and Google Scholar using keywords related to microbial profiling in goat milk. The inclusion criteria targeted English-language st

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9

Moatsou, Golfo. "Emerging Technologies for Improving Properties, Shelf Life, and Analysis of Dairy Products." Foods 13, no. 7 (2024): 1078. http://dx.doi.org/10.3390/foods13071078.

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10

Awad, Sameh, Abeer I. M. EL-Sayed, Dina Amar, et al. "Improving Foaming Properties and Quality of Pasteurized Milk Using Antimicrobial Agents from Wild Pediococcus acidilactici." Foods 14, no. 4 (2025): 641. https://doi.org/10.3390/foods14040641.

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Pasteurized milk foam has become a quality issue in some applications, such as cappuccino-style drinks, as it should be stable and high-capacity. The extended shelf life of pasteurized milk is also a challenge. Some factors affect the foam capacity and stability; among them, the increasing amount of free fatty acids in raw milk is critical. The psychrotrophic bacteria can produce a lipase-like enzyme, which is responsible for increasing the level of free fatty acids in raw milk. Therefore, this work aims to utilize the cell-free supernatant of a bacteriocin-producing culture as a natural prese

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Ghonge, Ashutosh. "Assessment of Microbial Activity, Shelf Life, and Sensory Characteristics of Buttermilk Enhanced with Indian Prickly Ash (Zanthoxylum rhetsa) Extract." INTERANTIONAL JOURNAL OF SCIENTIFIC RESEARCH IN ENGINEERING AND MANAGEMENT 08, no. 05 (2024): 1–5. http://dx.doi.org/10.55041/ijsrem32421.

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The present investigation was carried out at the Dairy Science Laboratory of the Department of Animal Husbandry and Dairy Science, College of Agriculture, Dr. BSKKV., Dapoli (M.S.) to Assessment of Microbial Activity, Shelf Life, and Sensory Characteristics of Buttermilk enhanced with Indian Prickly Ash (Zanthoxylum rhetsa) extract. This study aimed to evaluate the microbial activity, shelf life, and sensory attributes of Indian Prickly Ash extract fortified buttermilk during storage under refrigerated conditions. Microbial analysis was conducted on fresh and stored samples over 15 days, focus

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Nadirova, S., and Yu Sinyavskiy. "JUSTIFICATION OF THE SHELF LIFE OF FERMENTED DAIRY PRODUCTS BASED ON GOAT'S MILK." Eurasian Journal of Applied Biotechnology, no. 2 (July 4, 2023): 29–37. http://dx.doi.org/10.11134/btp.2.2023.4.

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The article presents the results of studies on the number of survival of lactic acid bacteria, which determine the shelf life of fermented milk products during storage. The studies were carried out at the Department of Food Biotechnology of the Almaty Technological University, as well as in the laboratory of biotechnology of specialized products and dietary supplements of the Kazakh Academy of Nutrition. In the preparation of fermented milk products, a starter consisting of Streptococcus thermophilus, Lactobacillus bulgaricus and Lactobacillus fermentum 14 was used. Lactobacillus fermentum 14,

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Zakariás, Fanni, Karina Ilona Hidas, Zoltan Kovacs, et al. "Shelf Life and Organoleptic Attributes of Multifruit Smoothies Treated by Combined Mild Preservation Technologies." Applied Sciences 14, no. 23 (2024): 11223. https://doi.org/10.3390/app142311223.

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The application of high hydrostatic pressure and mild heat treatment represents preservation processes for extending the shelf life of food products without compromising their quality. The combination of these physical methods at lower applied levels represents a promising approach to preserving the quality of treated products. This study aims to investigate the impact of combined treatments on the quality and storage stability of strawberry, banana, almond milk and avocado smoothies. The total colony count, electronic nose and tongue signals, colour, viscosity and sensory properties were exam

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14

Mohamed Assem, Fayza, Kawther El Shafei, Hoda Samir El-Sayed, Mohamed Ahmed Matter, Moemen Sayed Hanafy, and Ahmed Mohamed Amer. "Effects of Carnation Essential Oil Extracted from Carnation Calli on Extending Shelf Life of Yoghurt." Plant Tissue Culture and Biotechnology 29, no. 1 (2019): 1–14. http://dx.doi.org/10.3329/ptcb.v29i1.41974.

