ABSTRACT
Nanotechnology is attractive to the dairy industry and deals with several properties of dairy products such as cheese, milk, yogurt, butter, fermented milk, and buttermilk. The different approaches used in processing are bottom-up and bottom down, which help us to know about the interior and exterior of the product. In the dairy industry, several nano techniques are used such as nanoemulsion, nanoencapsulation, nanoliposomes, nanotubes, nanofiber, and nanocapsules. Furthermore, it also shows effective properties in the packaging of dairy products by using nanosensors, nanolaminates, nanocoating which provide information about the safety, stability, and quality of products. Similarly, it has a good ability for the detection of foodborne pathogens or microorganisms such as Listeria monocitogenes, Salmonella typhimurium, Pseudomonas aeruginosa. Nanotechnology also helps in food fortification in which nutrients, ingredients, and compounds are encapsulated, which help in improving the texture, flavor, aroma, quality, and nutritive value. Several nanoparticles are used such as zinc oxide, silver, and titanium which have an effective mechanism to break down bacterial cell walls, help in the absorption of a compound, and boost the function in the human body. However, higher consumption of nanomaterial responsible for heart diseases, asthma, cancer, bronchitis, colon cancer, and chronic208diseases. Therefore, regular assessment is necessary before adding nutrients to the products.
