Preservation of Milk and Dairy Products by Using Biopreservatives
Middle East Journal of Applied Science & Technology (MEJAST), (Peer Reviewed International Journal) Volume 2, Issue 4, Pages 72-79, October-December 2019
8 Pages Posted: 20 Mar 2020
Date Written: 2019
Dairy products help to meet the need of essential nutrients that are difficult to obtain in daily life without milk and its products like yogurt, cheese, butter. Milk is almost sterile when secreted from a healthy udder. Lower temperature and boiling the milk help in retarding the growth of spoilage organisms. Biopreservation is a method in which natural microbiota or antimicrobials are used in food to enhance the shelf-life. For this purpose affordable microorganisms are selected to control the pathogenic activity. The main organism which is used is lactic acid bacteria and their metabolites. They have the ability to show the antimicrobial features and maintain the sole flavor of food. Lactic acid bacteria are considered as great biopreservatives. Other LAB such as nisin has broad range of application in food industry and approved by food and drug administration (FDA). Other metabolites such as enterococci, Bacteriophages and endolysins used as bio-preservation and have promising role in milk storage. As these are economically important due to their drastic advantages like non-toxic, availability, non-immunogenic and broad activity so, they are considered to be good agent for bio-preservation. This review will focus on application of bio-preservatives to reduce the spoilage and increase the safety of milk products.
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