Nonthermal turbulent flow ultraviolet‐C (UV‐C) radiation processing for cheese whey‐brines purification. (19th June 2022)

• Record Type: Journal Article
• Authors: Neokleous, Ioanna; Tarapata, Justyna; Papademas, Photis
• Is Part Of: International journal of dairy technology. Volume 75:Number 3(2022)
• Page Start: 710
• Page End: 716
• Publication Date: 2022-06-19
• Subjects: Whey -- UV‐C technology -- Nonthermal methods -- Microbial inactivation; Dairying -- Periodicals; Dairying -- Great Britain -- Periodicals; 637
• DOI: 10.1111/1471-0307.12883
• Languages: English
• ISSNs: 1364-727X

Abstract

Abstract : The effect of ultraviolet C (UV‐C) light technology on whey‐brine inoculated with five different pathogens (or surrogates) was examined: Listeria innocua (NCTC 11288), Staphylococcus aureus (NCTC 6571), Bacillus cereus (NCTC 7464), Escherichia coli (NCTC 9001) and Salmonella enteritidis (NCTC6676). The most resistant microorganism was L. innocua, requiring a UV‐C dosage of 320 J/L. The inactivation for the rest of the bacteria occurred at equal or less than 200 J/L dosage. The results from this study indicate that a continuous (UV‐C) turbulent flow photo‐purification processing system is a promising nonthermal processing method for the reduction of foodborne pathogens in turbid fluids (i.e. whey). Abstract : Turbulent flow UV‐C treatment of whey‐brines used in cheesemaking.