Ultraviolet Light Applications in Dairy Processing

Abstract

The main objective of this chapter is to discuss the potential of ultraviolet (UV) light applications in dairy industry. The principles, inactivation mechanisms, sources and devices of UV light are reviewed as well as its advantages and disadvantages. The factors affecting the efficacy of UV light are also discussed. The potential and present applications of UV light on disinfection of air, water, food contact surfaces and packaging materials are introduced. The efficacy and quality effects of UV light treatment for liquid dairy products are presented. In addition, as a promising application to prevent post-contamination after heat treatment, surface processing by UV light is emphasized. Besides its use for microbial inactivation by UV light, its possible uses such as creating novel dairy products are also introduced. The legal aspects on UV light for production, processing and handling of food briefly are given. Benefits, limitations and challenges of UV light for the future adaption in dairy industry are discussed.

UV Light Application as a Mean for Disinfection Applied in the Dairy Industry

“…The Sun is the primary source of Ultraviolet light, which radiates light at several different wavelengths [10]. The alternative UV radiations can be emitted from tanning beds, mercury vapor lamps, selected halogens, fluorescents, incandescent lights, and some types of lasers [11].…”

Application of batch system ultraviolet light on the surface of kashar cheese, a kind of pasta-filata cheese: effects on mould inactivation, lipid oxidation, colour, hardness and sensory properties

“…In recent years, UV light application has been considered as a promising technology for improving food safety and as an alternative to the use of chemicals (Koca et al ., 2018). Technological improvements have made UV especially useful in developing countries with small scale production facilities due to its low installation and operational costs combined with minimal energy usage and maintenance requirements (Bintsis et al ., 2000; Koutchma, 2009; Cilliers et al ., 2014).…”

“…On the other hand, because of the low penetration depth of UV light, this technology can usually only be used for the inactivation of surface microorganisms. In dairy plants, the number of microorganisms on the food surfaces, food contact surfaces, and packaging materials can be eliminated by exposure to appropriate doses of UV light (Koca et al ., 2018). The light can be applied to the surface of the solid dairy products such as cheese just before or after the packaging, although the application of light after packaging can have limitations due to the extremely low light transmission through the packaging material.…”

Foodborne Viruses and Innovative Non-Thermal Food-Processing Technologies

“…Thus, UV inhibits transcription and replication of nucleic acids, a situation called clonogenic death [85]. In certain cases, the metabolism can repair the DNA changes depending on the microorganism [44].…”

“…The UV efficacy depends on various factors such as UV sources, operating conditions, target microorganisms and food [44]. Different energy doses are required for causing death of various microorganisms [82].…”