Technology

Since its discovery, UV light has demonstrated its potential to inactivate foodborne pathogenic microorganisms without causing notable loss of sensory and nutritional value of food products. This property has led to the widespread application of UV light in today’s food processing industry, however opaque liquids have so far remained out of reach.

Through years of rigorous research, Lyras have overcome this challenge and are now proud to present our solution that we call cold pasteurization.

Through the application of UV technology on raw milk, the conventional heating process, known as pasteurization, becomes obsolete. By using our cold pasteurization technology, the raw milk stays chilled while being treated and thereby maintains its natural composition to a much greater extent than through conventional means.

We believe that cold pasteurization will bring an end to the drawbacks of conventional pasteurization, and in doing so will play a key role in bringing food tech into the 21’st century.

The advantages
Energy-efficient
Energy efficient

Approximately 25% of the total energy consumption within dairies originates from the pasteurization and centrifugation processes.
Lyras’ cold pasteurization technology replaces conventional pasteurization and centrifugation equipment and thereby decreases energy consumption by more than 90% for HTST pasteurization. In the case of UHT pasteurization, the energy required is almost doubled, resulting in even greater energy savings.

Higher-quality
Higher quality

Cold pasteurization adds only a miniscule amount of energy directly into the raw milk, in comparison to conventional pasteurization. The process is thereby a much gentler treatment as the raw milk’s exposure is only 0,02% that of conventionally pasteurized raw milk. The milk is treated in only a few seconds, and retains its natural taste and composition.

Healthy
Healthy

As the milk stays chilled while undergoing treatment for a few seconds, the nutritional values are retained, as vitamins and proteins are preserved to a higher degree.

Today, especially in cheese production, different preservatives are added to extend product shelf life. Cold pasteurization brings the potential to reduce and possibly eliminate the need for these added preservatives.

Extend-shelf-life
Extended shelf life

Cold pasteurization achieves a higher reduction in bacteria than conventional HTST pasteurization. Replacing the HTST treatment with our cold pasteurization solution, 99,9999% of bacteria is removed, including the removal of heat resistant spores and bacteria. This reduction will allow milk to be stored for longer periods than is possible today.

No-fossil-fuels
No fossil fuels

Conventional pasteurization equipment requires a vast amount of energy to both warm up, retain the high temperature and cool down the milk. These processes are to a large extent dependent on energy stemming from natural gas. By eliminating the heating- and cooling process, and relying only on electricity, cold pasteurization can be driven solely by sustainable energy.

Higher-quality
No waste in production

Cold pasteurization is one simple continuous process to treat both spores and bacteria within the raw milk. Today, this requires multiple processes where both milk and water are wasted. Cold pasteurization treats the milk in one closed system, where no milk is wasted to extrude spores, and less water is used. 

Achieving a higher reduction of bacteria within the milk, provides dairies greater control of the bacterial culture within the processed milk. This has a big influence on the subsequent processing of the milk. For instance, in cheese production, achieving a higher bacterial reduction increases the dairies control of the cheeses’ bacterial culture, thereby decreasing the rate of failed batches.

Pasteurization-made-simple-
Pasteurization made simple

The surrounding infrastructure complexity of Lyras’ cold pasteurization system is significantly lower and takes up less space than conventional equipment. This size reduction is so significant that it will eliminate the need for expansion in many dairies dealing with space constraints. Cold pasteurization not only eliminates the pasteurization process, but also the need for centrifugation, currently required to extract spores.

Cold pasteurization is superior in its capabilities, as it has a decreased processing time and a significantly higher uptime. The system provides a continious flow, is easy to implement in a “plug and play” fashion and compatible with standard CIP (Clean-in-place) cleaning procedures.

Cold-pasteurization-for-everyone-
Cold pasteurization – for everyone

The capabilities of cold pasteurization sets greater standards for public health and safety. Today, people in many parts of the world do not have access safe, properly treated milk. This leads to a range of diseases caused by insufficient food hygiene.

Cold pasteurization brings the opportunity to treat liquid foods in more remote locations like small villages that have limited space and sparse access to energy. Treated products do not have to be chilled post processing as the bacterial contents are on pair with UHT treated products, removing the need for a cold storage supply chain. This capability will have an enormous impact on the public health and food safety in many parts of the developing world.