Extension of Raw Cow Milk Shelf Life by Microplasma Discharge

Muthuselvan M; Kavitha E.R; Thirumurugan N; Varshaa S.R; Suresh K

doi:10.34256/famr2312

Muthuselvan M Surface and Environmental Control Plasma Laboratory, Department of Physics, Bharathiar University, Coimbatore-641046, Tamil Nadu, India.
Kavitha E.R Surface and Environmental Control Plasma Laboratory, Department of Physics, Bharathiar University, Coimbatore-641046, Tamil Nadu, India.
Thirumurugan N Surface and Environmental Control Plasma Laboratory, Department of Physics, Bharathiar University, Coimbatore-641046, Tamil Nadu, India.
Varshaa S.R Surface and Environmental Control Plasma Laboratory, Department of Physics, Bharathiar University, Coimbatore-641046, Tamil Nadu, India.
Suresh K Surface and Environmental Control Plasma Laboratory, Department of Physics, Bharathiar University, Coimbatore-641046, Tamil Nadu, India.

Keywords: Microplasma, Cow milk, Shelf life, Reactive species

Abstract

Cow's milk, the universal nutrient, is being stored and supplied, which seeks proper preservation. The prevalent milk preservation procedure of refrigeration, is effective only for two days, and after which, it starts to contaminate due to the growth of various milk-laden bacteria. This bacterial overload has to be inactivated properly to increase its shelf life, and is been achieved effectively using microplasma, a single-step, cost-effective and chemical-free process. Raw milk was treated for 5, 10, and 13 seconds in microplasma discharge. After 13 seconds of microplasma treatment, E. Coli, Pseudomonas, and S. Aureus bacteria got reduced at a respective rate of 89.93, 84.55, and 94.19% for in raw milk. The reactive species formed during microplasma discharge disrupts the structural integrity of bacterial cells and inactivates it, thereby enhancing the milk shelf life. Treated samples remained in good condition for 8 days. Thus, microplasma discharge increases the shelf life of milk by quickly inactivating the bacterial load.

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