Addition of Germicidal UV-C Radiation Equipment in the Sterilization Process to Extend the Shelf Life of Cow's Milk
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Ria Wulansarie, Rusiyanto Rusiyanto, Rangga Dino Alfian, Kiki Diyah Ayu Utami, Ladunia Rahmah, Miftakhul Izza Arinanda, Wara Dyah Pita Rengga

Addition of Germicidal UV-C Radiation Equipment in the Sterilization Process to Extend the Shelf Life of Cow's Milk

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Introduction

Addition of germicidal uv-c radiation equipment in the sterilization process to extend the shelf life of cow's milk. Discover how germicidal UV-C radiation integrated with pasteurization extends cow's milk shelf life. Achieves 99.95% bacterial reduction, increasing shelf life to 5 months while maintaining quality.

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Abstract

Cow's milk provides essential human nutrients, including calcium, protein, and minerals. However, it is highly susceptible to bacterial contamination, which leads to rapid spoilage. Pasteurization is the most common method to process cow's milk, effectively reducing microbial levels. However, some heat-resistant bacteria can survive the pasteurization process, limiting its effectiveness in ensuring long-term milk safety. This study investigates the use of chemical engineering technology by combining pasteurization and UV-C radiation methods, either sequentially or simultaneously, to improve the effectiveness of milk sterilization. The use of combined techniques aims to leverage the strengths of both processes, achieving superior microbial reduction and extending milk shelf life. Different operating temperatures and radiation durations were tested to identify optimal processing conditions. The findings revealed that this combined approach achieved a significant bacterial reduction of 99.95%, decreasing the microbial count from an initial 1.9 × 10⁶ cfu/mL to 7.0 × 10² cfu/mL. Moreover, the shelf life of the milk was extended to five months, demonstrating the effectiveness of the hybrid method. The study also monitored the milk's acidity (pH) throughout the process, which remained within optimal conditions of 6.5 to 6.8. This indicates that the combined treatment does not compromise milk quality. Integrating pasteurization with germicidal UV-C radiation offers a promising alternative for milk sterilization, improving microbial control and significantly increasing the shelf life of cow's milk. The results suggest that this dual-method approach could be a valuable advancement in dairy processing, enhancing both safety and efficiency in the production and preservation of milk.


Review

This study presents a compelling chemical engineering approach to enhance the sterilization of cow's milk, addressing the inherent limitations of conventional pasteurization. The authors propose integrating germicidal UV-C radiation with traditional pasteurization to combat heat-resistant bacteria and extend milk shelf life, a critical need for improving food safety and reducing spoilage. By exploring both sequential and simultaneous application of these methods, and optimizing operating parameters, the research aims to provide a more robust and effective solution for dairy processing than current industry standards. The findings demonstrate significant advancements, particularly in microbial reduction and shelf-life extension. The combined pasteurization and UV-C treatment achieved a remarkable 99.95% bacterial reduction, decreasing microbial counts from 1.9 × 10⁶ cfu/mL to 7.0 × 10² cfu/mL. This superior microbial control directly translated into an impressive extension of the milk's shelf life to five months, a substantial improvement over typical pasteurized products. Importantly, the study also monitored the milk's acidity, confirming that the pH remained within an optimal range of 6.5 to 6.8, indicating that the enhanced sterilization does not compromise the milk's inherent quality. Overall, the integration of pasteurization with germicidal UV-C radiation, as presented in this abstract, offers a highly promising alternative for milk sterilization. The results strongly suggest that this dual-method approach could be a valuable advancement in dairy processing, significantly enhancing both the safety and efficiency of milk production and preservation. This work lays a strong foundation for future research, particularly in detailing the specific optimal conditions (e.g., UV-C dose, treatment sequence) and exploring the scalability and economic viability for industrial applications. The potential for reducing food waste and increasing the availability of safe, long-lasting dairy products is considerable.


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