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Carnation’s essential oil with high content of eugenol (monoterpenes) was extracted from carnation plant calli. Eugenol had antimicrobial effect and could be used to prolong the shelf life of fermented products as yoghurt. Eugenol in carnation essential oil was added to milk, at the percentages of (0.2, 0.4, 0.6, and 0.8 μl/ml milk, respectively before using the milk in the yoghurt manufacture. Results indicated that eugenol in carnation essential oil possessed good inhibitory effect against selected pathogenic bacterial strains at different concentrations, but had no inhibitory effect on Sacc

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Kambarova, A. S., B. M. Kulushtaeva, S. K. Kasymov, Zh K. Tokanova, and S. A. Kardenov. "THE COMPOSITION OF ANTIOXIDANT-ENRICHED OAT MILK IMPROVING THE RECIPE." Bulletin of Shakarim University. Technical Sciences, no. 2(18) (July 8, 2025): 345–52. https://doi.org/10.53360/2788-7995-2025-2(18)-42.

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This study showed that adding beetroot and banana to oat milk can boost its nutritional value and antioxidant activity. Betalains in beetroot and phenolic compounds in banana improved the antioxidant properties of milk. As a result of the study, it was found that the protein and carbohydrate content in oat milk increased, as well as the shelf life increased to 4 days. The organoleptic properties of the product were studied and its color, consistency and odor were positively evaluated. In addition, the vitamin composition and overall chemical composition were analyzed, and it was found that oat

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Elshaghabee, Fouad M. F., Ahmed A. Abd El-Maksoud, Sulaiman Ali Alharbi, Saleh Alfarraj, and Mahmoud S. M. Mohamed. "Fortification of Acidophilus-bifidus-thermophilus (ABT) Fermented Milk with Heat-Treated Industrial Yeast Enhances Its Selected Properties." Molecules 26, no. 13 (2021): 3876. http://dx.doi.org/10.3390/molecules26133876.

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The improvement of milk dairy products’ quality and nutritional value during shelf-life storage is the ultimate goal of many studies worldwide. Therefore, in the present study, prospective beneficial effects of adding two different industrial yeasts, Kluyveromyces lactis and Saccharomyces cerevisiae pretreated by heating at 85 °C for 10 min to be inactivated, before fermentation on some properties of ABT fermented milk were evaluated. The results of this study showed that the addition of 3% and 5% (w/v) heat-treated yeasts to the milk enhanced the growth of starter culture, Lactobacillus acido

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17

Abbas, Hayam M., Ebtehal A. Altamim, Mohamed Salama, Mohamed T. Fouad, and Hamdy A. Zahran. "Cold Plasma Technology: A Sustainable Approach to Milk Preservation by Reducing Pathogens and Enhancing Oxidative Stability." Sustainability 16, no. 20 (2024): 8754. http://dx.doi.org/10.3390/su16208754.

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Pathogenic microorganisms and lipid oxidation are critical challenges in the dairy industry, influencing both food safety and quality. This study explores the potential of cold plasma (CP) technology as a sustainable alternative for milk preservation compared to conventional pasteurization. CP treatment utilizes ionized gas to generate reactive species, which effectively disrupt microbial cell membranes and inactivate pathogens, thereby sterilizing the milk. We assessed raw, pasteurized, and cold plasma-treated milk samples, focusing on microbial growth, lipid oxidation, and oxidative stabilit

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Choudhary, Rakesh, Arun Kumar, Kamalesh Kumar Meena, Nikita Katara, and Sunil Meena. "Functional Properties and Challenges in Production of Goat Milk-fruit Pulp Based Composite Sweets." European Journal of Nutrition & Food Safety 17, no. 7 (2025): 226–41. https://doi.org/10.9734/ejnfs/2025/v17i71780.

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Goat milk, known for its superior digestibility, bioactive composition and low allergenicity, is a promising source for the development of functional dairy sweets. However, its distinct flavor and textural limitations often reduce consumer acceptance. Integrating fruit pulps, such as mango, papaya and berries, enhances the nutritional, sensory and functional properties of goat milk-based sweets, offering improved flavor, color, antioxidant capacity and shelf stability. This review explores the nutritional composition and functional attributes of goat milk and tropical fruit pulps, examines tra

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Hsiao, Yun-Ting, and Chung-Yi Wang. "Microbial Shelf-Life, Starch Physicochemical Properties, and In Vitro Digestibility of Pigeon Pea Milk Altered by High Pressure Processing." Molecules 25, no. 11 (2020): 2516. http://dx.doi.org/10.3390/molecules25112516.

