Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 136, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.lwt.2020.110322
Keywords
Milk; UV-C; Microorganism; Pathogenic bacteria
Categories
Funding
- NKUBAP Tekirdag Namik Kemal University Scientific Research Projects Fund (BAP project) [NKUBAP.03.GA.20.238]
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The study found that UV-C treatment can effectively reduce bacteria and yeast-mold counts in raw milk, as well as decrease pathogen counts in UHT milk. However, high-dose UV-C treatment can have a negative impact on the sensory properties of milk.
In this study, a non-thermal technology for preservation with the use of UV-C (ultraviolet) was examined in bovine milk. After UV-C treatment, the counts of microorganisms naturally found in raw milk and counts in pathogen-inoculated UHT milk were determined. For UV-C treatment, a reactor with a variable flow rate (5 mL/min to 18 mL/min) and temperature range (4 degrees-25 degrees) was designed and the data were modeled using response surface methodology. After UV-C treatment, approximately 2 log decrease in total mesophilic aerobic bacteria count and approximately 4 log decrease in yeast-mold count were achieved in raw milk. For pathogen-inoculated UHT milk, Salmonella Typhimurium (ATCC 14028), Listeria monocytogenes (ATCC 19115), Staphylococcus aureus (ATTC 25923) and Escherichia coli (ATTC 35218) counts were decreased by nearly 2 log, 2.5 log, 2.5 log and 3 log CFU, respectively. Since high-dose UV-C treatment is detrimental to the sensory properties of milk, it can be integrated with existing pasteurization techniques with a reduction in pasteurization temperature rather than as a stand alone alternative to pasteurization of raw milk.
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