The effect of different doses of UV-C treatment on microbiological quality of bovine milk

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dc.authorscopusid57204182988
dc.authorscopusid6602223026
dc.contributor.authorAtik, A.
dc.contributor.authorGümüş, Tuncay
dc.date.accessioned2022-05-11T14:07:10Z
dc.date.available2022-05-11T14:07:10Z
dc.date.issued2021
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractIn this study, a non-thermal technology for preservation with the use of UV-C (ultraviolet) was examined in bovine milk. After UV-C treatment, the counts of microorganisms naturally found in raw milk and counts in pathogen-inoculated UHT milk were determined. For UV-C treatment, a reactor with a variable flow rate (5 mL/min to 18 mL/min) and temperature range (4°–25°) was designed and the data were modeled using response surface methodology. After UV-C treatment, approximately 2 log decrease in total mesophilic aerobic bacteria count and approximately 4 log decrease in yeast-mold count were achieved in raw milk. For pathogen-inoculated UHT milk, Salmonella Typhimurium (ATCC 14028), Listeria monocytogenes (ATCC 19115), Staphylococcus aureus (ATTC 25923) and Escherichia coli (ATTC 35218) counts were decreased by nearly 2 log, 2.5 log, 2.5 log and 3 log CFU, respectively. Since high-dose UV-C treatment is detrimental to the sensory properties of milk, it can be integrated with existing pasteurization techniques with a reduction in pasteurization temperature rather than as a stand alone alternative to pasteurization of raw milk. © 2020
dc.description.sponsorship20.238; NKÜBAP.03
dc.description.sponsorshipThe financial support from NKÜBAP Tekirdag Namik Kemal University Scientific Research Projects Fund (BAP project number: NKÜBAP.03.GA.20.238 ) is gratefully acknowledged.
dc.description.sponsorshipThe financial support from NK?BAP Tekirdag Namik Kemal University Scientific Research Projects Fund (BAP project number: NK?BAP.03.GA.20.238) is gratefully acknowledged.
dc.identifier.doi10.1016/j.lwt.2020.110322
dc.identifier.issn0023-6438
dc.identifier.scopus2-s2.0-85092071649
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2020.110322
dc.identifier.urihttps://hdl.handle.net/20.500.11776/4989
dc.identifier.volume136
dc.identifier.wosWOS:000599691600009
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorGümüş, Tuncay
dc.language.isoen
dc.publisherAcademic Press
dc.relation.ispartofLWT
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectMicroorganism
dc.subjectMilk
dc.subjectPathogenic bacteria
dc.subjectUV-C
dc.subjectAerobic bacteria
dc.subjectEscherichia coli
dc.subjectMammals
dc.subjectPasteurization
dc.subjectSalmonella
dc.subjectListeria monocytogenes
dc.subjectMicrobiological quality
dc.subjectNon-thermal technology
dc.subjectResponse surface methodology
dc.subjectSalmonella typhimurium
dc.subjectSensory properties
dc.subjectTemperature range
dc.subjectVariable flow rate
dc.subjectDairies
dc.titleThe effect of different doses of UV-C treatment on microbiological quality of bovine milk
dc.typeArticle

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