Electrostatic Coating of Dairy Products: A Modern Tool for Food Quality and Shelf-Life Enhancement

Dairy products such as cheese, paneer, milk powders, and dairy-based snacks are highly sensitive to environmental conditions during processing and storage. The loss of coating materials, uneven distribution of flavours or protective agents, dust generation, and limited shelf life are common challenges faced by the dairy industry. To address these issues, modern food processing is increasingly adopting innovative technologies that improve efficiency while reducing waste. One of the promising emerging technologies for the coating of food products is electrostatic coating. The electrostatic coating is originally developed for industrial applications like painting and material finishing, but nowadays it has recently gained attention in food processing, including dairy applications. This technology uses electrical charges to improve the adhesion and uniformity of coatings applied to food surfaces. Research over the past decade, particularly in cheese and dairy powders, shows that electrostatic coating can significantly enhance coating efficiency, product quality, and shelf life while supporting sustainable processing practices. (Barringer & Sumonsiri, 2015; Murid-Khan et al., 2022).