Preface

Chapter 6 **Adjusting Bioactive Functions of Dairy Products via**

Chapter 7 **Advances in Fractionation and Analysis of Milk**

**Microbial Quality of Milk 149**

Veena Nagaraj, Neelam Upadhyay, Battula Surendra Nath and

Lucía Reguillo Granados, Fernando Pérez and Antonio Valero

**Case Study on the Application of Predictive Microbiology in the**

Chapter 8 **Food Quality Management Systems in the Dairy Industry: A**

**Section 3 Approaches on Water Treatment in Dairy Processing 161**

Chapter 10 **Physico-Chemical Treatment of Dairy Industry Wastewaters:**

Taner Yonar, Özge Sivrioğlu and Nihan Özengin

Chapter 9 **Membrane Technology and Water Reuse in a Dairy**

**Processing 109** Katrin A. Kopf-Bolanz

**VI** Contents

**Carbohydrates 127**

Ashish Kumar Singh

**Industry 163** Douglas Felipe Galvão

**A Review 179**

Dealing with dairy processing one needs to understand many complicated technologies and have knowledge in physics, chemistry, biochemistry, microbiology, rheology, etc., depend‐ ing on the diversity of dairy products. The fact that the dairy product range is so wide pro‐ vides not only both difficulties but also advantages in terms of implementation and innovation. Changes in customer expectations, technology, and economies have been forc‐ ing dairy plants to be adaptive and innovative.

In this book, some new approaches to dairy processing are presented in three sections. In the first section, several applications for the use of novel technologies for various dairy products are provided. The potential and current applications of UV light on the disinfection of air, water, food contact surfaces, packaging materials, and dairy products are introduced as well as the limitations and challenges of using UV light for future adaptations by the dairy industry. The process of using ultrasound crystallization known as sonocrystallization for the produc‐ tion of lactose using whey is explained. The potential use of high-pressure homogenization to develop dairy products is also presented, and subsequently, membrane separation technology and its applications in the dairy industry are comprehensively described.

In the second section, the potential improvements on functionality and quality systems for dairy products are provided. The use of plants for cheese-making and pharmaceutical appli‐ cations is introduced. A detailed explanation on the recent fractionation and analytical tech‐ niques for the analysis of carbohydrates in dairy foods is introduced. The process effects on bioactive peptides are also discussed. In addition, the current challenges, guidelines, and tools used in production chains of dairy products are described by presenting a case study during primary production through the application of predictive microbiology. In the final section, the approaches for dairy waste treatment are given in terms of physical treatments.

Many authors from various countries have shared their knowledge in this book. This book will be useful for both practicing professionals and researchers in the dairy field. I would like to send my sincere thanks to all the authors for their hard work and contributions and specifi‐ cally Marina Dusevic, who is the technical editor, for providing her professional guidance.

**Nurcan Koca, PhD**

Associate Professor Ege University, Engineering Faculty Food Engineering Department Izmir, Turkey

**Section 1**

**Novel Technologies in Dairy Processing**

**Novel Technologies in Dairy Processing**

**Chapter 1**

Provisional chapter

**Ultraviolet Light Applications in Dairy Processing**

DOI: 10.5772/intechopen.74291

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

Keywords: UV light, dairy products, processing, microbial inactivation, quality changes

Dairy products create good growth conditions for a variety of microorganisms because they are rich in many kinds of nutrients including carbohydrates (especially lactose), lipids, proteins, essential amino acids, enzymes, vitamins and minerals. Therefore, producing safe dairy

Thermal processing is the most common decontamination method to ensure food safety and to prolong shelf life by eliminating the spoilage and pathogenic microorganisms and enzymes. In recent years, use of non-thermal technologies is increasing as an alternative to the thermal

> © 2016 The Author(s). Licensee InTech. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution, and eproduction in any medium, provided the original work is properly cited.

© 2018 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/3.0), which permits unrestricted use,

distribution, and reproduction in any medium, provided the original work is properly cited.

products are more challenging compared to producing many other foods.

Ultraviolet Light Applications in Dairy Processing

Nurcan Koca, Müge Urgu and Turkuaz Ecem Saatli

Nurcan Koca, Müge Urgu and Turkuaz Ecem Saatli

Additional information is available at the end of the chapter

Additional information is available at the end of the chapter

http://dx.doi.org/10.5772/intechopen.74291

dairy industry are discussed.

Abstract

1. Introduction

#### **Ultraviolet Light Applications in Dairy Processing** Ultraviolet Light Applications in Dairy Processing

DOI: 10.5772/intechopen.74291

Nurcan Koca, Müge Urgu and Turkuaz Ecem Saatli Nurcan Koca, Müge Urgu and Turkuaz Ecem Saatli

Additional information is available at the end of the chapter Additional information is available at the end of the chapter

http://dx.doi.org/10.5772/intechopen.74291

#### 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.

Keywords: UV light, dairy products, processing, microbial inactivation, quality changes

#### 1. Introduction

Dairy products create good growth conditions for a variety of microorganisms because they are rich in many kinds of nutrients including carbohydrates (especially lactose), lipids, proteins, essential amino acids, enzymes, vitamins and minerals. Therefore, producing safe dairy products are more challenging compared to producing many other foods.

