NATIVE PROTEIN PRESERVATION
TruActive® powered by ultraviolet light.
A patented UV cold pasteurization process that preserves whole-source milk protein the way nature made it.
No heat. No compromise.
01 — NutritionUV light travels poorly through opaque liquids. The Turbulator solves this with a thin-film, high-turbulence flow path: fluid moves at 5 metres per second through a tube wrapping a UV lamp, exposing the entire cross-section to a lethal dose. It is the only process proven to pasteurize turbid fluids cold.
Conventional thermal pasteurization and spray drying destroy the proteins that matter most. UV does not — leaving immunoglobulins, lactoferrin, and growth factors intact.
In production since2016
STANDARDS NETCoca-Cola
Protected globallyPatented
Example ConfigurationsModular. Scalable. Plug and play.
01 — DairySkim Milk Pasteurization
Cold pasteurization of skim milk at processor scale.
Throughput 48,000 l/hr
Flow rate ~212 GPM
Turbulators 96 · 12 × 8
Form factor Vertically stackable
Every system is built from banks of Turbulators. Add banks to raise throughput or target a higher log reduction — the same hardware scales from an inline CIP loop to full processor-scale pasteurization.
02 — DairyWhey
Processing
Cold pasteurization of whey streams for high-value ingredients.
Throughput 20,000 l/hr
Flow rate ~88 GPM
Turbulators 20 · 5 × 4
Form factor Compact mid-scale
03 — Process waterBrine /
Wash Water
Inline sanitization of brine or whey wash water for reuse.
Throughput 8,000–10,000 l/hr
Flow rate. ~35–44 GPM
Turbulators. 8 · 2 × 4
Form factor. Inline CIP / wash loop
93%
The difference is measurable.
Over 93% of raw milk's immune-active proteins survive UV cold pasteurization. Independent testing found conventional thermal products retain just 8%.
UV cold pasteurized93%
Thermally pasteurized8%
More retention+120%
Vaccine response · UC Davis11x
Accepted processFDA
01 — SAFETYMore pathogens eliminated. Never heated.
Independent log-reduction testing shows UV meeting and far exceeding HTST across every major pathogen — including H5N1 avian influenza.
| Pathogen | HTST | Tamarack UV |
|---|---|---|
| M. a. paratuberculosis | 3–4 | 7.0 |
| Listeria monocytogenes | 6.8 | 16.3 |
| Staphylococcus aureus | 13.6 | 33.7 |
| Cronobacter sakazakii | 12.5 | 16.3 |
| Campylobacter spp. | > 15 | 30.6 |
| Yersinia enterocolitica | 8.0 | 25.7 |
| H5N1 (Avian flu) | 5.8 | 7.5 |
Log reduction · higher is better. HTST = 72°C for 15 sec, the industry standard.
Engineered to integrate with existing ingredient lines.
SpecificationsIndependent log-reduction testing shows UV meeting and far exceeding HTST across every major pathogen — including H5N1 avian influenza.
Partner with usBuilt for the world's dairy processors.
Tamarack works with innovation teams to bring native protein preservation to ingredient lines at scale. Let's talk about what UV cold pasteurization can do for your portfolio.
EMAILpartners@tamarackbiotics.com
LicensingUV equipment supply and process licensing for ingredient producers.
Based inCalifornia, United States