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Comparative Study on Shelf Life of Whole Milk Processed by High-Intensity Pulsed Electric Field or Heat Treatment

Authors
Journal
Journal of Dairy Science
0022-0302
Publisher
American Dairy Science Association
Volume
89
Issue
3
Identifiers
DOI: 10.3168/jds.s0022-0302(06)72155-5
Keywords
  • Dairy Foods
Disciplines
  • Biology
  • Medicine

Abstract

Abstract The effect of high-intensity pulsed electric fields (HI-PEF) processing (35.5 kV/cm for 1,000 or 300μ with bipolar 7-μs pulses at 111Hz; the temperature outside the chamber was always<40° C) on microbial shelf life and quality-related parameters of whole milk were investigated and compared with traditional heat pasteurization (75° C for 15s), and to raw milk during storage at 4° C. A HIPEF treatment of 1,000μ ensured the microbiological stability of whole milk stored for 5 d under refrigeration. Initial acidity values, pH, and free fatty acid content were not affected by the treatments; and no proteolysis and lipolysis were observed during 1 wk of storage in milk treated by HIPEF for 1,000μ. The whey proteins (serum albumin, β-lactoglobulin, and α-lactalbumin) in HIPEF-treated milk were retained at 75.5, 79.9, and 60%, respectively, similar to values for milk treated by traditional heat pasteurization.

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