Thermal processing is the most common decontamination method to ensure food safety and to prolong shelf life by eliminating the spoilage and pathogenic microorganisms and enzymes. In recent years, use of non-thermal technologies is increasing as an alternative to the thermal

© 2016 The Author(s). Licensee InTech. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution, and eproduction in any medium, provided the original work is properly cited. © 2018 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

processing in food industry. Ultraviolet (UV) light, which is a non-thermal technology, has recently attracted a lot attention to improvement of food safety. Compared to thermal processing, this promising technology can provide consumers with minimally processed, microbiologically safe and fresh-like products with minor effects on the nutritional and sensory properties of the product. On the other hand, this technology must not replace hygiene, good manufacturing or agricultural practice.

terms of both quality and safety in order to increase the use and reliability of UV light in industry. There is also need for research on various applications of UV light on dairy plant.

Ultraviolet Light Applications in Dairy Processing http://dx.doi.org/10.5772/intechopen.74291 5

In this chapter, UV technology is explained in terms of its principles, inactivation mechanisms, and available UV light sources and reactors are reviewed. Then, the effects of UV light on the inactivation of microorganisms and changes in the chemical and nutritional aspects of various

UV light includes the wavelengths from 100 to 400 nm on the electromagnetic spectrum. UV light can be subdivided into four regions according to their wavelength: UV-A (315–400 nm), UV-B (280–315 nm), UV-C (200–280 nm) and vacuum UV (100–200 nm). UV-C light has the most effective germicidal effect on microorganisms, such as bacteria, viruses, protozoa, fungi and algae [3, 4]. UV-C radiation in the range of 250–260 nm has the highest germicidal effect and ultraviolet energy at a wavelength of 253.7 nm shows the maximum effect, at which the

In principle, the photochemical reactions of biomolecules of microorganism primarily result in germicidal effect leading to inhibition of microbial growth or to inactivation of the cell. Germicidal effect of UV light on microorganisms occurs because of cross-linking between the bases of adjacent pyrimidine dimers in the same DNA strand [5]. This situation leads to inhibition of transcription and replication of nucleic acids, which is called clonogenic death [6, 7]. In some conditions, the metabolism can repair the DNA damage by photoreactivation or darkreactivation depending on the microorganism. Nevertheless, at high UV doses, the repair cannot

The UV light efficacy depends on several factors related to UV equipment, UV sources, operating and measuring conditions, target microorganisms and material or food to be

the UV irradiance or UV intensity flux and is defined as the function of the intensity and time

) which refers to

dairy products are discussed.

2. UV light technology

2.1. Principles of UV light technology

absorption of DNA is stronger [3].

be possible because of the wider damage [8].

• UV light source and UV dose

• The composition of target

• UV sensitivity of microorganisms

2.2. Factor affecting the efficacy of UV light in food industry

• Physical properties of target (turbidity, opaque, color, etc.)

The germicidal effects of UV radiation primarily depend on the UV dose (J/m2

exposed in food industry, which are summarized as:

• Surface properties of target (roughness, dirt, etc.)

UV light application can also be introduced as an alternative to the use of chemicals in food industry. Besides, the use of UV light does not generate chemical residues. Additionally, it offers some technological advantages especially in developing countries in a small-scale production due to its low maintenance cost, low installation cost and low operational cost with minimal energy use. The operation and cleaning of the treatment is quite easy. In spite of its many advantages, its low penetration power restricts the area of use in food industry. Furthermore, its inactivation efficiency may be reduced or prevented because of physical features of food. At high doses, it can create negative effects on quality and some vitamins. In order to obtain effective results, applications should be made considering these situations.

UV irradiation of milk was first used in the mid-1900s for the purpose of vitamin D enrichment [1]. Efficacy of UV light treatment has been studied in recent years and more and more research has also been carried out to evaluate the potential applications of UV light as a non-thermal alternative to thermal processing of milk. On the other hand, due to the confirmed success and convenience of thermal processing, potential processing alternatives for milk are still limited. The use of UV light must not only be considered for microbial inactivation but also for the development of novel dairy products. The UVtreated pasteurized cow's milk was authorized as a novel food in market by European Commission. It is reported that the treatment of the pasteurized milk with UV radiation results in an increase in the vitamin D3 (cholecalciferol) concentrations by conversion of 7-dehydrocholesterol to vitamin D3 [2].

Contamination of dairy products with microorganisms may occur at several stages of production, originating from a variety of sources during production. Although heat treatment is applied for inactivation of foodborne pathogens, dairy products especially cheese can be contaminated with undesirable microorganisms. After pasteurization process, handling of the curd, equipment, processing lines, packaging or storage rooms can result in cross-contamination with a variety of microorganisms. Even if good manufacturing practices are applied, surface applications of antimicrobial agents before packaging are commonly used to prevent spoilage and extend storage life for some dairy products. Instead of chemical preservatives, additional solution is needed to control the growth of microorganisms just before or after packaging of dairy products. Surface application of UV light after production can offer an attractive alternative method to eliminate or control the growth of postprocessing contamination. Other promising uses of UV light are the disinfection of air and water used in dairy plant, and surface decontamination of food contact surfaces and packaging materials.

A lot of research is mainly focused on the application of UV light to reduce microorganisms in milk, and relatively little research focuses on the decontamination of the surfaces of solid dairy products. There is lack of information about the relation of quality and safety of dairy products. Thus, the application of UV light for various dairy products needs to be investigated in terms of both quality and safety in order to increase the use and reliability of UV light in industry. There is also need for research on various applications of UV light on dairy plant.

In this chapter, UV technology is explained in terms of its principles, inactivation mechanisms, and available UV light sources and reactors are reviewed. Then, the effects of UV light on the inactivation of microorganisms and changes in the chemical and nutritional aspects of various dairy products are discussed.
