ABSTRACT

Applications of nanotechnology and nanomaterials in the dairy industry are on the rise and have varied applications in production, processing, quality control, and packaging of dairy products. Skim milk is a naturally nanoengineered product, which contains nanoscale-level protein and nutritional compound particles. Production of low-fat and zero-fat dairy products is gaining consumers’ attention due to their health benefits, and the dairy industry is investing a lot on producing these low-fat products with similar rheological, textural, and sensory properties as regular-fat level products. Nanotechnology is a great tool for this option, which can help to produce low-fat or zero-fat products like yogurt, ice cream, or milk with the same functionality and physicochemical properties (Lee et al. 2013; Mohammadi et al. 2015; Park et al. 2007; Relkin et al. 2008; Seo et al. 2009). The dairy products can be fortified using nanoscale nutritional compounds like zinc and iron without changing the rheological and sensory properties. Nanotechnology also helped to add supplementary calcium at nanoscale level in yogurt resulting in improved nutritional intake and digestibility (Seo et al. 2009).