Document Type : Review Paper
Authors
- Nosheen Amjad 1
- Ali Imran 2
- Muhammad Sadiq Naseer 1
- Fatima Tariq 1
- Muhammad Afzaal 2
- Kinza Fatima 3
- Aminjon Kalandarov 4
- Fakhar Islam 5
1 Department of Clinical Nutrition, NUR, International University, Lahore, Pakistan.
2 Department of Food Science, Government College University, Faisalabad, Pakistan.
3 National Center for Nanoscience and Technology (NCNST),
4 Tashkent State University of Law Uzbekistan
5 Government College University Faisalabad
Abstract
High-pressure-based technologies have emerged as promising alternatives for transforming the dairy industry with cleaner label solutions compared to traditional processing methods. The review explores their efficacy in pathogen inactivation, shelf life extension, and physicochemical quality improvement of dairy products, highlighting their potential for producing safer and longer-lasting items without preservatives. The advantages of High-Pressure Processing (HPP), Ultra High-Pressure Homogenization (UHPH), and High-Pressure Homogenization (HPH) treatments in enhancing milk stability, texture, and nutrition are discussed, offering opportunities for healthier and higher-quality dairy products. The review also addresses their impact on cheese, yogurt, and ice cream, including microbiological safety, proteolysis, and sensory attributes. Challenges and potential solutions for implementing these technologies in industrial dairy operations are considered. Overall, high-pressure-based technologies demonstrate significant potential for revolutionizing the dairy industry and meeting the demands of health-conscious consumers while promoting a more sustainable food industry. This review aims to explore the application of high-pressure technologies with a clean label method in the dairy manufacturing. By leveraging pressure treatments, the dairy production can manufacture natural, very much nutritious foods with minimal requirements, aligning with consumer preferences for clean-labeled foods with zero imitated chemicals.
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