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This study examined the effects of high-pressure processing (HPP) on microbial shelf-life, starch contents, and starch gelatinization characteristics of pigeon pea milk. HPP at 200 MPa/240 s, 400 MPa/210 s, and 600 MPa/150 s reduced the count of Escherichia coli O157:H7 in pigeon pea milk by more than 5 log CFU/mL. During the subsequent 21-day refrigerated storage period, the same level of microbial safety was achieved in both HPP-treated and high-temperature short-time (HTST)-pasteurized pigeon pea milk. Differential scanning calorimetry and scanning electron microscope revealed that HPP at 6

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Arora, Simran Kaur, and Astha Balodhi. "Recent technologies to enhance heat stability of milk concentrates." INTERNATIONAL JOURNAL OF AGRICULTURAL SCIENCES 20, no. 1 (2024): 301–6. http://dx.doi.org/10.15740/has/ijas/20.1/301-306.

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Evaporated milk is used in many fields due to their various nutritional and functional properties. Evaporated milk widely finds its application in infant food formulas, as well as used for drinking after dilution, for cooking or as a coffee whitener/creamer. Evaporated milk has a higher concentration of milk proteins which leads to one of the biggest challenges that is, heat-induced coagulation due to the denaturation of milk proteins, particularly the whey proteins, and their interactions during the intense sterilization operation that is typically used to ensure a longer shelf-life for these

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Nefasa, Angela Nitia, Marcelinus Christwardana, Zakaria Hussein Abdurrahman, Fatkur Rohman, and Agus Afif. "A Mini Review on Technique of Milk Thermization." Journal of Bioresources and Environmental Sciences 2, no. 3 (2023): 140–44. http://dx.doi.org/10.14710/jbes.2023.19916.

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Thermization is a preheating procedure in which milk is heated at low temperatures for a brief time prior to further processing. It is often used in the dairy processing industry to make a variety of products, including pasteurized milk, milk powder, and cheese. Eliminating psychrophilic bacteria, avoiding milk spoiling, and halting the changes generated by lipase and protease enzymes are the objectives of this method. Despite the fact that thermization enhances the shelf life of milk, it may also result in sensory changes and the germination of B. cereus spores. The goal of the thermization m

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Oh, Sung-Il, Sugwang Lee, Chul-Woo Kim, and Uk Lee. "Enhanced shelf life of jujube (Ziziphus jujuba Mill.) using aqueous chlorine dioxide." Acta Horticulturae, no. 1256 (October 2019): 343–48. http://dx.doi.org/10.17660/actahortic.2019.1256.48.

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Silva, Aline Rolim Alves da, Ricardo Erthal Santelli, Bernardo Ferreira Braz, et al. "A Comparative Study of Dairy and Non-Dairy Milk Types: Development and Characterization of Customized Plant-Based Milk Options." Foods 13, no. 14 (2024): 2169. http://dx.doi.org/10.3390/foods13142169.

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Plant-based milk has gained considerable attention; however, its high nutritional variation highlights the need for improved formulation designs to enhance its quality. This study aimed to nutritionally compare cow milk with plant-based milk produced from hazelnuts (H), Brazil nuts (BN), cashew nuts (CN), soybeans (S), and sunflower seeds (SS), and to perform physicochemical and technological characterization. The plant-based milk produced with isolated grains showed a nutritional composition inferior to that of cow milk in almost all evaluated parameters, protein content (up to 1.1 g 100 g−1)

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Bozzetti, Marianna, Carolina Cerri, Sara Morandi, et al. "Untargeted Screening Based on UHPLC-HRMS of Total Folates Produced by Lactic Acid Bacteria in Fermented Milk and During Yogurt Shelf Life." Foods 14, no. 7 (2025): 1112. https://doi.org/10.3390/foods14071112.

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Folate deficiency is a widespread nutritional issue, and biofortifying dairy products through lactic acid bacteria (LAB) is a promising strategy to enhance natural folate levels. This study aimed to develop a reliable method for selecting Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus strains with enhanced folate production for use as functional starter cultures. Initially, a traditional microbiological assay (MA) was used to measure folate production in 36 LAB strains isolated from fermented milks. Due to MA’s limitations, an untargeted and semi-quantitative method

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Aya-Ebi Okubo Eneni, Kingsley Chukwuka Amaihunwa, Peter Mamuro Eguvbe, Faith Akpakpan, Emmanuel Idima Lotanna, and Oghenemaro Felix Enwa. "Investigation of the effects of homogenisation and gelling agents on the physicochemical, textural, and sensory properties of Yoghurt." World Journal of Biology Pharmacy and Health Sciences 22, no. 3 (2025): 277–82. https://doi.org/10.30574/wjbphs.2025.22.3.0600.

