Preservation of dairy products by ionizing radiation

The application of ionizing radiation in food preservation has an important interest for the utilization of radiation for the sterilization of some dairy products to be provided for some categories of sensitive people, including patients with HIV as well as patients who are receiving chemotherapy. There are two reasons that hindered the widespread uses of ionizing radiation in the preservation of dairy products : first reason is due to the composition of dairy products in terms of high moisture and fat content ; the second reason is the consumer acceptance of irradiated dairy products. When dairy products are treated with ionizing radiation, the first effect is the possibility of radiation penetration to all areas of the product, especially lactic starters in large containers and thus ensure the disposal of microbes and to ensure full sterilization of the product. The second effect of radiation in dairy products is attributable to the impact of some characteristics of the quality of milk and milk products such as prescription of color and flavor.