A biochemical study of the effect of ultraviolet treatment on bovine milk and Cheddar cheese

[摘要] ENGLISH ABSTRACT: This study describes:1. The evaluation of a novel, patented thin-film, turbulent-flow Ultravioletdisinfection system as an alternative processing method to thermal pasteurisationfor the disinfection of bovine milk.2. The microbial, biochemical and sensory characterization of bovine milk treated by heat and Ultraviolet light and then used for the commercial production of Cheddarcheese.3. The microbial, biochemical and sensory characterization of commercial Cheddarcheese produced from bovine milk treated by heat and Ultraviolet light.

[发布机构] Stellenbosch University