Preliminary Study of Non-thermal Pasteurization of Milk Using Non-thermal Plasma Technology

Roger Ruan, Professor
Lloyd Metzger, Assistant Professor. Food Science and Nutrition
Paul Chen, Senior Research Associate
Shaobo Deng, Research Fellow
Yuhong Li, Assistant Scientist

Funding Source

USDA/DMI

Objective

• Develop an experimental non-thermal pasteurization (NTP) system for milk pasteurization
• Conduct experiments using the system with different sample and processing variables
• Evaluate the effects of the treatments on physical properties, nutritional values, and chemical and microbiology stabilities of milk samples
• Develop a basic process protocol that can be used for next phase research

Need or Impact

The multi-million dollar dairy industry in the Midwest is seeking alternatives to thermal processing systems to extend the shelf life of minimally-processed and fresh-like dairy products. NTP has been demonstrated to be effective in the disinfection of water, juice, and almonds. The present research is to investigate the feasibility of non-thermal pasteurization of milk. The success of the project would provide an alternative to current thermal pasteurization methods.

Project Status

In progress.