Ultraviolet and pulsed light technologies in dairy processing

Abstract

Thermal processes, such as pasteurization and ultra high temperature (UHT) treatment, are traditionally used in dairy processing. The dairy industry is interested in employing nonthermal technologies that have been introduced as an alternative to thermal processing, to improve the quality of milk and dairy products. Another potential application of nonthermal technologies is processing of heat-sensitive dairy ingredients. Of these, high-pressure processing, pulsed electric field processing, ultrasonication and ultraviolet (UV) light technology are commercially successful in improving quality and shelf life of food products. UV rays can be classified as UV-A, UV-B and UV-C based on the emission wavelength. UV technology has been commercialized for water disinfection in breweries and for pasteurization for apple cider in the beverage industry but is not used extensively in the dairy industry. Pulsed light (PL) technology involves the use of high intensity pulsed broad spectrum light that flashes several times per second to destroy microbes