Technological innovations, customer expectations, and economical situations have been forcing the dairy industry to adapt to changes in technologies and products. The goal of this book is to present some new approaches on dairy processing. It will provide several applications on the use of some novel technologies in various dairy products, the improvement of functionalities and quality systems of dairy products, and the advances in dairy wastewater treatment. The 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.Go to the book
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.
Part of the book: Technological Approaches for Novel Applications in Dairy Processing