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Yoghurt, a fermented dairy product, is valued globally for its nutritional benefits and unique sensory properties. Optimizing its texture, stability, and shelf life remains essential for commercial success. This study investigated the combined effects of milk homogenization and the incorporation of gelling agents—pectin and gelatin—on the physicochemical and sensory quality of yoghurt. A 10% skimmed milk powder solution was prepared, pasteurized, and split into two batches: homogenized (140 bar at 60°C) and non-homogenized. Each batch was further subdivided for the addition of pectin or gelati

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Zhu, Bifen, Yu Zhong, Danfeng Wang, and Yun Deng. "Active and Intelligent Biodegradable Packaging Based on Anthocyanins for Preserving and Monitoring Protein-Rich Foods." Foods 12, no. 24 (2023): 4491. http://dx.doi.org/10.3390/foods12244491.

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Currently, active and intelligent packaging has been developed to solve the spoilage problem for protein-rich foods during storage, especially by adding anthocyanin extracts. In such a film system, the antioxidant and antibacterial properties were dramatically increased by adding anthocyanins. The physicochemical properties were enhanced through interactions between the active groups in the anthocyanins and reactive groups in the polymer chains. Additionally, the active and intelligent film could monitor the spoilage of protein-rich foods in response to pH changes. Therefore, this film could m

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Sheikh, Ishfaq Ahmad, Muhammad Yasir, Imran Khan, et al. "Lactoperoxidase immobilization on silver nanoparticles enhances its antimicrobial activity." Journal of Dairy Research 85, no. 4 (2018): 460–64. http://dx.doi.org/10.1017/s0022029918000730.

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Lactoperoxidase (LPO) is an antimicrobial protein present in milk that plays an important role in natural defence mechanisms during neonatal and adult life. The antimicrobial activity of LPO has been commercially adapted for increasing the shelf life of dairy products. Immobilization of LPO on silver nanoparticles (AgNPs) is a promising way to enhance the antimicrobial activity of LPO. In the current study, LPO was immobilized on AgNPs to form LPO/AgNP conjugate. The immobilized LPO/AgNP conjugate was characterized by various biophysical techniques. The enhanced antibacterial activity of the c

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Arora, Simran Kaur, Neetu Dobhal, Bhavesh Tiwari, and Anamika Gupta. "Traditional Indian Methods to Preserve Food." International Journal of Environment, Agriculture and Biotechnology 10, no. 3 (2025): 246–51. https://doi.org/10.22161/ijeab.103.34.

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India has a long tradition, spanning thousands of years, of preserving fruits, vegetables, cereals, and milk using natural methods that help extend their shelf life while maintaining their taste, nutritional value, and safety. India's traditional food preservation methods include sun drying, pickling, fermentation, smoking, and brining, which help extend the shelf life of fruits, vegetables, cereals, and dairy by controlling moisture and microbial growth. Additionally, techniques like granary storage, biopesticides, parboiling, roasting, and milk processing ensure the long-term safety and usab

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Sutiswa, Shandra Isasi, and Nur Aji. "Stability, Fat Content and Protein Content Test of Instant Powder Protein Combination of Milk, Egg Yolk and Temulawak (Curcuma xanthorrhiza Roxb.) Eggs to Prevent Stunting." Journal of Academic Science 2, no. 1 (2025): 326–37. https://doi.org/10.59613/1t8cjx92.

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Consuming foods or drinks that contain animal protein, such as milk and yolks, is one way to prevent stunting. In addition, the addition of temulawak in the formula can enhance appetite. Innovation is needed to turn milk, yolks, and temulawak into powder because their high protein content makes the products prone to spoilage. Information about the stability and content of products is very important to ensure that the products are safe for consumption. One way to determine the stability of a formulation is to conduct tests at various storage temperatures. The purpose of this research is to dete

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Mehra, Rahul, Harish Kumar, Shafiya Rafiq, et al. "Enhancing yogurt products’ ingredients: preservation strategies, processing conditions, analytical detection methods, and therapeutic delivery—an overview." PeerJ 10 (October 12, 2022): e14177. http://dx.doi.org/10.7717/peerj.14177.

