IDM ¦ Technology/IT
UV light pasteurization
comes to U.S. dairy industry
Lyras
U.S. dairy processors can soon pasteurize milk and other
non-transparent liquids with patented ultraviolet (UV)
light technology that uses 90% less energy and more
than 60% less water than traditional heat/cool pasteurization
processes. Introduced to the U.S. market
by Lyras, Inc., the safe and sustainable cold pasteurization solution
inactivates bacteria without heating the liquid, preserving its natural
flavor and extending its shelf life, all while reducing carbon dioxide
emissions, the need for water and expensive cleaning chemicals and
equipment.
With Lyras’ technology, dairy processors quickly experience lower
operating costs, higher product quality, more uptime and stronger
compliance with environmentally friendly initiatives.
“Our claims might sound grand, but our studies show that if the
global dairy industry switches to our patent protected UV light pasteurization
process, we could – each year – save at least 40 million
barrels of crude oil and enough drinking water to meet the needs
of 45 million people,” said Rasmus Mortensen, CEO and founder of
Lyras. “That doesn’t include all of the pipes, tanks and cleaners that
would no longer be needed. If you add the use of this technology on
juices, wine, beer and other liquids, there’s potential for even greater
environmental savings.”
UV light “as effective as heat,”
research shows
Tatiana Koutchma, PhD, a research scientist for Agriculture and
Agri-Food Canada, has studied UV light for low UV transparent
(UVT) liquids and beverages for nearly 20 years and has worked
with manufacturers aiming to develop nonthermal methods to
process both liquid and solid food products. “We’ve long known
that UV light can disinfect water, but as we’re learning, with the
right methods, UV light is also capable of preserving and improving
safety of other less transparent liquids such as milk and juice
products. UV is as effective as heat against food borne pathogen
and spoilage organisms, but it requires less energy and water, has
no effect on taste and flavor, and actually extends the shelf-life of
the liquids.”
UV light, the principle Lyras machines are working on, inactivates
even the most hardy thermoresistant bacteria and spores
without compromising product quality (photo: Lyras)
Lyras has devoted the last six years to extending the capabilities of
UV light with a patent-protected light filter. This filter lets through
only the precise UV wavelengths needed to remove microorganisms
in milk without heating or cooling it and inactivate even the
most hardy thermoresistant bacteria and spores without compromising
product quality.
24 · November/December 2021 ¦ international-dairy.com
/international-dairy.com
