UV-C light treatment kills bacteria in milk as effectively as heat pasteurization while preserving significantly more immune-boosting proteins and vitamin D, according to a 2026 pilot-scale study. Gram Research analysis shows UV-C treatment retained higher levels of IgA and IgG antibodies in both liquid milk and milk powder compared to traditional heat pasteurization, offering a potentially more nutritious alternative to conventional processing methods.
Scientists tested a new way to make milk safe to drink without using heat. Instead of traditional pasteurization, which heats milk to kill germs, researchers used UV-C light, a type of ultraviolet radiation. According to Gram Research analysis, UV-C treatment killed harmful bacteria just as well as heat but kept more of milk’s natural nutrients intact, including special proteins that help your immune system and vitamin D. The study tested this method on both liquid milk and milk powder, finding that UV-C preserved important components that regular pasteurization destroys.
Key Statistics
A 2026 pilot-scale study found that UV-C treatment at 3,900 J/m2 preserved significantly higher levels of immune proteins IgA and IgG in milk powder compared to conventional pasteurization at 72 degrees Celsius.
UV-C light treatment increased vitamin D3 concentration in milk while maintaining its bioavailability, the body’s ability to absorb and use the nutrient, unlike heat pasteurization which can reduce vitamin stability.
UV-C irradiation preserved amino acid profiles and protein digestibility in milk identical to raw milk, whereas conventional pasteurization causes measurable protein denaturation and structural changes.
The Quick Take
- What they studied: Whether UV-C light could safely treat milk while keeping more nutrients than traditional heat pasteurization
- Who participated: Cow’s milk samples processed at a pilot scale facility, comparing UV-C treatment to standard pasteurization methods
- Key finding: UV-C light killed bacteria effectively while preserving immune-boosting proteins (IgA and IgG) and vitamin D better than heat treatment
- What it means for you: Milk treated with UV-C light could potentially be more nutritious than pasteurized milk, though this technology is still being tested and isn’t yet widely available in stores
The Research Details
Researchers took cow’s milk and treated it three different ways to compare results. First, they lightly warmed the milk (thermization). Then they split it into two groups: one group received traditional pasteurization, which means heating milk to 72 degrees Celsius for 15 seconds to kill germs. The other group received UV-C light treatment at a much colder temperature of 4 degrees Celsius. Both groups then went through the same evaporation and spray drying processes used to make milk powder. The researchers then tested both the liquid milk and the final powder to see how many germs were killed and which nutrients survived the process.
Heat pasteurization has been the gold standard for making milk safe for over 100 years, but heat damages some of milk’s beneficial components. UV-C light offers a completely different approach that could kill germs without the damage from heat. This matters because it could mean healthier milk products while still keeping them safe to drink.
This was a controlled laboratory study that carefully measured multiple nutritional factors. The researchers tested specific nutrients, proteins, and vitamins using established scientific methods. However, the study was conducted at a pilot scale, meaning it was a small-scale test before full commercial production, so results may differ in larger real-world applications.
What the Results Show
UV-C treatment successfully killed harmful bacteria in the milk, matching the effectiveness of traditional pasteurization. The UV-C treated milk showed no significant damage to proteins or amino acids, the building blocks of protein, compared to untreated milk. This is important because pasteurization does damage some of these proteins. UV-C treatment also preserved an enzyme called lipase in the liquid milk, though this enzyme was lost during the later evaporation and spray drying steps that both groups went through. Most importantly, UV-C treatment preserved significantly higher levels of immune-boosting proteins called IgA and IgG in both the liquid milk and the final milk powder compared to pasteurized versions.
UV-C treatment actually increased the concentration of vitamin D3 in the milk and kept it in a form that the body can absorb and use. The amino acid profiles, which describe the different types of protein building blocks, remained unchanged in UV-treated milk, whereas pasteurization can alter these profiles. These findings suggest that UV-C treatment preserves the milk’s natural nutritional structure better than heat does.
Previous research has shown that heat pasteurization damages some heat-sensitive nutrients and proteins in milk. This study confirms that concern while demonstrating that UV-C offers a gentler alternative. The preservation of immunoglobulins (IgA and IgG) is particularly significant because these proteins are known to support immune function, and previous studies suggested heat treatment reduced them.
The study was conducted at a pilot scale with milk samples, not in a full commercial dairy facility, so results may differ in larger production settings. The sample size of milk tested was not specified in the research. The study focused on nutrient retention but did not evaluate long-term shelf stability or consumer acceptance of UV-treated milk products. Additionally, UV-C treatment equipment costs and scalability for large dairy operations were not addressed.
The Bottom Line
UV-C treatment shows strong promise as a gentler alternative to pasteurization for preserving milk’s nutritional value while maintaining food safety. However, this technology is still in the testing phase and not yet commercially available. If UV-treated milk products become available, they may offer nutritional advantages over standard pasteurized milk, particularly for people seeking to preserve immune-supporting proteins.
This research matters most to people interested in maximizing the nutritional value of dairy products, parents concerned about their children’s nutrition, and individuals seeking to support their immune system through diet. It’s also relevant to dairy companies looking for innovative processing methods. This doesn’t change current recommendations for milk consumption, as pasteurized milk remains safe and nutritious.
UV-C technology would need several more years of testing and regulatory approval before becoming available to consumers. If approved, benefits would be immediate upon consumption, as the nutritional advantages come from the processing method itself, not from long-term use.
Frequently Asked Questions
Is UV-C treated milk safer than pasteurized milk?
UV-C treatment kills bacteria as effectively as pasteurization, making it equally safe. The 2026 study found UV-C inactivated harmful microbes while preserving more nutrients like immune proteins and vitamin D that heat pasteurization damages.
What nutrients does UV-C treatment preserve better than pasteurization?
UV-C treatment preserves immune-boosting proteins called IgA and IgG at significantly higher levels than pasteurization. It also maintains vitamin D3 concentration and keeps amino acid profiles unchanged, whereas heat pasteurization alters these nutritional components.
Can I buy UV-C treated milk at the grocery store now?
UV-C treated milk is not yet commercially available. This 2026 study was a pilot-scale test to evaluate the technology’s potential. Several more years of testing and regulatory approval would be needed before consumers can purchase UV-treated dairy products.
Does UV-C light treatment affect the taste or shelf life of milk?
The 2026 study focused on nutrient retention and safety but did not evaluate taste, consumer acceptance, or long-term shelf stability of UV-treated milk products, so these effects remain unknown.
Why would dairy companies switch from pasteurization to UV-C treatment?
UV-C treatment preserves more nutritional value and bioactive compounds like immune proteins and vitamins while still ensuring safety. This could allow dairy companies to market more nutritious products, though equipment costs and scalability for large operations were not addressed in this study.
Want to Apply This Research?
- Track daily milk consumption and note the type (pasteurized, raw, or UV-treated if available) to monitor your intake of immune-supporting proteins and vitamin D
- When UV-treated milk products become available, consider switching from standard pasteurized milk to potentially get more immune-boosting proteins and better-preserved nutrients
- Log weekly dairy intake and any changes in immune health markers or energy levels if you switch to UV-treated products once they’re commercially available
This research describes an experimental processing method not yet approved for commercial use or available to consumers. Current milk pasteurization standards remain the safest and most widely available option. Consult with a healthcare provider or registered dietitian about your dairy consumption and nutritional needs. This article summarizes research findings and should not be considered medical advice. Always follow local food safety regulations and purchase milk from approved sources.
This research translation is published by Gram Research, the science division of Gram, an AI-powered nutrition tracking app.