Technology Tuesday: Cold Process Pasteurization and Bacterial Control

Hello Partners!

In any normal year, heading into the Labor Day weekend would have us thinking about barbecue, picnics, and all the delicious foods we consume in celebration of the 3-day weekend.  If you are like me, you are still thinking about these things, albeit on a much smaller scale.

Pasteurization and bacterial control make it possible for us to safely consume many of the foods we eat.  Namely milk and the numerous foods that are made using milk in some capacity.  However, the common practice of pasteurizing foods is extremely energy-intensive because it involves heating the liquid to high temperatures in order to kill bacteria.  Studies have shown that this form of pasteurization may not be the most effective in killing pathogenic bacteria which can make consumers sick.

The solution?  Cold pasteurization.  By using UV-light instead of process heat, we can achieve the same, or better, level of bacterial control using only a fraction of the energy.  Scientists have known, for well over 100 years, about the anti-bacterial properties of UV-light.  It is also commonly used for disinfecting and processing water.  Now, this same process can be used to treat non-transparent liquids, such as milk.

This technology can very well be a game-changer.  The very definition of energy efficiency is to have the ability to do the same work using less energy.  Keep an eye out for the increased adoption of this exciting technology!

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Sources:
https://www.sciencedirect.com/topics/food-science/cold-pasteurization
https://www.fda.gov/media/80323/download
https://lyras.dk/technology/