Enhancing Raw Bovine Milk Quality using Ultraviolet-C (UV-C) Irradiation: A Microbial and Lipid Peroxidation Study

Area of Science:

• Food Science
• Microbiology
• Dairy Technology

Background:

• Raw bovine milk quality is compromised by microbial spoilage and lipid peroxidation.
• Effective methods are needed to reduce microbial load and prevent oxidation in raw milk.

Purpose of the Study:

• To evaluate the efficacy of ultraviolet-C (UV-C) irradiation as a pre-treatment for raw bovine milk.
• To assess the impact of UV-C on microbial populations and lipid peroxidation.

Main Methods:

• Raw milk samples were categorized by bacterial load (low, medium, high).
• Milk was treated using a 144 W thin-film UV-C reactor at 3 L/min.
• Bacterial counts and lipid peroxidation were measured pre- and post-treatment.

Main Results:

• UV-C treatment significantly reduced total bacterial counts, especially in high and medium load samples.
• Coliforms showed higher reduction efficiency than coagulase-negative staphylococci and lactic acid bacteria.
• UV-C treated milk exhibited significantly lower lipid peroxidation compared to pasteurized or untreated milk.

Conclusions:

• UV-C irradiation is a viable pre-treatment for raw milk, reducing microbial contamination.
• The technology effectively inhibits lipid peroxidation, preserving milk quality.
• UV-C offers a promising approach to enhance the shelf-life and safety of raw bovine milk.