“…This nonthermal treatment has been used for milk and several dairy products (such as cheeses) with different antimicrobial effectiveness (Barba, Calvo, Herraiz, & Santa-María, 2009;Hashisaka, Einstein, Rasco, Hungate, & Dong, 1990;Hashisaka, Weagant, & Dong, 1989;Konteles, Sinanoglou, Batrinou, & Sflomos, 2009;Seisa et al, 2004;Tsiotsias, Savvaidis, Vassila, Kontominas, & Kotzekidou, 2002) and shelf-life extension (Blank, Shamsuzzaman, & Sohal, 1992;Boisseau, 1994;Bougle & Stahl, 1993;Lalaguna, 2003). However, some researchers (Bongirwar & Kumta, 1967;Kung, Gaden, & King, 1953;Yüceer & Gündüz, 1980) have suggested that the use of irradiation for dairy products should be limited because of changes in nutritive and sensory quality (aroma, colour, and flavour).…”