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A Biochemical Study of the Effect of Ultraviolet Treatment on Bovine Milk and Cheddar Cheese

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A Biochemical Study of the Effect of Ultraviolet Treatment on Bovine Milk and Cheddar Cheese A biochemical study of the effect of ultraviolet treatment on bovine milk and Cheddar cheese by Frans Pieter (Tertius) Cilliers M.Sc. (Biochemistry) Dissertation presented for the degree of Ph.D. (Biochemistry) in the Faculty of Science at Stellenbosch University Promoter: Prof. Pieter Swart Department of Biochemistry, Stellenbosch University Co-promoter: Prof. Pieter Gouws Department of Food Science, Stellenbosch University December 2015 Stellenbosch University https://scholar.sun.ac.za Summary This study describes: 1. The evaluation of a novel, patented thin-film, turbulent-flow Ultraviolet disinfection system as an alternative processing method to thermal pasteurisation for 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 Cheddar cheese. 3. The microbial, biochemical and sensory characterization of commercial Cheddar cheese produced from bovine milk treated by heat and Ultraviolet light. i Stellenbosch University https://scholar.sun.ac.za Opsomming Hierdie studie beskryf: 1. Die evaluasie van ‘n unieke, gepatenteerde dun-film, turbulente vloei Ultravioletsisteem as ‘n alternatief vir termiese pasteurisasie vir die behandeling van beesmelk. 2. Die mikrobiologiese-, biochemiese- en sensoriese karakterisasie van beesmelk behandel met hitte en Ultravioletlig gebruik vir kommersiële produksie van Cheddar kaas. 3. Die mikrobiologiese-, biochemiese- en sensoriese karakterisasie van kommersiële Cheddarkaas vervaardig van beesmelk wat behandel is met hitte en Ultravioletlig. ii Stellenbosch University https://scholar.sun.ac.za Declaration I, the undersigned, hereby declare that the work contained in this dissertation is my own original work and has not previously in its entirety or in part been subjected to any university for a degree. 1st September 2015 ________________________ ________________________ F.P. Cilliers Date Copyright © 2015 Stellenbosch University All rights reserved iii Stellenbosch University https://scholar.sun.ac.za Acknowledgements To my wife, Karien, my children Kara, Pieter and Hannes; for your love, support and encouragement which made it possible for me to complete my Ph.D. You have been my inspiration in more ways than one. To my loving parents, who have always supported me and granted me the opportunity to further my education. No words can describe my gratitude. To my dad, Dr. Frans Cilliers, thank you for assisting me with the statistical analysis, it was a privilege to experience your genius first-hand! To Norman Robertson and Peter Lawson, whom I regard as my mentors. For your inspiration, support and wisdom, and always challenging me to challenge the conventional. To my colleagues; for your understanding, friendship, encouragement and humour throughout the completion of my Ph.D. A special word of thanks to SurePure Inc., for allowing me to work on your interesting technology, without your support it would not have been possible. To DuPont for allowing me to take time off to finalize my dissertation. To my collaborators with the peer reviewed articles; especially Dr. Tatiana Koutchma, for your invaluable advice and constant motivation. To Prof. Doug Reinemann, which I am fortunate to know not only as collaborator but also as a friend. To Professors Pieter Swart and Pieter Gouws, my study-leaders, for your expert guidance, fervour and most importantly friendship – not only experienced during this project, but throughout my studying and professional career. You both are brilliant minds, but even more impressive are the way in which you interact and foster students. iv Stellenbosch University https://scholar.sun.ac.za To the Biochemistry Department (University of Stellenbosch) and the Centre for Dairy Research and the Milking Instruction Laboratory (University of Wisconsin) for affording me the opportunity to use your facilities and expertise. To the Creator; who never ceases to amaze with the magnitude and intricacy of His creation. v Stellenbosch University https://scholar.sun.ac.za Outputs of the Ph.D. study Cilliers, F.P., Reinemann, D.J. & Gouws, P.A. (2005). New processing technology; Fact or fiction? Department of Food Science, University of Stellenbosch, South Africa, Oral presentation. Reinemann, D.J., Houck, K., Bishop, J.R. & Cilliers, T. (2005). Bacterial and Sensory Assessment of Ultraviolet Treated Raw Milk. International Dairy Summit Sponsored by the International Dairy Federation, Vancouver, Canada, Poster presentation. Reinemann, D. J., Gouws, P. A., Cilliers, F. P., Houck, K. & Bishop, J. R. (2006). Bacterial and Sensory Evaluation of Ultraviolet Treated Raw Milk. 2006 ASABE Annual