An Update on Research, Development and Implementation of UV and Pulsed Light Technologies for Nonthermal Preservation of Milk and Dairy Products

Abstract

Milk and dairy products have the potential to transmit pathogenic organisms to humans and cause serious infectious diseases. The threat of these diseases and the incidence of outbreaks involving milk have been greatly reduced over decades due to improved sanitary milk production and thermal pasteurization practices. Recently, due to the growth of non-thermal preservation technologies and sanitation markets, alternative technologies such as continuous ultraviolet-C (UV-C at 253.7nm) and pulsed UV light have been researched as alternatives to pasteurization and shelf-life extension for a number of foods including milk and dairy products. In addition to improved safety, extended shelf-life and raw like quality and taste, light technologies can offer the sustainable development of the dairy industry through less spoilage and waste, and lower energy consumption. This manuscript reviews recent development on how light technologies can be utilized in existing traditional milk production operations such as thermisation, pasteurization, and extended-shelf life (ESL) preservation processes. Also, sources of pulsed light and continuous UV light generation are discussed, along with the essential milk physical and optical properties, reported effects on milk pathogenic and spoilage microbiota, nutrients and composition. Advantages and disadvantages of potential applications. Currently available commercial equipment and knowledge gaps are reviewed with insights on how new light-based technologies can be integrated in current processing operations and regulatory reforms.