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Ozone processing of milk and milk products: a review of applications, quality effect and implementation challenges

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Published/Copyright: September 4, 2024
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International Journal of Food Engineering
From the journal International Journal of Food Engineering Volume 20 Issue 9-10

Abstract

The impact on the natural characteristics of dairy products during thermal processing warrants the investigation of non-thermal techniques. Ozone has proved to be an effective and sustainable processing technology for the dairy processing sector. This review delves into the effect of ozone processing on the microbiological, physiochemical, nutri-functional, and sensory quality of milk and milk products. Alongside this, the other ozone applications in the dairy processing sector (storage room disinfection, wastewater treatment, benefits in Clean-in-Place (CIP) system, toxin reduction) have been discussed. Current regulatory and industrial status, and safety requirements in the facility have also been highlighted. Overall, ozone treatment has lower microbial inactivation efficiency in milk and milk products than thermal treatment. Further, safety precautions are needed in the processing areas due to its potential health hazard concerns.

Keywords: non-thermal techniques; food safety; food processing; ozonation; dairy products
Corresponding authors: Pranav Vashisht and Lovepreet Singh, Idaho Milk Products Inc., Jerome, ID, 83338, USA, E-mail: (P. Vashisht), (L. Singh); and Anto Pradeep Raja Charles, Food Ingredients and Biopolymers Lab, North Dakota State University, Fargo, ND, 58102, USA, E-mail:

  1. Research ethics: Not applicable.

  2. Author contributions: Pranav Vashisht: Conceptualization, Resources, Writing-Original Draft, Review and Editing, Visualization, Supervision. Digvijay Verma: Conceptualization, Writing-Original Draft. Lovepreet Singh: Writing-Original Draft, Review and Editing. Gursharn Singh Saini: Conceptualization, Writing-Original Draft. Sonali Sharma: Conceptualization, Writing-Original Draft. Anto Pradeep Raja Charles: Conceptualization, Writing Original Draft, Review and Editing. Shikhadri Mahanta: Writing Original Draft. Snehadri Mahanta: Writing Original Draft. Khushi Singh: Writing Original Draft. Gaurav Gaurav: Writing Original Draft. Jaspreet Kaur: Writing Original Draft.

  3. Competing interests: The authors state no conflict of interest.

  4. Research funding: None declared.

  5. Data availability: Not applicable.

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Received: 2024-05-18
Accepted: 2024-08-16
Published Online: 2024-09-04

© 2024 Walter de Gruyter GmbH, Berlin/Boston

Articles in the same Issue

  1. Frontmatter
  2. Critical Reviews
  3. Review: research progress on the extraction and utilization of polysaccharide components in grey dates
  4. Ozone processing of milk and milk products: a review of applications, quality effect and implementation challenges
  5. Articles
  6. Interaction between soy hull polysaccharide and mucin with sodium-/potassium-ion treatment: interfacial property
  7. Pulse echo method for characterizing the ultrasonic properties of argan oil compared to vegetable oils with similar fatty acid profiles
  8. Physicochemical properties in relation to the flow behavior of soybean meal
  9. Efficacy for aspiration prevention through thickening of liquid foods evaluated using a swallowing model apparatus
https://doi.org/10.1515/ijfe-2024-0113
Keywords for this article
non-thermal techniques; food safety; food processing; ozonation; dairy products

Articles in the same Issue

  1. Frontmatter
  2. Critical Reviews
  3. Review: research progress on the extraction and utilization of polysaccharide components in grey dates
  4. Ozone processing of milk and milk products: a review of applications, quality effect and implementation challenges
  5. Articles
  6. Interaction between soy hull polysaccharide and mucin with sodium-/potassium-ion treatment: interfacial property
  7. Pulse echo method for characterizing the ultrasonic properties of argan oil compared to vegetable oils with similar fatty acid profiles
  8. Physicochemical properties in relation to the flow behavior of soybean meal
  9. Efficacy for aspiration prevention through thickening of liquid foods evaluated using a swallowing model apparatus
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