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Journal of Dairy Science Vol. 39 No. 4 374-378
© 1956 by American Dairy Science Association ®
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Radiation Preservation of Milk and Milk Products I. Background and Problems1

S. A. Goldblith and B. K. Proctor

Department of Food Technology, Massachusetts Institute of Technology, Cambridge

ABSTRACT

The past decade has witnessed a great many advances in food research. One of these, which has attracted a tremendous amount of attention, is radiation sterilization or "cold sterilization" of foods, drugs, and pharmaceuticals.

From a modest research effort of relatively few thousands of dollars in 1945, concentrated in three laboratories in this country, radiation sterilization research has grown tremendously until today there are some 50 or more organizations in this country actively engaged in one or more facets of research in this exciting new field of sterilization (1–6). The total dollar volume is difficult to assess completely; however, it is believed that some three million dollars per year are being spent in research in this field in the attempt to achieve the ultimate goal of complete sterilization without heat and without any adverse effects.

The phenomenon of destruction of microorganisms by bombardment with ionizing energy of some type has been known for years, in fact, almost as early as the discovery of X-rays and the radioactive elements. However, it was not until World War II and the subsequent development of tremendous sources of ionizing energy as part of the Manhattan Project that research work in this field became active.

FOOTNOTES

1 Contribution No. 272, Department of Food Technology, Massachusetts Institute of Technology, Cambridge.






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Copyright © 1956 by the American Dairy Science Association ®.