Comprehensive Reviews on Effect of Water Activity on the Shelf-life Extension of Indian Traditional Dairy Products

Arun Kumar Pandey, Hanu Sharma, Arbina Hilal, Jessica Bohra, Sheetal Thakur and Om Prakash Chauhan

Abstract

India is the largest milk producer in the world. For safe processing, distribution, and storage dairy industries require a mechanized system with modern technologies. Therefore, a major part of the fluid milk production is converted into traditional Indian dairy products. Approximately, 50% of total milk production is converted into dairy products where traditional dairy products share around 90% of the total milk products consumed in India. However, the shelf-life of traditional dairy products is the major concern due to their short shelf-life under ambient conditions. Several studies reported that by maintaining the optimum water activity, the shelf-life of traditional dairy products can be extended significantly. Most of the indigenous dairy products comes under the intermediate moisture range (aw > 6). The moisture sorption isotherm (MSI) of most indigenous dairy products showed a sigmoid type II pattern. The negative temperature coefficient of equilibrium moisture content (EMC) shows that water activity above 0.5 exerts an increasing interactive effect in most dairy products during storage at a temperature above 20 °C. The aim of current review was to study the effect of storage temperature on water activity and MSI as well as shelf-life of indigenous dairy products.

Published on: March 15, 2024
doi: 10.17756/jfcn.2024-s1-016
Citation: Pandey AK, Sharma H, Hilal A, Bohra J, Tahkur S, et al. 2024. Comprehensive Reviews on Effect of Water Activity on the Shelf-life Extension of Indian Traditional Dairy Products. J Food Chem Nanotechnol 10(S1): S124-S132.

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