# UV Light Application as a Mean for Disinfection Applied in the Dairy Industry
## 4 Effects of UV on Food Components and Quality
& [50] \\  & & & & \\ \cline{2-5}  & & & & \\ \cline{2-5}  & & & & \\ \hline \multirow{4}{*}{Fresh Kashar cheese} & \multirow{4}{*}{_Stripolococcus aureus and Escherichia_} & \multirow{4}{*}{_Stripolococcus aureus and Escherichia_} & \multirow{4}{*}{_P_} & Pulsed ultraviolet light & \multirow{4}{*}{_V_} \\  & & & & \\ \cline{2-5}  & & & & \\ \cline{2-5}  & & & & \\ \cline{2-5}  & & & & \\ \cline{2-5}  & & & & \\ \cline{2-5}  & & & & \\ \hline \multirow{4}{*}{Froedlante cheese} & \multirow{4}{*}{_Preataneous spp. and Euroductricies, and microbial growth_} & \multirow{4}{*}{_U_} & UV light of intensity 20 W/m\({}^{2}\) & \multirow{4}{*}{_P_} \\  & & & & \\ \cline{2-5}  & & & & \\ \cline{2-5}  & & & & \\ \cline{2-5}  & & & & \\ \cline{2-5}  & & & & \\ \cline{2-5}  & & & & \\ \hline \multirow{4}{*}{Froedlante cheese} & \multirow{4}{*}{_Preataneous spp. and Euroducties, and microbial growth_} & \multirow{4}{*}{_P_} & UV light of intensity 20 W/m\({}^{2}\) & \multirow{4}{*}{_P_} \\  & & & & \\ \cline{2-5}  & & & & \\ \cline{2-5}  & & & & \\ \cline{2-5}  & & & & \\ \cline{2-5}  & & & & \\ \cline{2-5}  & & & & \\ \cline{2-5}  & & & & \\ \hline \multirow{4}{*}{Froedlante cheese} & \multirow{4}{*}{_Preataneous spp. and Euroducties, and microbial growth_} & \multirow{4}{*}{_P_} & UV light of intensity 20 W/m\({}^{2}\) & \multirow{4}{*}{_P_} \\  & & & & \\ \cline{2-5}  & & & & \\ \cline{2-5}  & & & & \\ \cline{2-5}  & & & & \\ \cline{2-5}  & & & & \\ \cline{2-5}  & & & & \\ \cline{2-5}  & & & & \\ \cline{2-5}  & & & & \\ \hline \multirow{4}{*}{Froedlante cheese} & \multirow{4}{*}{_Preataneous spp. and Euroducties, and microbial growth_} & \multirow{4}{*}{_P_} & UV light of intensity 20 W/m\({}^{2}\) & \multirow{4}{*}{_P_} \\  & & & & \\ \cline{2-5}  & & & & \\ \cline{2-5}  & & & & \\ \cline{2-5}  & & & & \\ \cline{2-5}  & & & & \\ \cline{2-5}  & & & & \\ \cline{2-5}  & & & & \\ \cline{2-5}  & & & & \\ \hline \multirow{4}{*}{Froedlante cheese} & \multirow{4}{*}{_Preataneous spp. and Euroducties, and microbial growth_} & \multirow{4}{*}{_P_} & UV light of intensity 20 W/m\({}^{2}\) & \multirow{4}{*}{_P_} \\  & & & & \\ \cline{2-5}  & & & & \\ \cline{2-5}  & & & & \\ \cline{2-5}  & & & & \\ \cline{2-5}  & & & & \\ \cline{2-5}  & & & & \\ \cline{2-5}  & & & & \\ \cline{2-5}  & & & & \\ \cline{2-5}  & & & & \\ \cline{2-5}  & & & & \\ \hline \multirow{4}{*}{Froedlante cheese} & \multirow{4}{*}{_Preataneous spp. and Euroducties, and microbial growth_} & \multirow{4}{*}{_P_} & UV light of intensity 20 W/m\({}^{2}\) & \multirow{4}{*}{_P_} \\  & & & & \\  
The application of ultraviolet light for the disinfection of milk and dairy products was a subject of much research (Table 2). The material used in these studies was milk of different species [12; 16; 45; 46; 48; 49; 50], Kashar cheese [51], Fresh Kashar [52], Fiordilatte [53], fresh cheese [54], Hard cheeses [55], white American cheese [55], Ricotta [56] and Cheddar cheese [57; 58]. A significant reduction in the number of various microorganisms in milk and dairy products was reported. The conditions of the UV treatment, i.e., dose, distance from the light, affect to a great extent the effectiveness of this technology in the reduction of bacteria count. The major drawback of UV radiation is limited penetration capacity and as a result this technology can be used merely for the surface decontamination of solid foods such as cheeses. Few studies have examined the potential negative effects of UV light on the physicochemical and sensory features of dairy products, necessitating additional research in this area. It has been discovered that using UV radiation in foods does not have a significant negative impact on milk and dairy products, particularly when used in small doses [45]. Higher UV doses, on the other hand, have been reported to cause nutritional depletion, consistency degradation, and the development of undesirable compounds [1; 59].