Effects of UV Irradiation in a Continuous Turbulent Flow UV Reactor on Microbiological and Sensory Characteristics of Cow's Milk
Abstract:The dairy industry under current pasteurization conditions (15 s at 72°C) and sanitary standards achieves a safe product with excellent quality. In an ever-competitive market there is still a need to improve product quality and extend shelf life of dairy products to increase competitiveness and open up new markets. In an attempt to test the effect of UV irradiation on microbiota of fluid milk, a continuous flow UV system at 254 nm was used to treat 3.5 and 2% fat milk at two UV doses (880 and 1,760 J liter–1). Milk was obtained from three processors, and two lots from each processor were assessed. To assess the impact on the most descriptive native microbiota in pasteurized milk after UV illumination, the product was held at two storage temperatures (4 and 7°C) and tested weekly for 5 weeks for aerobic plate counts (psychrotrophic and mesophilic bacteria), laboratory pasteurization counts, aerobic sporeformers, coliform organisms, and titratable acidity. Microbial counts for all tested microorganisms were lower in UV-treated milk when compared with control throughout storage at 4 and 7°C in both 3.5 and 2% fat milk. Sensory analysis indicated that there is a sensory defect associated with UV treatment at the wavelength used.
Document Type: Research Article
Affiliations: 1: Veterinary Medicine Teaching and Research Center, School of Veterinary Medicine, University of California at Davis, 18830 Road 112, Tulare, California 93274, USA 2: Dipartimento di Medicina Veterinaria, Università degli Studi di Perugia, via San Costanzo, 06126 Perugia, Italy 3: Veterinary Medicine Teaching and Research Center, School of Veterinary Medicine, University of California at Davis, 18830 Road 112, Tulare, California 93274, USA; Dipartimento di Medicina Veterinaria, Università degli Studi di Perugia, via San Costanzo, 06126 Perugia, Italy. email@example.com
Publication date: December 1, 2012
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