Quality attributes of whole milk powder processed using ultrasonication and UV-C radiation compared with equivalent thermal treatment

Abstract

Nonthermal technologies have shown great potential in both reducing microbial loads and retaining bioactive components in milk. This study evaluated the quality of whole milk powder produced using UV-C and ultrasonication (US) compared to regular heat treatment (HT). The results showed that UV-C and US achieved an equivalent bactericidal effect (reduction of total bacteria count) of raw milk compared with HT. HT decreased the native whey protein concentration and led to significant protein and lipid oxidation. US decreased the particle size of milk powder particles but increased its solubility by 18% compared with HT. UV-C retained ∼80% of native lactoferrin and immunoglobulins in raw milk. UV-C and US increased short-chain fatty acid levels in reconstituted milk, probably due to the residual lipase.