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As a dairy product, yogurt delivers nourishing milk components through the beneficial microbial fermentation process, improved by bioavailability and bioaccessibility–an exclusive combined food asset. In recent decades, there has been considerable attention to yogurt product development particularly in areas like influence by antioxidant-rich fruits, different factors affecting its probiotic viability, and the functionality of inulin and probiotics. Essentially, many published reviews frequently focus on the functionalities associated with yogurt products, however, those articulating yogurt in

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Shobharani, P., and Renu Agrawal. "Interception of quorum sensing signal molecule by furanone to enhance shelf life of fermented milk." Food Control 21, no. 1 (2010): 61–69. http://dx.doi.org/10.1016/j.foodcont.2009.03.018.

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R., Badhe* A. Y. Pundkar M. D. Pawshe A. R. Sawarkar S. M. Kolangath. "Fermented Milk Products: A Nutritious and Flavorful Tradition." Science world a Monthly e magazine 5, no. 2 (2025): 6442–46. https://doi.org/10.5281/zenodo.15407790.

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Fermented milk products have been an integral part of human diets for centuries, embraced by cultures worldwide for their distinct flavors, enhanced nutritional value, and potential health benefits. These dairy products are created through the controlled fermentation of milk, a natural process that involves the action of beneficial bacteria or yeast strains. Fermentation not only improves the taste and texture of milk but also extends its shelf life by inhibiting the growth of harmful microorganisms. Among the most popular fermented dairy products are yogurt, kefir, buttermilk, and cheese, eac

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Teshome, Ejigayehu, Sirawdink Fikreyesus Forsido, H. P. Vasantha Rupasinghe, and Ebisa Olika Keyata. "Potentials of Natural Preservatives to Enhance Food Safety and Shelf Life: A Review." Scientific World Journal 2022 (September 23, 2022): 1–11. http://dx.doi.org/10.1155/2022/9901018.

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Food-borne illnesses are a significant concern for consumers, the food industry, and food safety authorities. Natural preservatives are very crucial for enhancing food safety and shelf life. Therefore, this review aimed to assess the literature regarding the potential of natural preservatives to enhance food safety and extend the shelf life of food products. The review paper indicated that natural antimicrobial agents that inhibit bacterial and fungal growth for better quality and shelf life have been of considerable interest in recent years. Natural antimicrobials are mainly extracted and iso

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Vidhauliya, Yogesh, Bhopal Singh, and Akhilesh Kumar. "Enhancement of Nutritional Value of Fermented Buttermilk using Vitamin A and D." International Journal of Horticulture, Agriculture and Food science 8, no. 2 (2024): 26–31. http://dx.doi.org/10.22161/ijhaf.8.2.4.

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The demand of butter milk is increasing in the dairy industry. Traditionally, buttermilk is produced from curd or cultured milk. This study demonstrates that buttermilk has become a daily dietary drink with high nutritive value including vitamin A and D. process of buttermilk first taking pasteurized milk after boiling at 40ºC in the present paper, a study was conducted for the development and characterization of functional cultured buttermilk utilizing vitamin A and D as per the standards of Recommended Dietary Allowance. The significance of the study is to increase the shelf life of product

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Alexi, Niki, Konstantina Sfyra, Eugenia Basdeki, et al. "Raw and Cooked Quality of Gilthead Seabream Fillets (Sparus aurata, L.) after Mild Processing via Osmotic Dehydration for Shelf Life Extension." Foods 11, no. 14 (2022): 2017. http://dx.doi.org/10.3390/foods11142017.

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The current study aimed to explore the effects of mild processing for shelf-life extension on the raw an-d cooked quality of gilthead seabream fillets stored at 2 °C. Control and Treated (via osmotic dehydration) fillets were sampled at the beginning (D1), middle (D5) and end (D7) of commercial shelf life. The raw quality was evaluated via the quality index method (QIM), microbial measurements and for D1 through tetrad discrimination testing. The cooked quality was evaluated for the same samples via sensory descriptive analyses with a trained panel. The tetrad results indicated similar charact

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Qadi, Wasim S. M., Ahmed Mediani, Khaled Benchoula, Eng Hwa Wong, Norazlan Mohmad Misnan, and Norrakiah Abdullah Sani. "Characterization of Physicochemical, Biological, and Chemical Changes Associated with Coconut Milk Fermentation and Correlation Revealed by 1H NMR-Based Metabolomics." Foods 12, no. 10 (2023): 1971. http://dx.doi.org/10.3390/foods12101971.

