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Abstract
Preserving milk for extended periods is challenging, and high temperatures during pasteurization can degrade milk content. Proper pasteurization destroys non-spore-forming pathogenic bacteria. However, thermal pasteurization does not eliminate all bacteria. To address this limitation, Ohio State University has introduced a non-thermal pasteurization method using pulse electric field (PEF). PEF is an innovative cold pasteurization technique that kills or inactivates microorganisms and inhibits enzyme activity in milk. This emerging technology offers a lucrative approach to food preservation.
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References
- Warsewicz, H., Rejman, K., Laskowski, W and Czeczotko, M. Milk and Dairy Products and Their Nutritional Contribution to the Average Polish Diet, Warsaw University of Life Sciences. 2019: 02-787.
- Movahedi, A., Salami, M., Moslehishad, M and Shasaltaneh, M. Chemistry of milk proteins and its application, first edition. 2014: 1-
- Tiwari, V., Pandey, S. Pasteurization of Milk, College of agricultural engineering JNKVV JABALPUR. 2019: 01-18.
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- Mandal, P., Biswas,A. Milk Pasteurization and Equipment. Journal of ResearchGate. 2014 Apr: 51-78.
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- Panyamuangjai, V., Janthara, S., Kusuya, R., Yawootti, A and Intra, P. Application of Pulsed Electric Field for Milk Pasteurization, Journal of ResearchGate. 2014: 469-484.
- Datta, N., Tomasula, P. Emerging Dairy Processing Technologies, first edition Wiley publish. 2015: 115-128.
- Mañas, P. and Pagan, R. Microbial inactivation by new technologies of food preservation, Journal of Applied Microbiology. 2005; 98: 1387–1399.
- Bendicho, S., Barbosa-Cánovas, G. and Martin, O. Reduction of protease activity in milk by continuous flow high-intensity pulsed electric field treatments, Journal of Dairy Science. 2003; 86: 697–703.
- Michalac, S., Alvarez, V., Ji, T. and Zhang, Q. Inactivation of selected microorganisms and properties of pulsed electric field processed milk, Journal of Food Processing and Preservatio. 2003; 27: 137–151.
- Zhang, S., Yang, R., Zhao, W. et al. Influence of pulsed electric field treatments on the volatile compounds of milk in comparison with pasteurized processing, Journal of Food Science. 2011; 76: 127–132.
- Fernandez-Molina, J.J., Barbosa-Cánovas, G.V. and Swanson, B.G. Skim milk processing by combining pulsed electric fields and thermal treatments, Journal of Food Processing and Preservation. 2005; 29: 291–306.
- Fernandez-Molina, J.J., Fernandez-Gutierrez, S.A., Altunakar, B. et al. The combined effect of pulsed electric fields and conventional heating on the microbial quality and shelf life of skim milk, Journal of Food Processing and Preservation. 2005; 29: 390–406.
References
Warsewicz, H., Rejman, K., Laskowski, W and Czeczotko, M. Milk and Dairy Products and Their Nutritional Contribution to the Average Polish Diet, Warsaw University of Life Sciences. 2019: 02-787.
Movahedi, A., Salami, M., Moslehishad, M and Shasaltaneh, M. Chemistry of milk proteins and its application, first edition. 2014: 1-
Tiwari, V., Pandey, S. Pasteurization of Milk, College of agricultural engineering JNKVV JABALPUR. 2019: 01-18.
Gennari, A., Pestana, J., Monteiro, B., Lehn, D and de Souza, C. Effects of Pasteurization and Ultra-High Temperature Processes on Proximate Composition and Fatty Acid Profile in Bovine Milk, American Journal of Food Technology. 2015; 10 (6): 265-272.
Mandal, P., Biswas,A. Milk Pasteurization and Equipment. Journal of ResearchGate. 2014 Apr: 51-78.
Patil, D., Deogirikar, A., Mahalle, D., Kharche, D and Deshpande, M. MILK PASTEURIZATION WITH PULSE ELECTRIC FIELD, Agriculturist. 2004; 15: 83-87.
Panyamuangjai, V., Janthara, S., Kusuya, R., Yawootti, A and Intra, P. Application of Pulsed Electric Field for Milk Pasteurization, Journal of ResearchGate. 2014: 469-484.
Datta, N., Tomasula, P. Emerging Dairy Processing Technologies, first edition Wiley publish. 2015: 115-128.
Mañas, P. and Pagan, R. Microbial inactivation by new technologies of food preservation, Journal of Applied Microbiology. 2005; 98: 1387–1399.
Bendicho, S., Barbosa-Cánovas, G. and Martin, O. Reduction of protease activity in milk by continuous flow high-intensity pulsed electric field treatments, Journal of Dairy Science. 2003; 86: 697–703.
Michalac, S., Alvarez, V., Ji, T. and Zhang, Q. Inactivation of selected microorganisms and properties of pulsed electric field processed milk, Journal of Food Processing and Preservatio. 2003; 27: 137–151.
Zhang, S., Yang, R., Zhao, W. et al. Influence of pulsed electric field treatments on the volatile compounds of milk in comparison with pasteurized processing, Journal of Food Science. 2011; 76: 127–132.
Fernandez-Molina, J.J., Barbosa-Cánovas, G.V. and Swanson, B.G. Skim milk processing by combining pulsed electric fields and thermal treatments, Journal of Food Processing and Preservation. 2005; 29: 291–306.
Fernandez-Molina, J.J., Fernandez-Gutierrez, S.A., Altunakar, B. et al. The combined effect of pulsed electric fields and conventional heating on the microbial quality and shelf life of skim milk, Journal of Food Processing and Preservation. 2005; 29: 390–406.