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Research Article Open Access
Light-exposure is a well-chronicled issue in the study of the quality of milk. Milk exposed to light during transport, processing, and storage can develop undesirable off-flavors and aromas, mainly due to riboflavin induced breakdown of proteins and lipids. Despite much study into these phenomena, most work to date has been carried out with incandescent or fluorescent light sources. The modern supply chain and retail environment is evolving, and currently the dairy industry is witnessing many suppliers adopting LED lighting in display cases, primarily as a cost saving and sustainability measure, due to lower running costs. This disregards, however, that LED lighting produces a much altered spectrum of light than the fluorescent systems currently favored. As light induces flavors in milk occur due to wavelength dependent physical processes, this review highlights the need for further study of LED light exposure of milk, to ascertain the degree to which these lights can damage fluid milk.
Fluid milk, Light, LED, Sensory., Analysis for Novel and Safe Ingredients, Advance in Meat Processing, Food Safety & Regulations, Food Packaging Companies & Machinery, Beverage Industry Market Analysis, Dairy Industry Market Analysis, Food Industry Market Analysis, Meat Industry, Food Management, Processing and Preservation, Nutrigenomics, Milk Product, Food-Borne Pathogens, Food Quality, Food Microbiology and Fermentation, Food Chemistry and Biochemistry, Dairy Technology and Dairy Byproducts, Bulk Scale Processing and Production, Organic Dairy Farming