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Fermentation of milk enhances its nutritional and biological activity through the improvement of the bioavailability of nutrients and the production of bioactive compounds. Coconut milk was fermented with Lactiplantibacillus plantarum ngue16. The aim of this study was to evaluate the effect of fermentation and cold storage for 28 days on physicochemical characteristics, shelf life, and antioxidant and antibacterial activities of coconut milk as well as its proximate and chemical compositions. The pH of fermented milk decreased from 4.26 to 3.92 on the 28th day during cold storage. The viable c

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Patel, Kartik M., Jignesh M. Patel, Dharmesh C. Patel, Navin B. Patel, Jeetendra K. Raval, and Priti D. Vihol. "Effect of metabolized polyethylene terephthalate, vacuum packaging and storage temperature on shelf life of papaya pulp Kalakand (Indian cookie)." Journal of Applied and Natural Science 8, no. 3 (2016): 1375–79. http://dx.doi.org/10.31018/jans.v8i3.968.

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The dairy plants are looking for newer products for diversification and value addition. There is scope for the dairy industry to introduce newer products as healthy, convenience and ready to eat foods for capacity utilization and value addition, but because of complex biochemical composition and high water content, milk and milk products act as an excellent culture medium for growth and multiplication of varieties of microorganisms. Vacuum packaging reduces product shrinkage, trim losses by eliminating oxidation and freezer burn resulting it can enhance product quality. Now a day metabolized p

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Ming, Jesse Lee Kar, Mohd Shamsul Anuar, Muhammad Syahmeer How, Samsul Bahari Mohd Noor, Zalizawati Abdullah, and Farah Saleena Taip. "Development of an Artificial Neural Network Utilizing Particle Swarm Optimization for Modeling the Spray Drying of Coconut Milk." Foods 10, no. 11 (2021): 2708. http://dx.doi.org/10.3390/foods10112708.

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Spray drying techniques are one of the methods to preserve and extend the shelf-life of coconut milk. The objective of this research was to create a particle swarm optimization–enhanced artificial neural network (PSO–ANN) that could predict the coconut milk spray drying process. The parameters for PSO tuning were selected as the number of particles and acceleration constant, respectively, for both global and personal best using a 2k factorial design. The optimal PSO settings were recorded as global best, C1 = 4.0; personal best, C2 = 0; and number of particles = 100. When comparing different t

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Khalid, Faiza, Muhammad Saeed, Muhammad Rizwan Majeed, et al. "Enhanced Antioxidant Potential of Supplemented Yogurt with Sea Buckthorn." Food Science and Applied Biotechnology 5, no. 1 (2022): 87. http://dx.doi.org/10.30721/fsab2022.v5.i1.160.

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Sea buckthorn, Hippophae rhamnoides, is a renowned fruit in Chinese traditional medicine. The plant contains a massive number of polyphenols, phytochemicals like vitamin C, flavonoids and carotenoids which act as antioxidants and effective against ailments like cold, cough, inflammation, aging and cancer. Yogurt is an ancient fermented milk product and has been using for nutritional purposes. The current study evaluated the antioxidant potential of sea buckthorn pulp (SP) and shelf life and physicochemical characteristics of supplemented yogurt with sea buckthorn. Yogurt was developed using wh

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Samuel, E. M., Mai, H. M., and Sani, I. "PHYSICOCHEMICAL PROPERTIES OF RAW AND FERMENTED COW MILK PRODUCED BY SMALLHOLDER FARMERS IN BAUCHI METROPOLIS, NIGERIA." Nigerian Journal of Agriculture and Agricultural Technology 4, no. 4A (2024): 58–64. https://doi.org/10.59331/njaat.v4i4a.859.

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The study was carried out to assess the physicochemical properties of raw and fermented cow milk produced by smallholder farmers in Bauchi Metropolis, Nigeria. The key indicators of milk quality used consisted of moisture, fat, protein, lactose, and ash content. Milk samples from five different locations (Lushi, Bayara, Tabuli, Yayire, and Dandango) were analyzed for both raw and fermented states. Raw milk samples exhibited variability in moisture content, with Dandango recording the highest value (80.50%) and Bayara the lowest (73.78%). Solid non-fat content and titratable acidity remained st

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Weis, Cláudia Moreira Santa Catharina, Márcia Miss Gomes, Bárbara Geremia Vicenzi, et al. "Effect of Adding Winemaking By-Product on the Characteristics of Petit Suisse Cheese Made with A2A2 Milk and Probiotic." Fermentation 10, no. 11 (2024): 570. http://dx.doi.org/10.3390/fermentation10110570.

