The process of pasteurisation is crucial in ensuring milk is safe for consumption, as stated by the UK’s Food Standards Agency. However, Danish company Lyras has developed a heat-free technique called ‘raslysation’ that uses UV light to remove bacteria from milk without the need for heat. This innovative process is predicted to save significant amounts of water and energy compared to traditional pasteurisation methods. It is both sustainable and cost-effective.
Raslysation works by using ‘germicidal’ UV light to alter the DNA of microorganisms, preventing them from reproducing. Unlike traditional methods, this technology can reach into opaque liquids like milk through the use of a polymer coil. This allows for all microorganisms in the liquid to be exposed to the light and altered.
One of the main benefits of this technology is its ability to preserve native proteins, such as whey proteins, which are often denatured during pasteurisation. Additionally, UV light has little to no effect on the degradation of vitamin B2, an important antioxidant. However, careful control of UV light exposure is necessary to prevent flavor changes in the liquid.
While the technology has been well-received in Denmark, validation processes in other markets are still ongoing. In Germany, regulatory challenges related to the classification of UV light as ionising radiation are impeding the technology’s adoption. Despite this, the installation process for raslysation has been smooth and efficient, requiring only electricity and minimal integration into existing systems.
Overall, Lyras’ raslysation technology shows promise in revolutionising the food and beverage industry by offering a more sustainable and cost-effective alternative to traditional pasteurisation methods. Its ability to preserve native proteins and control microbiology without the need for heat makes it a valuable innovation in food processing technology.
