What is it about?
Review and update the past and recent studies undertaken on usage of gases while manufacturing of dairy products.
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Why is it important?
Gases have been reported to affect shelf life, rheology, sensory attribute and foaming characteristics of dairy systems.
Perspectives
Additional research should be conducted on the efficient utilization of gases for the characterization of the innovative food structures and functionalities.
Dr Bhaskar Mani Adhikari
University of Queensland
Read the Original
This page is a summary of: Use of gases in dairy manufacturing: A review, Critical Reviews in Food Science and Nutrition, June 2017, Taylor & Francis,
DOI: 10.1080/10408398.2017.1333488.
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