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By-products generated in the winemaking industry contain compounds with health-promoting properties, which can be reintroduced into the food production chain. This study evaluated the use of a by-product from the industrial processing of grapes as an ingredient in the manufacture of Petit Suisse cheese, made with A2A2 milk and the addition of the probiotic Bifidobacterium animalis subsp. lactis HN019. Two Petit Suisse formulations were made in three independent batches: a control formulation without the addition of the by-product (F0) and a formulation containing 10% of the by-product (F1). Th

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Suwannaphan, Sunisa. "Quality evaluation of non-fat goat milk yogurt supplemented with purple sweet potato flour." International Food Research Journal 29, no. 6 (2022): 1419–28. http://dx.doi.org/10.47836/ifrj.29.6.18.

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In the present work, the supplementation of purple sweet potato flour as a prebiotic at concentrations of 1, 2, and 3% enhanced the probiotic efficacy. These three concentrations of purple sweet potato flour reduced the fermentation time from 4.5 – 5.5 h as compared to the control © recipe (7–5 - 8.0 h). Panellists scored highest overall acceptability for non-fat goat milk yogurt with 1% purple sweet potato flour (S1 recipe). The S1 recipe was selected to evaluate the quality change during storage for 27 days at 4°C. The L* and b* values decreased, whereas the a* value increased. Non-fat goat

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V.R, Mr Chavan, Mr Kadam M.L, Mr Pawar P.G, and Mr Kelapure N.N. "Study on Formulation and Standardization of Nutraceutical Colostrum Milk Bar." International Scientific Journal of Engineering and Management 04, no. 05 (2025): 1–6. https://doi.org/10.55041/isjem03314.

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With increasing urbanization, people are finding less time to prioritize health, leading to a growing demand for convenient, nutritious food options. This study focused on formulating a functional colostrum-based milk bar enriched with butterfly pea (Clitoria ternatea) extract and natural sweeteners like honey and jaggery, designed to cater to the dietary needs of the rising middle-class population. A total of six variants were developed using 5%, 10%, and 15% concentrations of both sweeteners. Among these, two specific formulations one with 15% butterfly pea extract and honey, and the other w

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Patil, Abhinandan, Neha Munot, Mohsina Patwekar, et al. "Encapsulation of Lactic Acid Bacteria by Lyophilisation with Its Effects on Viability and Adhesion Properties." Evidence-Based Complementary and Alternative Medicine 2022 (May 27, 2022): 1–9. http://dx.doi.org/10.1155/2022/4651194.

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Lactobacillus (LAB) genera are considered important functional food but are found to have a short shelf life. In this study, two LAB, Lactobacillus plantarum (Lp) and Lactobacillus rhamnosus (Lr), were isolated from sheep’s milk, and whole-genome sequencing was carried out by using 16s rRNA Illumina Nextseq, the Netherlands. The LAB were encapsulated by the lyophilisation technique using different lyoprotective pharmaceutical excipients. This process was carried out using a freeze dryer (U-TECH, Star Scientific Instruments, India). Shelf-life determination was carried out by a 12-month study u

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Poulsen, Vera Kuzina, Patrick Derkx, and Gunnar Oregaard. "High-throughput screening for texturing Lactococcus strains." FEMS Microbiology Letters 366, Supplement_1 (2019): i42—i48. http://dx.doi.org/10.1093/femsle/fnz001s.

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ABSTRACT In the food industry, lactic acid bacteria (LAB) are used in dairy fermentations, extending the shelf life by lowering the pH and also affecting taste and texture of the fermented milk. The texture of fermented milk is an important quality parameter, affecting consumer acceptance. Finding LAB providing desired texture of a product is time consuming and laborious when using standard methods for measuring texture, e.g. rheology measurements. Screening of 986 Lactococcus lactis strains resulted in few strains with the ability to enhance texture, demonstrating the necessity of implementat

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Ashenafi, Tigist, Haftom Zebib, and Ashagrie Zewdu Woldegiorgis. "Improvement of Raw and Pasteurized Milk Quality through the Use of Lactoperoxidase Systems (LPSs) along the Dairy Value Chain, under Real Conditions in Ethiopia." Foods 13, no. 8 (2024): 1272. http://dx.doi.org/10.3390/foods13081272.

