Достижения в молочных исследованиях
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ISSN: 2329-888X
ISSN: 2329-888X
T Umakanthan
Dairy products are highly perishable and holistic nutritional food; extension of their shelf-life is mandatory. Many methods such as the use of heat treatment, preservatives, acidifiers and emulsifiers, ultraviolet irradiation and combination of such methods are in use [1]. These methods affect the natural aroma and sensory attributes of dairy products and also possess cumulative poisoning effect, especially to the babies, children and elders [2-5]. Stringent food safety act in future has adversity on the survival of commercial dairy industry unless an affordable technology is evolved.