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Some Observations on the Ultraviolet Irradiation of Milk (Centrifilmer Process) with Emphasis upon Organoleptic Effects and Sporicidal Efficiency¹

Eastern Utilization Research and Development Division, USDA, Washington, D.C.

ABSTRACT

Conclusions: High but substerilization doses of ultraviolet irradiation (Centrifilmer Process) imparted to milk an unpleasant light-activated flavor and odor, which rendered the product unacceptable to critical consumers. Prevention of the flavor change during ultraviolet irradiation of milk, or its later elimination, poses a very difficult problem. Bacterial spores normally present in milk were not all killed by the Centrifilmer Process. Heat sufficient to inactivate lipase in milk intensified the off-flavor which developed during subsequent irradiation. The results were not sufficiently encouraging to continue attempts to produce an acceptable ultraviolet-irradiated, sterilized milk.

¹ This study was conducted at the Western Utilization Research and Development Laboratory, Albany, California.