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Lactoperoxidase systems (LPSs) can enhance the microbiological quality of raw milk when there is lack of cooling facilities. In this study, a total of 250 milk samples were collected from farmers, collectors, and factories. Experimental samples were both LPS-activated morning and overnight milk. The samples were tested with several chemical and microbiological tests, such as total bacterial count (TBC), total coliform count (TCC), and Escherichia coli count (EC). Results indicated that all LPS-activated milk samples had a higher quality than all the control samples. For instance, both the morn

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Edao, Abdela, Tesfaye Aredo, Alemayehu Arega, Yadeta Nigatu, and Sisay Ishetu. "Effect of Cleaning Milk Equipment with Plant Material on Microbial Load, Quality and Organoleptic Character of Milk." Frontiers in Environmental Microbiology 10, no. 4 (2024): 84–88. https://doi.org/10.11648/j.fem.20241004.13.

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Ensuring the safety and quality of milk requires effective sanitation of milk-handling equipment to minimize microbial contamination. This study examined the antimicrobial effectiveness of Eucalyptus globulus and Ruta chalepensis as natural cleaning agents compared to conventional synthetic detergents. Equipment cleaned with plant-based solutions significantly reduced microbial loads, including total bacterial count (TBC), coliforms, and lactic acid bacteria (TLAB), with reductions exceeding those observed with conventional detergents (p &lt; 0.05). Lower titratable acidity in milk process

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Hayati, Anis Khoirin, Ali Adi, Anissa Alifia Imaniah, Mas Aldrin Zagna Rania Kartika, Muhammad Athallah Hazel Ornando, and Yunita Wulandari. "Education on Processing Cow's Milk into Various Flavors to Enhance the Appeal of Educational Tourism in Babadan Village." Journal of Empowerment and Community Service (JECSR) 3, no. 1 (2025): 1–9. https://doi.org/10.53622/jecsr.v3i1.367.

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Milk is an important source of nutrition that is rich in protein, fat, vitamins, minerals and probiotic microorganisms. However, the high nutrient content also increases the risk of microbial growth that can cause spoilage if not handled properly. One method to extend the shelf life of milk is through the pasteurization process. Babadan Village, located on the slopes of Mount Kelud, has great potential in the dairy farming sector as the main source of community income. However, there is still a lack of understanding about hygienic and innovative milk processing. This research aims to increase

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Buatig, Raja, Miriam E. Clegg, Nicholas Michael, and Maria-Jose Oruna-Concha. "Effect of Processing on Cow’s Milk Protein Microstructure and Peptide Profile After In Vitro Gastrointestinal Digestion." Dairy 6, no. 2 (2025): 15. https://doi.org/10.3390/dairy6020015.

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Cow’s milk is an important part of the human diet, primarily due to its high nutritional content, particularly proteins and fats. The processing of milk enhances its safety while modifying its composition and structure, influencing bioactive peptide release, which impacts protein quality, digestion, and allergenicity. Recently, filtered milk, which undergoes pasteurisation and microfiltration, has become available in UK supermarkets, offering a longer shelf life than pasteurised milk. This study aimed to evaluate the effects of microfiltration on the protein structure of cow’s milk, compared w

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Homthawornchoo, Wantida, Nur Fairuza Syahira Mohamad Hakimi, Orapan Romruen, and Saroat Rawdkuen. "Dragon Fruit Peel Extract Enriched-Biocomposite Wrapping Film: Characterization and Application on Coconut Milk Candy." Polymers 15, no. 2 (2023): 404. http://dx.doi.org/10.3390/polym15020404.

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Bio-based film is an eco-friendly alternative to petroleum-based packaging film. The effects of biocomposite wrapping film enhanced with dragon fruit peel extract (0, 2% w/v, respectively) and currently used commercial packaging film (polypropylene; PP) on coconut milk caramels during storage (30 °C, 75% RH, nine days) were studied. Both 0% and 2% DPE-enriched biocomposite films were thicker and had higher water vapor permeability and solubility than the PP film but poorer mechanical characteristics. In addition, the 2% film possessed antioxidants and antioxidant ability. A FESEM micrograph re

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