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

Cilliers, Frans Pieter (2015-12)

Thesis (PhD)--Stellenbosch University, 2015.

Thesis

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.

AFRIKAANSE OPSOMMING: Hierdie studie beskryf: 1. Die evaluasie van ‘n unieke, gepatenteerde dun-film, turbulente vloeiUltravioletsisteem as ‘n alternatief vir termiese pasteurisasie vir die behandeling van beesmelk. 2. Die mikrobiologiese-, biochemiese- en sensoriese karakterisasie van beesmelkbehandel met hitte en Ultravioletlig gebruik vir kommersiële produksie van Cheddar kaas. 3. Die mikrobiologiese-, biochemiese- en sensoriese karakterisasie van kommersiëleCheddarkaas vervaardig van beesmelk wat behandel is met hitte en Ultravioletlig.

Please refer to this item in SUNScholar by using the following persistent URL: http://hdl.handle.net/10019.1/97803
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