This alternative subjects milk to precise frequencies of wave lengths of light to interact with DNA and stop its ability to reproduce, while consuming less energy than the existing heat technique.

 

UV technology has been used in other industries for photo purification of wine, sugar syrups and fruit juices and also as a final sterilisation process in large scale water treatment facilities.

 

It has also been used for milk pasteurisation in South Africa on a limited scale allowed by local authorities and was trialled in the US where it was found to increase milk shelf-life by 30%, according to Dairy UK.

 

It is believed that the process would involve minimal plant modification as existing pipework can remain relatively unchanged and the only consumable needed is electricity. Large scale equipment has already been manufactured for other industries and incorporated into factories.

 

It has been suggested that UV technology could be used simultaneously with thermal pasteurisation to increase shelf-life without amending legislation, allowing dairies to incorporate UV equipment gradually.

 

However, the Dairy UK environmental spokesperson warned further trials were needed as there are no commercial demonstrations of UV milk processing to date. He added that, since current UK food safety regulations only permits pasteurisation by thermal means, it could be some time before the technique is used as the sole process for destroying pathogens in raw milk. It may even require EU approval, he said.

 

The required dosage needed in order to pass through entire opaque liquid is also uncertain and it has been suggested that a control system to cater for changing the exposure with specific grades will be required.

 

There would undoubtedly be cost implications in existing systems, but it is at this stage unclear whether potential energy savings could outweigh removal costs.