Badola Richa, Prasad Writdhama, Panjagari Narender Raju, Singh R R B, Singh Ashish Kumar, Hussain Shaik Abdul
Dairy Technology Division, ICAR-National Dairy Research Institute-Karnal, Haryana, 132001 India.
J Food Sci Technol. 2023 Apr;60(4):1209-1221. doi: 10.1007/s13197-022-05355-x. Epub 2022 Jan 22.
and based products (, , , , etc.) are a category of traditional dairy products of Indian subcontinent. They are prepared by open pan desiccation along with stirring and scraping of milk to the desired consistency, followed by addition of sugar and / or colour and flavoring ingredients. The peculiar sensory attributes developed during their course of preparation makes them unique, but their short shelf-life is a major challenge faced by the dairy industries. They are spoiled mainly because of yeast and mold growth along with detrimental changes in the sensory attributes. This review describes various preservation techniques explored in the last two decades such as packaging interventions, modified atmospheric and active packaging, chemical preservation, water activity modification, natural preservation, thermal treatments, bio-preservation, etc. which can be used either singly or in combination (hurdle technology), to enhance the shelf life of these milk products.
基于（产品名称，此处原文未完整给出具体产品名称）的产品（如……等）是印度次大陆的一类传统乳制品。它们通过开放式平底锅干燥制备，同时搅拌并刮擦牛奶至所需稠度，随后添加糖和/或色素及调味成分。在其制备过程中形成的独特感官特性使其独具特色，但它们较短的保质期是乳制品行业面临的一个主要挑战。它们变质主要是由于酵母和霉菌生长以及感官特性发生有害变化。本综述描述了过去二十年中探索的各种保鲜技术，如包装干预、气调包装和活性包装、化学保鲜、水分活度调节、天然保鲜、热处理、生物保鲜等，这些技术可以单独使用或组合使用（栅栏技术），以延长这些奶制品的保质期。
