The effects of cold plasma technology on physical, nutritional, and sensory properties of milk and milk products

Thermal processes such as high-temperature-short-time (HTST) are utilized in the dairy industry to maintain milk safety and shelf life. However, thermal processes while ensuring milk safety can negatively impact milk quality including protein denaturation, non-enzymatic browning, loss of vitamins, and flavor changes. Cold plasma is a rapid and non-thermal technique that can pasteurize milk to ensure food safety while maintaining the milk...