Practical aspects of the application of radiation processing of raw milk

Abstract

The use of modern technology for food processing by ionizing radiation is due to their high efficiency to reduce microbiological contamination. The purpose of the research was to study the effect of different doses of ionizing radiation when processing raw (unpasteurized) cow’s milk of different fat content (2.5% and 3.2%) in various media (air, carbon dioxide) on milk freshness indicators. The studies have been carried out in accordance with the requirements of GOST R 52054-2003 and TR TS 033/2013. Raw (unpasteurized) cow’s milk treated with doses of up to 2.2 kGy and 2.4 kGy in air and carbon dioxide, respectively, refers to fresh milk with lower quantitative characteristics of titratable acidity, content of malon dialdehyde (MDA), and microbiological parameters when treated with ionizing radiation in carbon dioxide gas. No significant differences have been found for titratable acidity and malon dialdehyde content depending on milk fat content, however, titrated acidity and malon dialdehyde content in milk with 2.5% fat have lower quantitative indicators compared to milk with 3.2% fat content. The determination of rational doses of ionizing radiation is of practical importance to ensure that the freshness indicators of raw (unpasteurized) cow’s milk processed with ionizing radiation meet the requirements of regulatory documents. The following doses of ionizing radiation are recommended: for the milk of the highest and first grade when processed with radiation in the air medium—a dose of 1.2 kGy and for milk of the second grade—a dose of 2.0 kGy, for radiation processing in a carbon dioxide medium—1.4 kGy and 2.2 kGy, respectively.