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Research and Reviews : Journal of Dairy Science and Technology

A Review on Effects of Processing Techniques on the Nutritional Value and Safety of Dairy Products

  1. Tuba Iram

Abstract

This article provides a comprehensive review of the impact of various processing techniques on the nutritional value and safety of dairy products. Dairy products are an important source of nutrition for people of all ages, and processing techniques are used to extend their shelf life, improve their texture, and enhance their flavor. However, processing can also have negative effects on the nutritional content and safety of these products. This review examines the impact of processing techniques such as pasteurization, homogenization, fermentation, and drying on the nutritional content of dairy products, including proteins, vitamins, and minerals. Additionally, the review considers the effects of processing on the safety of dairy products, including the growth of harmful bacteria and the formation of potentially harmful compounds. The review concludes by providing recommendations for future research and development aimed at improving the nutritional value and safety of dairy products. Moreover, this article discusses the different techniques used in dairy processing, such as ultra-high temperature processing, microfiltration, and spray drying, and their effect on the quality of dairy products. The article also explores how processing can affect the taste, texture, and overall consumer acceptability of dairy products. The review highlights the importance of understanding the impact of processing techniques on the nutritional value and safety of dairy products. It provides a valuable resource for researchers, food technologists, and other professionals involved in the dairy industry. By gaining a better understanding of the impact of processing techniques on the quality, nutritional value, and safety of dairy products, it is possible to develop new and innovative approaches to processing that can improve the quality of dairy products while maintaining their nutritional value and safety.

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