International Meeting, Paper 0660880 Portland, Oregon: Portland Convention Centre. Cilliers, F.P. (2006). The novel application of ultraviolet technology in the treatment of milk with specific reference to the effect of UV on psychrotrophic bacteria. South African Society of Dairy Technology Annual Conference, Gordons Bay, South Africa, Oral presentation. Cilliers, F.P. & Gouws, P.A. (2007). Novel application of ultraviolet technology in the food industry. Department of Food Science and Technology, Massey University, Palmerston North, New Zealand, Oral presentation. Cilliers, F.P. (2007). Novel application of ultraviolet technology in the dairy industry. National Milk Producers Federation, Washington DC, USA, Oral presentation. Cilliers, F.P. (2007). The development of thin-film, turbulent flow reactors for the processing of milk using ultraviolet light. South African Society of Dairy Technology Annual Conference, Bloemfontein, South Africa, Oral presentation. vi Stellenbosch University https://scholar.sun.ac.za Cilliers, F.P., Gouws, P.A. Reinemann, D. J. & Swart, P (2007). Novel application of ultraviolet technology in the dairy and food industry. Interagro Expo, Casablanca, Morocco, Poster and oral presentation. Cilliers, F.P. (2008). The use of UV technology as an adjunct or alternative to thermal pasteurisation in milk, The Innovation Centre for US Dairy, US Dairy Sustainability Initiative and Summit, Rogers, Arkansas, USA, Oral presentation. Cilliers, F.P. (2008). The novel application of ultraviolet disinfectant technology in the treatment of milk and related dairy liquids, XXV Congresso Nacional de Lactínios, Juiz de Fora, Brazil, Oral presentation. Cilliers, F.P., Gouws, P.A. & Swart, P. (2008). The novel application of ultraviolet disinfectant technology in the treatment of liquids, 10th California Polytechnic State University Dairy Ingredients Symposium, San Francisco, USA, Oral presentation. Cilliers, F.P. & Gouws, P.A. (2008). Case Study of Shelf-life testing in milk; Evaluation of alternative processing technology to thermal pasteurisation (UV treatment). SWIFT Seminar on “How to extend shelf life?”, Claremont, South Africa, Oral presentation. Donaghy, J.A., Keyser, M., Johnston, J., Cilliers, F.P., Gouws, P.A. & Rowe, M.T. (2009). Inactivation of Mycobacterium avium subsp. paratuberculosis in milk by UV treatment. Letters in Applied Microbiology, 49(2), 217-221. Cilliers, F.P., Gouws, P.A., Koutchma, T., Engelbrecht, Y., Adriaanse, C. & Swart, P. (2012). A biochemical study of the effect of ultraviolet sterilization on liquid dairy products, Department of Biochemistry, University of Stellenbosch, South Africa, Oral presentation. vii Stellenbosch University https://scholar.sun.ac.za Cilliers, F.P., Gouws, P.A., Koutchma, T., Engelbrecht, Y., Adriaanse, C. & Swart, P. (2014). A microbiological, biochemical and sensory characterization of bovine milk treated by heat and ultraviolet (UV) light for manufacturing Cheddar cheese. Innovative Food Science and Emerging Technologies, http://dx.doi.org/10.1016/j.ifset.2014.03.005 Cilliers, F.P., Gouws, P.A., Koutchma, T., Engelbrecht, Y., Adriaanse, C. & Swart, P. (2014). Characterization of Cheddar cheese manufactured from milk treated with heat and ultraviolet (UV) light. Manuscript submitted to Innovative Food Science and Emerging Technologies (IFSET-D-15-00140) viii Stellenbosch University https://scholar.sun.ac.za Table of Contents Summary …………………………………………………………………...……… i Declaration …………………………………………………………………….….. iii Acknowledgements ………………………………………………...……...…..….. iv Outputs of the PhD study …………………………………………...……...………vi List of Abbreviations and Acronyms .………………………………….……….....xii List of Tables.……………………………………………………………….……..xv List of Figures.……………………………………………………………….……xvii List of Equations.…………………………………………………………...……..xix Chapter 1 Introduction ................................................................................................ 1 1.1. References ..................................................................................................... 6 Chapter 2 Literature Review ...................................................................................... 8 2.1. Introduction .................................................................................................. 8 2.2. Ultraviolet Definition and Classification ................................................. 10 2.3. Mechanism of microbial inactivation by ultraviolet light ...................... 12 2.3.1. Dimerization of cellular DNA ............................................................. 13 2.3.2. Photoreactivation ................................................................................. 14 2.3.3. Dark repair ........................................................................................... 16 2.3.4.
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