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National Agricultural Library
U.S. Department of Agriculture
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  4. EVALUATION OF NON-THERMAL INTENSE PULSED LIGHT TECHNOLOGY FOR DEACTIVATION OF BACTERIAL SPORES IN DAIRY POWDERS AND INGREDIENTS

EVALUATION OF NON-THERMAL INTENSE PULSED LIGHT TECHNOLOGY FOR DEACTIVATION OF BACTERIAL SPORES IN DAIRY POWDERS AND INGREDIENTS

Objective

The goal of this project is to work with industry and interested stakeholders for the food industry to optimize Intense Pulsed Light technology for future integration into food processing lines for the dairy industry for non-thermal pasteurization of non-fat dry milk powder and other milk byproduct metabolites. This project aims to increase product safety, quality, shelf life, and increase worldwide sales of dairy products by reducing levels of spore-forming bacteria through intense pulsed light treatment.

Investigators
Baumler, David; Ruan, Roger
Institution
University of Minnesota
Start date
2020
End date
2025
Funding Source
Nat'l. Inst. of Food and Agriculture
Project number
MIN-18-140
Accession number
1023261
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