Atik, A.Gümüş, Tuncay2022-05-112022-05-1120210023-6438https://doi.org/10.1016/j.lwt.2020.110322https://hdl.handle.net/20.500.11776/4989In 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. © 2020en10.1016/j.lwt.2020.110322info:eu-repo/semantics/closedAccessMicroorganismMilkPathogenic bacteriaUV-CAerobic bacteriaEscherichia coliMammalsPasteurizationSalmonellaListeria monocytogenesMicrobiological qualityNon-thermal technologyResponse surface methodologySalmonella typhimuriumSensory propertiesTemperature rangeVariable flow rateDairiesArticle136Q1WOS:0005996916000092-s2.0-85092071649Q1