Uglich, Russian Federation
Uglich, Russian Federation
Uglich, Russian Federation
Moscow, Russian Federation
Dairy products may change their initial composition during storage and transportation. Microbial metabolism affects their sensory properties and reduces their shelf life. The article reviews the current technology and research aimed at increasing the shelf life of dairy products. The study included a comparative analysis of traditional dairy processing methods, such as heat treatment and pasteurization, as well as such innovative technologies as hydrostatic pressure, cold plasma, and pulsed electric fields. Conventional dairy processing methods and innovative technological solutions have various advantages and disadvantages. The storage stability of dairy products depends not only on the processing method but also on the additives, preservatives, bacteriocins, starter cultures, and packaging materials. Additives and preservatives increase the shelf life of fermented dairy products while bacteriocins and protective starter cultures improve the quality, extend the shelf life, and increase the competitiveness of domestic producers. Novel packaging materials preserve the quality of dairy products for a long time. Starter microflora also affects the shelf life of dairy products. Starters with low post-fermentative activity inhibit acid formation during production. The most urgent task that the national dairy industry has to solve is developing its own concentrated bacterial starters for fermented dairy products with low post-fermentation activity. The data obtained can be used to prevent and regulate post-fermentative processes in dairy production.
Starters, fermented dairy products, shelf life, shelf-life extension, post-fermentative activity
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